Cupping should be the means for quantifying and understanding of a coffees quality. However very few consumers and roasters use and understand cupping scores. I want to address this issue head on. We will evaluate scores that having been graded lower than 80 upwards of 85, 87, 89, 91.
This cupping will also address protocol of running a cupping for evaluation for cupping score. For example Agtron roast degree, water quality, grind size, water to coffee, and table protocol.
Cuppings are 10 AM every Friday at our downtown location.
Recurrence Recurring weekly on Friday