SCA Cupping Form: Theory & Use

  • Tim Heinze

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This course is a live video recording of the recent Coffee Fest Workshop presentation. During this course we cover the basics of the SCA Cupping Form, a review of cupping protocols, and how our smell and taste senses help us understand quality.
Meet the instructor

Tim Heinze

I'm a CQI Q Arabica and Q Processing Level 1&2 instructor, as well as the Coffee Education Manager here at The Center. I have been working in the coffee industry since 2009 throughout Asia, Africa, Europe, and the US. Starting my coffee journey at the farm has led to a greater focus on the production side of the industry. My passion is to push for a farmer-centric, regenerative coffee supply chain!
Patrick Jones - Course author