CVA for Cuppers in Bangkok: From Description to Assessment

Our Bangkok CVA for Cuppers learners moved from observing coffee carefully to using those observations in assessment. Day 2 focused on taste, aroma and mouthfeel, while Day 3 brought the skills together under evaluation conditions.

At the tasting table, learners worked on recognising sweetness and acidity, connecting sensory perceptions and explaining what they experienced to other people. The question moved beyond personal preference toward describing what was present in the cup.

During assessment, learners compared coffees, distinguished differences, made consistent decisions and communicated their evaluation clearly. Maintaining attention across several cups was part of the challenge, alongside recognising how expectations could influence judgement.

Taste, observe, describe and compare became practical habits throughout these sessions. After the aroma-memory work earlier in the course, learners had another opportunity to bring perception, careful observation and communication together. Explore the Day 3 album below, with a link to the Day 2 photographs.