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Sensory | Cupping Roasted Coffees for Quality Control

Have you ever been nervous to join a production cupping at your company? Learn how Quality Control works in the back of the house and why production cuppings do not use the SCA cupping form. In this workshop we will talk about how to set up a quality control program for a coffee roasting. Attendees will learn how to use the Roast evaluation form and how to help bridge the communication gap between the back of the house and the front of the house. Lecture with 2 cuppings.

Earlier Event: September 18
Brewing | Seasonal Cold Brew Beverages