Online Boot Camp Coffee Course LogoOnline Boot Camp Coffee Course Logo
  • About Us
  • Membership
  • Individual Courses
  • Live Courses
    Sign in Sign up
    Online Boot Camp Coffee Course Logo

    Shopping Cart

    No products in the cart.

    Online Boot Camp Coffee Course Logo
    • Log In
    • About Us
    • Membership
    • Live Courses
    Back to Course

    Coffee Quality Analysis

    0% Complete
    0/0 Steps
    1. Cupping
      Cupping History and Basic Concept
    2. Cupping: the Rationale for Cupping Coffee
    3. Cupping Stages #1
    4. Cupping Stages #2
    5. Cupping: the Protocol
    6. Cupping Protocol: Setting Up Your Cupping Room
    7. Hands-on Cupping: Setting Up the Cupping Session, Step by Step
    8. Cupping Basic Areas of Coffee Exploration
    9. Cupping Forms Explained
    10. Taste and Aroma Wheel
    11. Physiology of Smelling
    12. Physiology of Tasting
    13. Roast Color of the Cupping Sample
    14. Temperature of the Cupping Sample
    15. Cupping Practice: Fragrance and Aroma
    16. Cupping Practice: Tasting
    17. Cupping Practice: Evaluation
    18. Cupping Practice: Cleaning the Cups
    19. Parameters and Definitions
    20. Non Cupping Evaluation
      French Press
    21. Manual Drip
    22. Automatic Drip
    23. Espresso

    Quizzes

    • Cupping Quiz

    Participants 497

    • Abdulrahman Ashgan
    • abbasashton
    • ABE
    • Tony
    • Pascal
    Show more
    Coffee Quality Analysis Cupping History and Basic Concept
    Lesson 1 of 23
    In Progress
    Next→

    Cupping History and Basic Concept

    Address

    • 619 Lindaro Street, San Rafael, CA 94930
    • (888) 814-4347

    Social Networks

    • Boot Coffee Campus
    • bootcoffee
    • Coffee Courses

    Links

    • Blog
    • Podcast
    • Terms of Use
    • Privacy Policy
    • FAQ

    Affiliate

    • Affiliate
    • Affiliate Terms
    • Affiliate Login
    Online Boot Camp Coffee Course Logo

    Training online coffee community since 2012

    Built by - Fx Design