COFFEE CUPPING: SENSORY EVALUATION
Do you want to be able to evaluate coffee quality like a professional?
This practical workshop will enable you to confidently execute a coffee cupping in order to evaluate coffee quality.
You will learn to recognize and describe coffees with a professional vocabulary, compare coffees with intention, and understand how taste is impacted by coffee origin and processing.
What You Will Learn
- How to identify key aroma and flavour profiles
- Learn cupping protocols utilized by coffee professionals
- Understand coffee attributes & descriptors
- Build sensory awareness and vocabulary
Who This is For
- Home brewers of all levels
- People who want to understand how to taste and evaluate coffees
- New baristas learning to develop their sensory capabilities
What's Included
- Overview of cupping fundamentals
- How to evaluate aroma, acidity, body, sweetness, aftertaste
- How to setup a professional coffee cupping
- Hands on cupping to evaluate coffees
- Understanding of sensory vocabulary and cup scoring
- Step-by-step coaching
- Pirates Academy Certification and bragging rights!
About the Instructor
The workshop will be led by Kiarash Zhianisirat (@kiarash.khanii), a sensory-driven coffee professional with over 7 years of specialized experience as a Roaster, Quality Control Lead, and Coffee Researcher.
Currently serving as a Barista & Coffee Roaster at Pirates of Coffee, he oversees the sensory analysis for a rotating menu of over 70 distinct coffee profiles. He combines deep technical mastery of roasting with a background in consumer psychology to bridge the gap between rigorous science and the perfect cup.
Here are some of his accolades:
☠️ Roaster & QC Lead at Pirates of Coffee
☠️ Coffee Competitor & Global Consultant
☠️ Completed Q Arabica Grader Curriculum (CQI)
☠️ Certified in Sensory Skills, Roasting & Brewing
☠️ Coffee Researcher (Specializing in Sensory Science & Neuroscience)
Location
Venue: Pirates of Coffee 6740 Davand Drive, Unit 7, Mississauga, ON - L5T2K9
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