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Coffee
Intro to Coffee Cupping at the RNY Lab
Are you passionate about coffee and looking to elevate your expertise to the next level? Then Introduction to CQI Cupping at The RNY Lab is for you! If you’re eager to become a certified Q Grader or simply wish to deepen your understanding of coffee quality, then join us at The Lab by Royal New York from May 8th–9th, 2025. This immersive, two-day course offers a comprehensive introduction to coffee cupping, preparing you for the advanced Q Grader certification journey. Learn all about this Q Prep class from instructor Thomas Ameloot below!
Why choose an introductory coffee cupping course?
A Solid Foundation for Aspiring Q Graders
The road to becoming a Q Grader is not only rigorous, but incredibly rewarding. A Q Grader certification requires a deep understanding of coffee’s sensory characteristics, and this course serves as the ideal “Q Prep.” Over two full days, participants will explore essential concepts, such as the sensory evaluation of coffee and the standardized cupping forms used for both arabica and robusta. Whether you’re hoping to assess coffee professionally or simply improve your skills, this course is your gateway to understanding coffee on a deeper level.
Expert Guidance and Collaboration
This course is offered in partnership with the Coffee Quality Institute (CQI), an organization recognized globally for its expertise in coffee quality. By participating, you’ll gain firsthand insights from experienced CQI instructors who will guide you through the course material with both theoretical knowledge and practical skills. The collaboration with CQI ensures that you receive an industry-standard education backed by years of research and expertise.
Hands-on Learning Experience
One of the most exciting aspects of the Introduction to CQI Cupping course is the hands-on learning approach. Coffee is a sensory experience, and there’s no better way to develop your skills than by actively participating in cupping sessions. Throughout the course, you will practice tasting, smelling, and analyzing different coffee samples, translating theory into practice. This experiential learning ensures that you walk away with a confident understanding of coffee’s sensory profile.
What an Introductory Coffee Cupping Course Teaches You
The course is structured to provide a well-rounded, step-by-step approach to coffee cupping. Here’s a breakdown of what you’ll experience over this two-day course:
Lesson 1: Preview
First, the course kicks off with an overview, setting the stage for what participants can expect during the program. This session introduces the world of coffee cupping, priming you for the journey ahead.
Lesson 2: How We Taste
Understanding how we taste coffee is a crucial part of the cupping process. In this lesson, you’ll learn about the science behind our taste buds and how to identify different flavor notes within a coffee.
Lesson 3: How We Smell
Aroma plays an important role in coffee tasting, and this lesson explores the olfactory system. You’ll learn how to distinguish various coffee aromas, enhancing your ability to assess coffee quality more comprehensively.
Lesson 4: How We Feel
Mouthfeel is an essential component of coffee evaluation. This session will teach you how to recognize and describe the tactile sensations, body, and texture of different coffee samples.
Lesson 5: How We Set Up
Accurate cupping requires precise preparation. This lesson covers how to set up a cupping session, including proper cup arrangement, brewing methods, and maintaining consistency to ensure reliable results.
Lesson 6: How We Compare
Effective comparative cupping is crucial for understanding coffee quality. In this lesson, you’ll learn how to evaluate different coffee samples side by side and recognize the subtleties that make each one unique.
Lesson 7: How We Describe
Descriptive language is essential for professional coffee evaluation. This lesson focuses on how to communicate your sensory experience clearly, using standard coffee terminology to ensure your observations are understood by others.
Lesson 8: Putting It All Together
In this practical session, you’ll put all the skills you’ve learned into practice. Participants will conduct a full cupping session independently, applying everything from sensory analysis to form completion.
Lesson 9: The Arabica Cupping Form
Specific to arabica coffee, this lesson teaches you how to use the official cupping form for Q Arabica Graders. You’ll practice filling out the form to ensure a standardized and consistent evaluation.
Lesson 10: The Robusta Cupping Form
Similarly, this lesson focuses on the robusta cupping form. You’ll gain proficiency in evaluating robusta coffee and completing the cupping form accurately.
Join Us at the RNY Lab!
Introduction to CQI Cupping is an invaluable opportunity to develop and refine your coffee expertise. By participating, you’ll walk away with a deeper understanding of how to assess and evaluate coffee at the highest standards.
The course will take place May 8th–9th, 2025, from 9:00AM–5:00PM at The Lab by Royal New York. Don’t miss your chance to enhance your coffee knowledge and take your skills to the next level! Register today and get ready for an unforgettable learning experience.
