Cupping is the specialty coffee industry’s standard for coffee evaluation. Using the SCAA Cupping Protocols and evaluating three flights of coffee, students will be introduced to the protocol and vocabulary for objective professional coffee evaluation.
Time: 10am-1pm
Date: Saturday 6th October
Venue: Coffee Supreme Roastery, 35 Hopper Street, Wellington
Lead instructor: Fraser Lovell
Maximum of 12 spaces available
NZSCA/RG/BG members: $295
Non-members: $350
Why are international standards important?
The SCAA cupping protocols are an international language that will help you communicate with coffee professionals around the world.
Why should I do GE103?
GE 103 is one of the skill building workshops developed by the SCAA’s group of coffee and education professionals. The course is one of the building block towards both the SCAA Barista Guild Level One and SCAA Roasters Guild Level One qualifications.
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