Have you ever wondered why coffee buyers, producers, and roasters taste coffee with a spoon?

This practice, known as cupping, is a crucial part of the quality control process within the coffee industry. It is used to assess the quality and value of green coffee and acts as a universal language throughout the value chain.

Achieving accurate coffee scoring and calibration is a lengthy process that can take years. Those certified to do this have successfully passed a certification called Q Arabica Grading.

In this introduction to cupping, we aim to demystify the process and provide insight into how Q graders score coffees.

We will cover:

The cupping protocol
How to use the scoresheet
Evaluation of four coffees of varying quality (scoring 75, 80, 85, and 90) to give the audience a comprehensive understanding of quality.

This activity is designed for beginners. No previous sensory or cupping experience is required. We will be using delicious coffees provided by our importing partner Cofinet. We will also have a second table to samples for you to experience a broader spectrum of their coffee offering.

Contact the host of ZEST Brisbane: Introduction to coffee cupping for beginners with Cofinet