Differentiating Coffees and Discrimination Cuppings- Skill Building Workshop
9:30 am – 12:00 pm
There are many reasons we cup. Evaluating samples vs discriminating between them require different approaches and different tools. Discrimination cupping is used to help discriminate between coffees for a myriad of reasons.
In this class, we explore the reasons why we would use cup in this way, as well as allowing students the chance to practice this method using a form especially and specifically designed for this reason by The Crown team. We’ll take our time over the course of 3 hours to work through multiple cuppings and hone the skills necessary to differentiate nuanced coffees with confidence.
About the Instructor:
Director of Roasting, Royal Coffee, Inc.
Candice Madison has worked in specialty coffee for nearly 10 years. An accomplished barista, roaster and trainer, she is a Q Arabica Instructor and SCA AST. Candice teaches at The Crown: Royal Coffee Lab & Tasting Room, as well as at Global Expo and Roasters’ Guild Retreat events. She is currently the Director of Roasting at The Crown where she is working to build and implement a comprehensive multi-level roasting course offering. She is a member of the SCA Equity Diversity and Inclusion Task Force and her vocation is the unceasing quest for quality of coffee, and sustainable improvement of the lives of those who produce it, at every stage of the supply chain through education and purposeful engagement.