Workshop Description: The Intro to Cupping Workshop provides those new to cupping with tools to analyze and describe their sensory perceptions of coffee. Specifically tailored to beginners, the workshop provides a welcoming and supportive environment to explore the world of coffee evaluation. Participants will learn practical techniques to assess coffee’s sensory attributes through engaging tastings and hands-on activities, bridging theory with practice.
Learning Objectives:
Learners who complete this workshop will be able to:
1. Explain how cupping is used in professional settings across the coffee value chain.
2. Define and differentiate among key terms like fragrance, aroma, flavor, aftertaste, acidity, sweetness, mouthfeel, and overall.
3. Detect differences in intensity and sensory profile among coffee samples.
4. Use sensory evaluation tools like check-all-that-apply (CATA) boxes and nine-point affective scales.
5. Identify personal preferences in sensory attributes in coffee.
Date: Friday, April 10, 2026
Time: 9:00 a.m. - 12:30 p.m.
Room Number: 30 DE
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.
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Instructor
Seidy Selivanow