Description: Over the past four years, the SCA has undertaken a project to understand, develop, and evolve the SCA cupping protocol as a part of its Coffee Value Assessment System development project. This year, SCA released a draft of a new cupping protocol, which is anticipated to become the new official SCA cupping protocol. This workshop offers coffee professionals interested in first-hand practical experience with the new protocol a guided, intensive and thorough training session on the evolved protocol. Students will receive descriptive training, including how to use references, and a deep understanding of the affective section of the new cupping system. Multiple tasting sessions will give cuppers experience evaluating various coffees using the new system.
Date: Friday, April 12, 2024
Time: 1:30 p.m. - 4:30 p.m.
Room Number: S503
Category: Science
Instructors
Todd Arnette (he/him)
Q Instructor & Value Chain Consultant, Academy of Coffee Excellence
Todd Arnette has been in the coffee industry since 1995. Owner of the Academy of Coffee Excellence and Quality Evaluation Manager for CQI has enabled Mr. Arnette to work closely with Producers, Importers and Roasters at origin, in training labs and roasteries around the world. Areas of expertise include: Post-Harvest Processing and Green Coffee Quality Evaluation, Green Coffee Buying, Production Roasting & Coffee Product Development, Food Safety Hazard Analysis Planning & Implementation – aligned with SQF and US FDA Food Safety Law. Mr. Arnette has attended all Roasters Guld Retreats except for 3 and encourages you to stay connected and involved.