Cupping & Training Facilities
Coffee Cupping, or Coffee Tasting, is the practice of observing the tastes and aromas of brewed coffee. It is a professional practice but can be done informally by anyone or by professionals known as “Master Tasters”. A standard coffee cupping procedure involves deeply sniffing the coffee, then loudly slurping the coffee so it spreads to the back of the tongue. The coffee taster attempts to measure aspects of the coffee’s taste, specifically the body (the texture or mouth feel, such as oiliness), sweetness (the perceived sweetness at the sides of the tongue), acidity (a sharp and tangy feeling at the tip of the tongue, like when biting into an orange), flavour (the characters in the cup), and aftertaste. Since coffee beans embody telltale flavours from the region where they were grown, cuppers may attempt to identify the coffee’s origin.
Aroma’s cupping and training team of experts consists of:
- Gavin : Gavin has over 25 years’ experience in cupping, tasting and training
- James : James has over 12 years’ of experience in industrial coffee roasting and he is a Q Grade certificate holder