Intro to Cupping Workshop

Intro to Cupping: A Specialty Coffee Sensory Workshop

$250 | In-Person | 3.5 Hours | No experience required

Location: Idaho Coffee Institute at Half Mile Coffee Roasters

1320 South Mountain View Road, Moscow, Idaho

Taste. Think. Talk Coffee Like a Pro

This hands-on workshop introduces you to the foundational practice of cupping—how coffee professionals evaluate and communicate the sensory quality of coffee. Designed for both beginners and working coffee professionals, this session provides the tools and language needed to taste with intention and accuracy.

What you will learn

• What cupping is and how it is used by roasters, buyers, and quality control teams
• How to identify and describe key attributes like aroma, flavor, acidity, sweetness, mouthfeel, and aftertaste
• How to assess coffee using industry-standard protocols, including multiple passes at different temperatures
• How to use tools like CATA (Check All That Apply) lists, intensity scales, and the nine-point quality scale
• How to recognize your own sensory preferences and describe them with confidence

What you will do

• Participate in guided tastings and multiple rounds of cupping
• Practice correct cupping etiquette and technique using professional equipment
• Explore a diverse set of coffees from different origins and processing methods
• Work through printed materials that reinforce learning and support future practice

You will leave with

• A practical understanding of cupping mechanics and vocabulary
• Clear insights into your personal sensory profile
• Tools to help you communicate more effectively about coffee quality
• Printed resources to use as references in your own cupping or buying practices

This is the official Intro to Cupping course developed by the Specialty Coffee Association. It is the ideal starting point for anyone considering further sensory training, Q Grader preparation, or a role in green coffee buying or quality control.

No prior experience is required. Curiosity and a willingness to taste with intention are all you need.

Info: Workshop Agenda

This 3.5-hour class includes:

• Introduction to sensory assessment, cupping protocols, and how professionals use cupping across the coffee industry.

• Tasting Session 1: Fragrance, aroma, flavor, and aftertaste using guided evaluation and CATA lists.

• Tasting Session 2: Acidity, sweetness, and mouthfeel with intensity scale practice.

• Cupping Round 1: Hands-on cupping focused on best practices and sensory mechanics.

• Cupping Round 2: Evaluation using the nine-point quality scale and identification of personal preferences.

• Wrap-Up: Review of key concepts, open Q&A, and take-home sensory tools.


No experience needed—just curiosity and a desire to taste coffee like a pro.

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