November 1-2, 2005, We Attend Classes to Learn How to Cup

This two day class was rather fun and we certainly got to learn some new things. It is important when you produce coffee to know if the flavor profile is “on the money” or not. We learned that many factors can cause coffee to be average or inferior. Some of it is how you roast, and this class helped teach us what separates the “men from the boys” and also made us acutely aware that each stage of coffee processing needs to be done with care and knowledge. The old saying that an ounce of prevention is worth a pound of cure is almost applicable -- as you can prevent bad coffee but there is not much you can do to cure it once it isn’t perfect anymore!