In Cupping for Retail, TampTamp provides all the necessary steps to bring an effective cupping program to your retail cafe. First, we identify the tools needed to hold a successful cupping, and demonstrate the process of setting up a cupping. In addition, TampTamp guides students through the process of evaluating taste, by using a variety of non-coffee flavors to help distinguish tastes, body, and brightness in the cup. Finally, students cup a flight of coffee and learn how to guide a constructive and exciting discussion of coffees on the table using supportive tools such as the SCAA’s flavor wheel and cupping score sheets. Students in the Cupping for Retail course receive both Ted Lingle’s The Coffee Cupper’s Handbook and an instructional handout to provide ongoing support after students leave the course and return to their cafes.

In Cupping for Retail, students will:

• Recognize differences between taste, body, and brightness
• Taste and discuss three coffees using industry standard vocabulary
• Identify the tools and steps necessary to hold a coffee cupping
• Discuss how to integrate effective retail programs through a public cupping program