Shopping Cart

No products in the cart.

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

Participants 472

    Show more
    Coffee Quality Analysis Cupping History and Basic Concept
    Lesson 1 of 23
    In Progress

    Cupping History and Basic Concept

    Address

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

    Social Networks

    Links

    Affiliate

    Online Boot Camp Coffee Course Logo

    Training online coffee community since 2012

    Built by - Fx Design