Have you ever heard of “cupping”? As with wine and oenology, coffee can be tasted to decipher all its particularities. Discover in this talk the secrets of a “Brazilian tasting” session (used by roasters to evaluate the aromatic profile of coffee) and you too can make your coffee like a pro! This talk will allow you to understand the preparation parameters of cupping, set according to an international standard, but also to develop your palate thanks to this practice accessible to all.
This presentation will begin with a history of coffee, from the tree to the cup. Note: only the first 8 participants will be able to actually taste the coffee during the cupping session, but the tasting will be open to everyone independently at the end of the workshop.