[Advancer] Introduction to CQI Cupping

Coffee Quality Institute

Introduction to CQI Cupping

Duration | 課程時間

2 days | 2 天

Target audience | 適合人士

This course is suitable for individuals working in various aspects of the coffee value chain who aim to deepen their understanding of cupping and coffee description. Whether as part of onboarding in a large corporate setting or as an entry point into quality control roles in coffee production, processing, exporting, importing, or roasting, this course provides valuable knowledge and skills for participants.

這門課程適合從事咖啡價值鏈各個領域的人士，希望加深對杯測和描述咖啡的理解。不論是作為大型企業的入職組成部分，還是作為咖啡生產、加工、出口、進口或烘焙領域的品質控制的入門課程，都能為學員提供寶貴的知識和技能。

Content | 內容

Participants will engage in hands-on learning to understand the essential mechanics of olfaction (Fragrance & Aroma), gustation (Flavor & Aftertaste), taction (Body & Mouthfeel), and aroma memory recall (This Reminds Me Of...). They will actively apply these fundamental sensory principles to effectively compare and articulate coffee attributes. Through expert guidance, they will learn the precise techniques for determining cupping bowl weights and measures, as well as setting up a cupping table. Participants will have the opportunity to taste and evaluate multiple flights of Arabica and Robusta coffees in alignment with the rigorous protocols established by the Coffee Quality Institute (CQI) for the Q Grader certificate course. This hands-on experience will enable participants to refine their descriptive and quantitative evaluations while honing their sensory skills to a professional standard.

參與者將透過實踐學習嗅覺（乾香氣與香味）、味覺（風味與餘韻）、觸覺（口感與質感）以及香氣記憶回想（這讓我想起了...）的基本機制。他們將運用這些基本機制，學習如何比較和描述咖啡的特質。他們將學習如何確定杯測碗的適當重量和尺寸，並設置杯測桌。他們將按照咖啡品質協會（CQI）在Q評定師證書課程中採用的嚴格協議，品嘗多個阿拉比卡和羅布斯塔咖啡系列，並校準其描述性和定量評估。

Outcome | 結果

An attendee actively participating in this class will know how to properly set up and conduct cuppings using globally recognized protocols. They will gain first-hand knowledge and experience with both Arabica and Robusta species. They will also begin to learn the common language of coffee quality descriptors and additional ways to continue increasing their knowledge and usage.

參加這個課程的學員將學會如何按照全球公認的標準正確地設置和進行咖啡品嚐杯測。他們將獲得有關阿拉比卡（Arabica）和羅布斯塔（Robusta）咖啡品種的實際經驗和知識。此外，學員還將開始掌握咖啡品質描述的專業用語，並探索進一步增進知識和應用的方法。

Fee | 費用

Regular Enroll | 一般報名: HK$6,000/per person | HK$11500/couple

Early Bird enroll | 早鳥報名: HK$5,500/per person | HK$10,500/couple

*Class starts with 3 people or more. | 3人或以上開課。