Coffee Cupping Seminar

Coffee Cupping Seminar

At Food, Hospitality China, (FHC)
7-9th, November 2016
Pudong Convention Center, Shanghai, China

Exploration in Professional Coffee Cupping – Introduction to Protocol,
Standards of Evaluation and COFFEE CUPPING
which includes the annual Coffee Cup Challenge!

Three hour session lead by Sherri Johns, President WholeCup Coffee Consulting, LLC and Managing Director of Ultimate Barista Challenge.

The Seminar will begin with an overview of coffee origins where and how coffee is grown, harvested, processed and how microclimate affects coffees intrinsic flavor profiles. Protocol of Professional Cupping Cup is introduced. Examine professional techniques used by COE coffee cuppers to evaluate coffee in identifying body, flavor and acidity, sweetness and a clean cup. Attendees will cup taste test coffees from a variety of growing regions with a focused cupping on regional coffees. This is an introductory to mid-level course. Participants will receive a certificate of participation. Ideal for baristas, coffee roasters, wine tasters, sommeliers, restaurateurs, F&B professionals, coffee professionals who wish to increase their specialty coffee knowledge. Session taught in English with Chinese translation.

The session includes two sessions of cupping, standardization of scoring cupping, discussion of coffee and ultimately the annual Cup Challenge featuring triangulation identifying to test skills.

Date & Time: 7-9th, November 2016
Seminar Room: Pudong Convention Center, Shanghai, China

Cost: RMB¥200/person
Depending on room size – 20 - 25 attendees per session.

Attendees, Absolutely No use of perfume, cologne, strong deodorants or other sensory distractions in cupping sessions allowed

Please click here to download the entry form.

For additional information, please contact Renee Lu at