The activity

This workshop is part of the SCA's unique cupping education program, which combines coffee appreciation with the principles of modern sensory science.

It's designed specifically for those inexperienced in cupping and coffee enthusiasts, and is designed to be inclusive: whether you're a barista, roaster, consumer, or industry professional, you'll find a welcoming space to discover the world of coffee sensory evaluation without any prior experience.

During the session, we'll engage our senses and explore how we perceive the different expressions of coffee. Through hands-on activities, you'll learn the techniques used by SCA to evaluate sensory attributes, dynamically connecting theory and practice.

This workshop provides a solid foundation for your sensory development, the first step toward mastering cupping.

What will you learn?

At the end of the activity, you will be able to:

• Define cupping in your own words and identify examples of its application in the coffee value chain.
• Explain what sensory attributes are and how they relate to coffee evaluation.
• Identify and differentiate the phases of tasting: fragrance, aroma, flavor, aftertaste, acidity, sweetness, and mouthfeel.
• Detect variations in intensity and sensory profile between different samples.
• Use CATA (Check All That Apply) sheets to record sensory profiles.
• Apply effective cupping practices, such as:
• Dose evenly with the spoon.
• Rinse spoons between each sample.
• Respect the turn of other tasters.
• Evaluate coffees at different temperatures with several passes.
• Recognize your personal preferences regarding sensory attributes.
• Use the nine-point affective scale to assess the samples.

Practical information

• Duration: 4 hours.
• Location: "Orígenes. Cafés de Especialidad" roastery, in León (see on Google Maps ).
• Limited capacity: maximum 8 participants, to ensure personalised attention.

Refund and Rescheduling Policy

• You can request a refund 20 days or more before the start of the course with a 50% charge.
• You can reschedule your course 7 days or more before the start of the course.
• Within 7 days prior to the start of the course, it is not possible to reschedule or cancel.

At "Orígenes. Cafés de Especialidad," we value the quality of our training, based on years of experience and education in the coffee industry. This, combined with class preparation time, ongoing instructor training, equipment and materials used, consumables, reduced groups, trainer licences, and more, determines the course prices.