Cupping: The Nuances of Coffee Flavor Profiling

Join us for a comprehensive course on coffee analysis and cupping, where you will learn the fundamentals of coffee tasting and quality assessment from the sample roaster to the cupping table. Our experienced instructors will guide you through the process of how we taste and how to cup, including coffee descriptions and participation in a blind tasting.

Cupping is how coffee professionals taste and select new coffees, and in this class, you will gain valuable knowledge on what is most important when selecting craft coffees and how to taste coffee for quality. Whether you're a coffee enthusiast or a professional barista, this class will equip you with the skills and expertise to analyze and appreciate coffee like a pro.

This course is proudly offered by Roastery 7 and Tiny Footprint Coffee. Roastery 7 is a full-service a coffee roaster, wholesaler, equipment servicer and coffee consultancy located in Brooklyn Center, Minnesota. Tiny Footprint Coffee is a sustainability-focused coffee company. Every bag of coffee purchased through Tiny Footprint is Carbon Negative™, through tree planting partnerships across South America. You drink coffee, we plant trees. Interested in learning everything about coffee? Check out our other courses, with an option to purchase a 6-month unlimited course pass.

All of our courses proudly boast:

• Small class sizes to provide individual instruction opportunities
• In person and hands-on with coffee and espresso best practices
• Instruction from experts with decades of coffee experience

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