COFFEE TRAININGS
Different modules of coffee tasting trainings (cupping) for everyone in the coffee sector:
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module 1: green coffee & cupping intro,
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module 2: cupping & SCA scores,
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module 3: tailor-made training.​
A unique combination of exercises and theory: extensive exercises will be linked to insights in the coffee sector (processing methods, market context, price-quality ratio …).
Representative and exciting range of coffees; all types of qualities, different processing methods, various origins.
Trainers with extensive cupping experience, in-depth market and product knowledge, and years of experience in the coffee industry, including in producing countries.
MODULE 1: GREEN COFFEE & CUPPING INTRO
Focus
Introduction to coffee cupping, distinguishing and naming different taste characteristics, linking different types of coffee to production and market context.
For whom?
Starters in the coffee sector, baristas, roasters, traders, enthusiasts.
Method
Brief introductions about coffee processing methods, pricing and market context, in combination with various, exciting cupping-exercises.
Practical
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CoffeeLab Independent, Striemenbergstraat 13A, 9040 Gent, Belgium.
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390 EUR/person excl. VAT.
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2x half day (4h).
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Training will take place from 4 participants onwards.
MODULE 2: CUPPING & SCA* SCORES
Focus
Cupping and scoring according to SCA*/CQI** points system, linked to market insights. A good basis for an SCA Q-grader exam.
For whom?
Starters in the coffee sector, cuppers, baristas, roasters, traders.
Method
Brief theoretical parts on product knowledge and market context are illustrated by intensive tasting tables of increasing difficulty, which are scored according to SCA system.
Practical
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CoffeeLab Independent, Striemenbergstraat 13A, 9040 Gent, Belgium.
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410 EUR/person excl. VAT.
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2x half day (4h).
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Training takes place from 4 participants onwards.
NEW DATE: 14th & 15th of May 2024 (2xPM)
* SCA = Specialty Coffee Association
**CQI= Coffee Quality Institute
MODULE 3: CUSTOMIZED TRAINING IN COUNTRIES OF ORIGIN
Focus
Cupping-training strongly linked to market context, with the aim to position your own coffees in the world market and to establish a realistic marketing plan.
For whom?
Group of producers or coffee cooperatives.
Method
Short theoretical parts about production and price-quality ratios are illustrated by exciting coffee cupping tables and are always linked to the region-specific market context and production potential.
Practical
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In countries of origin.
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This training can be organised in French or English.
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Number of participants and prices on request
QUOTES
“What do you taste, what do you smell, how are taste and aroma influenced by the origin, what is the difference in taste between semi-washed and washed arabica, what determines the score of a coffee... CoffeeLab Independent introduces you to the 'coffee chemistry' in a pleasant and interesting way. Highly recommended.”
Elisabeth, Oxfam Fair Trade
“The cupping training with Coffeelab Independent was much more than just cupping and scoring coffees. New insights in production, market trends etc.”
Pieter Claes, Madmum
"Your training was such an eye opener for us as producer cooperative. The insights in the coffee sector help us to take the right decisions here."
John Nuwagaba, Ankole Coffee Producers Cooperative Union, Uganda