Introduction to Coffee & Cupping

Coffee starts its journey as the seed of a tropical fruit, passing through a complex supply stream before finally reaching your cup as the coffee you know and love. Along the way, there are many transformative steps that affect the way the coffee tastes. In this class, we’ll dive into these steps, tracing the journey from seed to cup to give you a better understanding of how coffee is produced.

After learning about coffee production, you’ll have a chance to taste several of our coffees to put what you’ve learned into context—from some of our favorite year-round coffees to unique single origins. We’ll taste the coffees in a traditional cupping setting, which allows us to taste the coffee without the influence of the brew method. By the end of class, you’ll have learned how to taste and evaluate coffee like a coffee professional, with a deeper understanding and appreciation for how it was produced.

Covid Policy: 

In accordance with Executive order 225 all class participants must now show proof of vaccination with any of the following means: 

  • A CDC COVID-19 Vaccination Record Card or an official immunization record from the jurisdiction, state, or country where the vaccine was administered or a digital or physical photo of such a card or record, reflecting the person's name, vaccine brand, and date administered
  • A New York State Excelsior Pass
  • A New York City COVID Safe Pass

Failure to do so will result in a voided class ticket.

November 2021

Pro Shop, 131 West 21st Street
New York, NY 10011 United States
$50 Sold out

November 2021

Pro Shop, 131 West 21st Street
New York, NY 10011 United States
$50 Sold out
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