This six-day intensive course will involve all aspects of grading, cupping and evaluating specialty coffee. The range of exams offered will assess all sensorial abilities associated with discerning specialty coffee, including sensory taste tests, olfactory tests, as well as discrimination and evaluation cuppings. There will also be a general knowledge exam.
We are happy to host Cafe Imports as they provide a comprehensive lecture on how water activity affects the quality and grading of specialty green coffee.
Lecture lead by Joe Marrocco, the Director of Education and Senior Sales Associate at Cafe Imports.