EA Cupping & Tasting: Finding Clearer Words for Coffee

This EA Cupping & Tasting class brought learners together for tasting, aroma exploration and comparison. Students observed sweetness, acidity, bitterness, body, aftertaste and balance across coffee samples with different characteristics.

The aim was to describe what was perceived in the cup more clearly. Moving beyond simply liking or disliking a coffee gave the group a way to discuss observations and learn from one another.

Tasting and conversation ran throughout the class, helping learners develop confidence in their own evaluations. Repeated comparison supported the sensory practice behind brewing, roasting and choosing coffee.

Thank you to everyone for their curiosity and enthusiasm. The original album records the practical exercises and classroom atmosphere from this EA Cupping & Tasting update.