CUPPING
The course will be held at our totally equipped centre. The object is to learn cupping terminology and how to interpret it. Participants will learn different systems of classifying flavour into different categories and practice cupping and distinguishing aromas. The aroma, the colour and the flavour are of great importance.  The fragrance of the roasted and ground bean and of the infusion, the flavour of the infusion, the vapours produced inside the mouth, the aftertaste, the body, the density and texture of the drink will all be evaluated.
In addition to being a pleasure and a chance to learn more, it is a plus for any business. More than one participant will be surprised.
OBJECTIVE: learn to APPRECIATE and DISTINGUISH COFFEES.
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Section | Contents | Est. time |
Introducction | Welcome, Program, Presentation and Rules | 20 min |
Espresso Knowledge | History, Varieties, Growing regions, Growth, Harvest and Processing, Purchase of green coffee, Sustainable coffee, Coffee and health, Coffee and the environment | 60 min |
Practice | Explanation and Cupping from different origins | 90 min |
Lunch | Â | 60 min |
Roasting | Roasting process, elements and roasting log | 60 min |
Practice | Cupping different roasts, playing with elements which produce different roasts | 70 min |
Interval | Â | 10 min |
Blends | Blends for preparation of Espresso | 60 min |
Practice | Handing of traditional espresso machine and cupping | 60 min |
Conclusion | Examination and Certificate | 20 min |
 |  | 510 min 8h.30min |
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Successful participants obtain the CUPPING certificate issued by the INSTITUTO ESPAÑOL DE CAFÉ.
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