Our Coffee Tasting 101 class explores the basics of coffee tasting as the standard method of evaluating coffee quality as well as a thorough overview of coffee from seed to cup.
Hacea Coffee Source founder and in-house licensed Q Arabica Grader, Jared Hales, will be sharing on the following topics:
Visit our location page here for more information.
Saturday, April 15th at 9:00AM sharp.
The class will be approximately 60 to 90 minutes long with plenty of time for questions and answers at the end of the class.
What to bring?
Just bring yourself and a notepad to take any notes.
$50 and includes 1 bag of freshly roasted coffee from one of our roasting partners for you to enjoy at home.
*PLEASE INCLUDE THE FIRST & LAST NAME OF EACH ATTENDEE IN "Order Notes" box WHEN CHECKING OUT*
*Please use a relevant and valid email address. All of our class materials and reminders will be sent to the email address that you provide*
*This class is at our tasting room in Anaheim, CA. Our front entrance can be seen from the corner of Kellogg Drive and La Palma Avenue. Please call or email us for directions. You might also find our Location Page helpful*
*All sales are non-refundable and non-transferable*
*By signing up for this class, we are assuming your consent to take photographs and videos that might be used on our website, social media pages, marketing materials, etc. Please let us know if you do not wish to have your image published.*
*Please stay home if you have had any of the following symptoms in the past 14 days and we will gladly issue a full refund for your class purchase: fever or chills, cough, shortness of breath of difficulty breathing, fatigue, muscle or body aches, headache, new loss of taste or smell, sore throat, congestion or runny nose, nausea or vomiting.
I really enjoyed this class and the level of detail that Jared and Luke went into on how the region, altitude, and processing of the beans prior to roasting can affect flavor, in addition to how they were roasted. It was also helpful to understand the defects in both the unroasted beans and the roasting process. This is the second cupping class I've taken - the first I took was much more focused on identifying roast defects, which was great for me as a roaster. However, this class gave me a robust background and foundation to have a better understanding of all that goes into the flavor of a coffee. I definitely recommend even if you have taken a tasting/cupping class in the past. I came out of this with a much better understanding of coffee, it's origins, processing, and sourcing, in addition to knowing how to properly cup/taste coffee.
I'm not a micro-roaster, not a barista, don't even work in coffee. I'm just another coffee-addicted human who wants to dive deeper into his addiction to and love for coffee. And this class definitely helped with that. Highly recommend if you want to learn more about identifying and selecting good beans, and become an even bigger snob (proudly). Jared's knowledge is very deep and broad when it comes to coffee, and he clearly loves what he does.
Wow thank you so much for the kind words, John.
It was great hosting you and your questions in our classes. Hope you are enjoying your caffeine addiction even more!
After taking the tasting class I learned about the different processes (washed, natural etc), and how they effect the taste. Now I know what to look for when buying beans!
Jared is the best! We learn a lot every time we take his classes!