Lesson 8 of 10 · Practical
Cupping a defect
Recognize the common defects.
Ferment, phenol and baggy flavors are easier to spot once you have tasted them on purpose.
We send a defect kit with the practical box.
Train your palate and learn the cupping protocol we use at the roastery: tasting basics, the scoring form, triangulation and a sensory practical.
Lesson 8 of 10 · Practical
Recognize the common defects.
Ferment, phenol and baggy flavors are easier to spot once you have tasted them on purpose.
We send a defect kit with the practical box.