Coffee Tasting 101 - Introduction to Quality Analysis - March 2nd

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:

  • Introduction to cupping
    • Why we cup coffee
    • SCA standards and best practices
  • Coffee overview from seed to cup
    • Cultivation and harvesting
    • Post-harvest processing and
    • Global market and supply chain
  • Tasting
    • The cupping process
    • Specific flavor notes
    • Grading and scoring (Q Grading)
  • Discussion with Q&A
    • All of your coffee questions answered! 
Hacea Coffee Source Tasting Room
5130 E La Palma Avenue, Unit 102
Anaheim, CA 92807

Visit our location page here for more information.

Saturday, March 2nd 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.

How much?
$50 and includes 1 bag of freshly roasted coffee from one of our roasting partners for you to enjoy at home.


*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.  

Customer Reviews

Based on 7 reviews
Informative and Fun

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

Thanks, Zach! Glad you enjoyed the class. See you in the next one.

L Gregory
All the variations in coffee taste

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. :)

Thanks for coming to the classes and sharing your experience here!

Great feedback on tasting different roast profiles. We have a few drafts for additional classes in the works so keep an eye out on our email newsletter for new classes and new coffees. Enjoy your Bullet roasting machine!

Jay Wertin
An Enjoyable Event

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

Thanks for joining us, Jay! Glad you enjoyed the classes.

very informative!

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.

John Kruckenberg
You don't have to be a roaster to benefit from this class!

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!