You signed in with another tab or window. Reload to refresh your session.You signed out in another tab or window. Reload to refresh your session.You switched accounts on another tab or window. Reload to refresh your session.Dismiss alert
In a retail coffee shop, offer customers a tasting selection. Perhaps, this is 3-4 small brewed cups to taste. This differs from cupping in that that it's aim is the customer and focusing on exposing variety and qualities to a non-professional.
The text was updated successfully, but these errors were encountered:
Also, one key approach to cupping that some professionals express, is that cupping is used to identify defects. This ability and practice may not be of interest to the broader notion of a coffee consumer, so, it may make sense to provide a different form of tasting in order to expose the consumer to variety and the wide range of flavors available in the world of coffee.
A good suggestion from a colleague
In a retail coffee shop, offer customers a tasting selection. Perhaps, this is 3-4 small brewed cups to taste. This differs from cupping in that that it's aim is the customer and focusing on exposing variety and qualities to a non-professional.
The text was updated successfully, but these errors were encountered: