Description: Cupping is a method of describing coffee flavor and evaluating coffee quality that is used around the world and across the value chain. This workshop will cover the history of cupping, its many uses in the global coffee industry of today, and introduce the standards and protocols used by cupping practitioners. Learners will also practice cupping different coffees using the SCA's descriptive and affective evaluation forms. No prior experience of coffee cupping is required, but participants should be willing and able to taste coffee.
Date: Saturday, April 13, 2024
Time: 9:00 a.m. - 12:00 p.m.
Room Number: S503
Category: Cupping/Sensory
Instructors
Beth Ann Casperson
Coffee Quality Control Manager, Equal Exchange Cooperative
Beth Ann Caspersen is the Coffee Quality Control Manager for the Equal Exchange Cooperative in West Bridgewater, Mass. Equal Exchange is a worker owned cooperative that sources specialty coffee, chocolate, tea and more from small farmer cooperatives all over the world. She is a sensory specialist and has been managing Equal Exchange’s coffee quality from the point of origin through to the finished product for over 20 years. Beth Ann is a trainer, a Q Arabica Instructor, SCA Coffee Value Assessment Instructor and a graduate of the Sensory Science and Consumer Testing certificate program at UC Davis.