EA Cupping & Tasting: Building Aroma Memory and Sensory Vocabulary

Our EA Cupping & Tasting class explored how to observe coffee and communicate what we experience in the cup. Students worked on sensory awareness, aroma recognition and the characteristics that make different coffee samples distinct.

The practical work included building aroma memory and considering sweetness, acidity and bitterness. Learners also evaluated body, aftertaste and overall balance, using comparisons to develop clearer descriptions.

Cupping gave the group a way to move beyond simply calling a coffee good or bad. Each sample became an opportunity to practise paying attention, find useful vocabulary and build confidence in discussing flavour.

Thank you to everyone who brought curiosity and energy to the class. These observations can continue into brewing, roasting and coffee selection. The original album records the tasting exercises and shared learning.