From beginner to expert in just one course!
Become a professional
Become an expert coffee taster
Here is everything you will learn during the course:
- Analyze the physical and sensory profile: processing, defects, green coffee and roasted.
- Cupping protocols: SCA format and simplified format.
- Recognize when a coffee is: good, bad, defective, fruity, spicy, among others.
- Differentiate between the groups of the cupping flavor wheel according to the SCA.
- Give cupping score ranges according to the SCA protocol.
- Compare different cupping protocols.
- Distinguish the acids and types of sweetness in coffee.
- Cup coffees from many regions of Colombia.
- Detect the nuances of coffee.
- Differentiate, for example, between notes of lime, lemon, orange, tangerine.
- Scoring in the categories of the SCA Cupping Form (fragrance/aroma, flavor, aftertaste, acidity, …).
THE BEST MENTOR!
Nikolai Fürst
2021 Swiss Roasting Champion and 2019 German Cupping Champion, at only 31 years old he has become a legend for his extensive knowledge in roasting, cupping, and barism, even managing to train large coffee companies in Germany, such as: Tchibo.
He is an expert who has delved into all areas of coffee. He is a certified instructor from Barista Hustle, sells and exports high-quality coffee, works with processing methods, roasting and profiling, advises farmers, advises coffee brands regarding coffee quality and strategies, improves suppliers (farmers or associations) for international companies in coffee processing, grinding, and preparation for export, German cupping champion in 2019.
Watch the testimonials to get a clearer idea of his knowledge and how he can help you.
Watch the video where Nikolai won first place in cupping in Germany
Dates for our upcoming cupping courses
What will you learn in this professional cupping course?
- Physically and sensorially evaluate each coffee objectively.
- Evaluate each attribute of the coffees individually.
- Provide feedback on each roast and processes at the farm.
- Evaluate each attribute of the coffees individually.
- Give scores according to the SCA protocol.
- Understand the value of each coffee, its attributes, and its defects.
What makes a professional taster?
- Analyze the quality of green coffee and its sensory profile
- Seek objectivity instead of following personal taste
- Is capable of understanding flavor nuances, subtle notes, and defects
Cupping coffee is not simply tasting a coffee and describing its attributes. It is understanding the quality of green and roasted coffee, being able to differentiate between qualities and defects. A professional guide is required who teaches how to express all the notes perceived and evaluate in the scoring system according to the SCA Cupping Form (Specialty Coffee Association in its English initials). There are many ways to become a professional coffee taster.
Nikolai Fürst was the German cupping champion in 2019. We work performing quality control and purchasing Colombian coffee brands such as Café Banna, suppliers for exporters like Far More Coffee Australia, Amativo, among others. At DDC you will find a team with extensive knowledge and national and international recognition.
frequently asked questions...
- Gain deep knowledge of physical and sensory analysis.
- Learn to express yourself accurately to name attributes and defects in coffee.
- Take a professional cupping course.
Cupping is the quality axis in coffee:
- When buying coffee.
- Selling coffee.
- Developing coffees on coffee farms.
- Understanding the value of green and roasted coffee.
- Defects in green coffee and roasted coffee.
- Perceive and name the attributes in roasted coffee.
- Score a coffee using the Specialty Coffee Association (SCA) cupping form.
- Verify and analyze coffee quality.
- Understand the value of the coffee.
- Review quality in the production chain: from the farm, roasting, and preparation.
Is it possible to be self-taught to become a professional taster?
Nothing is impossible. Everyone can teach themselves everything, but keep in mind that you may:
- Spend months or even years reading articles, books, videos, and filtering good information.
- Read misleading or erroneous information.
- You need to find a place where you can rent a roaster and gain experience.
- Have a lot of self-discipline.
- Trial and error.
- Invest in a lot of coffee while gaining experience.
- Misinterpret the results of a test with another coffee, which may behave very differently.
Other advantages for coffee tasters
As a coffee Roaster, you are usually also the person who defines the cup profile of your coffee. You will be asked: “What does this coffee taste like?”. Cupping skills are essential to control the quality and results of your roasts.
Baristas and customers often ask the Roaster how to make the coffee perform excellently. Brewing techniques, especially espresso preparation, are almost essential for the professional coffee Roaster.
Some of our students are very interested in understanding coffee from: choosing the right variety, growing coffee beans, the impact of processing methods, grinding, and classification from Parchment to Green Coffee.
Specialty Coffee is a growing market worldwide. When roasting coffee, Green Coffee is transformed into one of the most important and consumed beverages in the world. Due to the pandemic, many people started taking coffee brewing seriously at home and, instead of spending money on parties, they invested in better coffee and equipment to make their own coffee.
This mentality requires higher quality coffee Roasters; customers are eager for higher quality Specialty Coffee. One step to improve quality is to buy higher grade Green Coffee, which can be quite costly. Another step is to take a professional coffee roasting course to improve your skills. Coffee roasting classes offer you deep knowledge to stay updated.
Curso completo
Desde nivel básico hasta avanzado-
Trabaja como catador profesional
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Recomendado para: tostadores principiantes, tostadoras, catadores, emprendedores
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Duración: 4 días - 16 horas
Más vendido
MORE OF OUR COURSES
We always recommend starting from the first level. However, you can take a placement test to start at a more advanced level.
Turning an average coffee into a good one is usually quite easy. Often it is details like machine cleaning, harvesting, etc. But designing processes that generate different flavors in the cup requires a lot of knowledge and effort; for this reason, on-farm consultancy will solve your problems.
Our coffee cupping course trains you to determine the quality of green and/or roasted coffee. You learn to analyze – following strict protocols – the coffee and define its defects and attributes: fragrance, aroma, flavor, residue… among others.
With our professional barista course you will become a coffee professional in beverage preparation: from the traditional Espresso and Espresso-based drinks to filtered coffee and signature mixology.
