Intro to Cupping Workshop — with Julian Loayza
Discover how coffee is truly tasted.
Join Julian Loayza for a guided introduction to professional coffee cupping — the method used across the industry to evaluate coffee quality.
This workshop is designed to build a strong foundation in sensory analysis, helping participants develop the skills to evaluate, compare, and articulate the characteristics of coffee. Through a combination of structured learning and hands-on cupping sessions, you’ll gain the confidence to understand what you taste and why.
Whether you're new to cupping or looking to refine your palate, this session offers a clear and engaging pathway into the world of coffee evaluation.
What will you learn?
After completing this workshop, participants will be able to:
Define the term cupping and understand how it is used across the coffee value chain
Explain key sensory attributes and their role in coffee evaluation
Identify and differentiate core cupping categories:
Fragrance, Aroma, Flavor, Aftertaste, Acidity, Sweetness, Mouthfeel, and Overall
Detect differences in intensity and sensory profiles between coffee samples
Use CATA (Check-All-That-Apply) tools to document sensory characteristics
Apply effective cupping practices, including:
Evaluating consistent spoonfuls across samples
Rinsing spoons correctly between cups
Following proper cupping flow and etiquette
Tasting across multiple temperature stages
Recognise personal sensory preferences in coffee
Use the nine-point affective scale to evaluate and score samples.
Intro to Cupping Workshop — with Julian Loayza
Discover how coffee is truly tasted.
Join Julian Loayza for a guided introduction to professional coffee cupping — the method used across the industry to evaluate coffee quality.
This workshop is designed to build a strong foundation in sensory analysis, helping participants develop the skills to evaluate, compare, and articulate the characteristics of coffee. Through a combination of structured learning and hands-on cupping sessions, you’ll gain the confidence to understand what you taste and why.
Whether you're new to cupping or looking to refine your palate, this session offers a clear and engaging pathway into the world of coffee evaluation.
What will you learn?
After completing this workshop, participants will be able to:
Define the term cupping and understand how it is used across the coffee value chain
Explain key sensory attributes and their role in coffee evaluation
Identify and differentiate core cupping categories:
Fragrance, Aroma, Flavor, Aftertaste, Acidity, Sweetness, Mouthfeel, and Overall
Detect differences in intensity and sensory profiles between coffee samples
Use CATA (Check-All-That-Apply) tools to document sensory characteristics
Apply effective cupping practices, including:
Evaluating consistent spoonfuls across samples
Rinsing spoons correctly between cups
Following proper cupping flow and etiquette
Tasting across multiple temperature stages
Recognise personal sensory preferences in coffee
Use the nine-point affective scale to evaluate and score samples.
