Basic Cupping Course | Introduction to Coffee Sensory Analysis

Learn how to evaluate coffee like a professional taster. In this course, you'll learn the official SCA cupping protocol (2024), basic flavors, the flavor wheel, and the fundamentals of sensory evaluation.

We'll delve into key aspects such as acidity, body, aroma, and flavor to help you identify the nuances that define each origin. We'll conclude with a guided hands-on tasting, where you'll put what you've learned into practice and compare coffees with different profiles.

📍 Modality: In-person
📍 Location: Flamante Coffee Roasters, El Campello
⏳ Duration: Approx. 2 hours.
👥 Limited places: Small groups
☕ Includes: Teaching materials + guided coffee tasting

Ideal for those who want to get started in cupping or improve their perception of specialty coffee.