Programmes
Coffee Cupping & Sensory Experience
Taste coffee the way the industry grades it.
Coffee cupping is the standardised method the industry uses to taste and score coffee — grounds steeped in hot water, the crust broken by nose, then slurped from a spoon to judge aroma, acidity, body and sweetness. Tasse Coffee runs cupping as a guided group experience on Hong Kong’s only SCA Premier Training Campus, using the same protocol and flavour wheel our trainers apply to every roast.
- Duration
- 2 hours
- Group size
- 6–24 participants
- Venue
- Our campus or your venue
- Languages
- Cantonese · English · Putonghua
What happens in the session
- 01
Fragrance & aroma
Smelling the dry grounds, then the wetted crust — putting names to what you smell before a drop is tasted.
- 02
Breaking the crust
The signature cupping ritual — breaking the crust by nose and skimming clean, at a proper cupping table.
- 03
Slurp & score
Slurping from the spoon to spray coffee across the whole palate, then scoring acidity, body, sweetness and aftertaste.
- 04
The flavour wheel
Putting words to taste with the SCA flavour wheel — washed against natural, single origins compared side by side.
Who we have delivered it for
Cupping is coffee’s own quality-control ritual — the same table our trainers sit at to grade every batch we roast and to calibrate for examinations. As the only centre in Hong Kong running all six accreditation bodies, sensory skill is the foundation under everything we teach.
Who books this
- F&B, hospitality & procurement teams
- Coffee enthusiasts & interest-group activities
- A tasting-led alternative to a drinking session
From real sessions
Questions
Frequently asked questions
Do we need any coffee experience?
None — cupping is where most professionals began too. The protocol gives complete beginners a structured way to taste, and a shared vocabulary to describe it by the end of the session.
How is cupping different from a hand-drip workshop?
Hand-drip teaches you to brew; cupping teaches you to taste and judge. Many teams pair the two, or add cupping as the sensory half of a certification pathway.
Specialty Coffee Association
Coffee Quality Institute
City & Guilds
Training Qualifications UK
Latte Art Grading System- IBCItalian Barista Certificate
Start with a considered figure for your event
Tell us what you have in mind, and a reviewed quotation reaches your inbox within 30 minutes during office hours. You are equally welcome to just talk to us first.