Workshop Description: This workshop teaches attendees how to evaluate green coffee using measurable quality indicators in addition to the cupping score. Participants will learn how to conduct green grading and physical inspection, calibrate and operate moisture and water activity meters, and use UV fluorescence to identify processing or storage issues. The session includes hands-on practice with measurement tools, green defect identification, and a cupping of coffees intentionally spiked with common physical defects. By tasting defects that can be visually identified, participants will connect physical attributes to sensory expression. The workshop equips learners with practical methods to make more confident purchasing decisions, select coffees that fit their menu goals, and communicate quality expectations to exporters and importers.
Learning Objectives
1. Correctly calibrate and use moisture meters, water activity meters, and UV tools.
2. Interpret measurements alongside visual green grading inspection to evaluate lot quality.
3. Identify how specific green defects may present in the cup through guided tasting.
4. Use physical and analytical data to make informed purchasing decisions aligned with quality goals.
Date: Saturday, April 11, 2026
Time: 9:00 a.m. - 12:30 p.m.
Room Number: 31 C
Category: Cupping
REGISTRATION FEES:
EARLY BIRD Regular* - $250
EARLY BIRD Paid Member* - $210
Regular - $275
Paid Member - $230
*Early Bird pricing ends March 1, 2026
Booking: To book your place in this Workshop, head to the World of Coffee San Diego Registration & Booking Portal and add a session to your order. Already registered? Simply login using the credentials created at purchase to access your booking and add other paid events to your badge.
Instructor
Sarah Cline Parker
Green Coffee Professional
Sarah Cline Parker is a green coffee professional with a background in sourcing, trading, and quality evaluation. She is the founder of Tailwind Roasting, a collaborative roasting facility and education space in Chicago. Sarah is a coffee educator who teaches green buying, cupping, and coffee quality courses, and has presented at industry events including the SCA Expo and Roasters Guild. She is a certified Q Grader, Q Processor, and Q Lecturer, and holds a certificate in Applied Coffee Sciences from the University of Zurich.
Trevor Jermasek
Roasting Director
Trevor Jermasek is a coffee roasting professional with over a decade of experience in specialty coffee. He began roasting in 2010 on a vintage UG22 and has since developed deep expertise in roast profiling, production roasting, and roasting equipment. His background includes hands on work across the supply chain, with experience as a barista, roaster, production manager, green buyer, and director of coffee. Trevor is the Director of Roasting at Tailwind Roasting, where he oversees roast quality, production systems, and technical training.