Lecture Description

An introduction to the SCA's new quality evaluation protocol, which includes cupping, grading, and attribute assessment. Learn about the SCA's definition of specialty coffee, how cupping works, and the basics of sensory analysis. An essential class for those who seek to understand coffee quality or cupping.

Date: Sunday April 27, 2025
Time: 10:15am - 11:15am
Location: Room 361ABC
Category: Science

Access: This lecture is free to attend with a Specialty Coffee Expo entry badge. Register to attend Specialty Coffee Expo here.
Please note that lecture sessions are open on a first-come, first-served basis. Early arrival is highly recommended to secure your seat.

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Speakers

Julie Housh