Coffee Tasting 101 - Introduction to Quality Analysis - May 4th

My wife and I had a great time with all three classes (tasting, brewing, and roasting)! I have been into coffee roasting as a hobby for about 4 years before this and had never taken a formal class on anything coffee related. These classes not only taught me a lot more than I could learn on my own, but also validated many of the things that I have been doing based on my own research. Tasting was our favorite, I think because it was the most hands-on. Brewing was the runner-up, but maybe could have been a tad more hands-on. Roasting was informative and gave me the most validation with techniques that I use. However, the example of roasting on the Behmor was pretty specific to that roaster and only seemed to be a general view at what roasting is. The roasting class was not setup for someone wanting to gain hands-on roasting experience. Overall, a VERY good value for the money! Jared was very thorough and does great with answering questions to satisfaction.

If you enjoy coffee you'll enjoy this. Jared and team do a good job of providing information without making it overwhelming!

This is an incredible class. You will learn a lot whether you are a professional or just like coffee and want to learn more about it.
You'll taste 5 different coffees and learn how coffee production processes impact coffee taste. I'd love to take the class again to taste different coffees and would be interested in a roasting version of the class in which you taste one coffee roasted with a few different profiles. :)

This is a great class to learn about coffee and appreciate it even more!

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.