Beginner Level
- Basic Cupping Knowledge:
- History and Origin of Cupping.
- Basic Principles and Procedures of Cupping.
- Understanding Coffee Beans:
- Introduction to Different Coffee Origins and Varieties.
- Basics of Coffee Bean Roasting and Grading.
- Cupping Techniques:
- Introduction to Cupping Equipment and Setup.
- Controlling Parameters such as Water Temperature and Cupping Ratio.
- Tasting and Evaluation:
- Basic Tasting Techniques for Evaluating Coffee Aroma, Acidity, Body, and Flavor.
- Simple Methods for Scoring and Evaluating Coffee Samples.
Intermediate Level
- Exploring Coffee Origins:
- In-depth Study of Different Coffee Origins and Varieties.
- Understanding the Influence of Origin on Coffee Flavor Profiles.
- Advanced Tasting Techniques:
- Improving Palate Sensitivity and Discrimination.
- Advanced Cupping Techniques for Identifying and Describing Coffee Characteristics.
- Coffee Quality Assessment:
- Advanced Methods for Evaluating Coffee Quality and Defects.
- Understanding Cupping Scores and Quality Standards.
- Single-Origin Comparison:
- Comparative Cupping Sessions to Explore Different Coffee Origins.
- Developing Skills in Tasting and Describing Flavor Variations.
Advanced Level
- Professional Cupping Techniques:
- Mastery of Professional Cupping Methods and Protocols.
- Advanced Cupping Equipment and Calibration.
- Exploring Coffee Terroir:
- Exploring the Concept of Terroir in Coffee and Its Implications.
- Conducting Comparative Cupping Sessions to Highlight Terroir Differences.
- Coffee Quality Evaluation:
- Advanced Techniques for Grading and Evaluating Coffee Quality.
- Exploring Different Cupping Protocols and Standards.
- Specialty Cupping Events:
- Organizing and Participating in Specialty Cupping Events and Competitions.
- Showcasing Expertise in Coffee Cupping and Evaluation.