CUP: Cupping Fundamentals
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Observe and participate in a SCA protocol cupping of coffees. We study sensory and evaluation tools that help the coffee industry taste and score coffees on a daily basis around the globe. Discover the difference between a few examples of process and origin all next to eachother. In this class we can show you the tools we use to add quality control and evaluation to our coffee program. For beginners or experts.
Saturday, November 4th, 2017
1049-1051 N. 4th Street. Columbus Ohio
CLASS LIMITED TO 20 ATTENDEES
*10% OFF ALL COFFEE AND BREWING EQUIPMENT DAY OF EVENT