Lecture Description
Coffee cupping has never been a static methodology. Since sensory assessment of coffee was first used, cupping has not ceased evolving, as it is adopted by more and more professionals, adapts to the industry's changes, and incorporates scientific advances. Our times are not exception to that: from a more global and diverse specialty coffee industry to the incorporation of AI or to the adoption of Coffee Value Assessment, coffee cupping will keep evolving, and cuppers will need to evolve as well, to meet the future's needs. This lecture will offer an insight into the drivers of cupping evolution and the possible future of cupping.
Learning Objective:
What are the drivers for the historical evolution of coffee cupping.
How is today's cupping different from decades ago?
How will coffee cupping likely evolve in the near future?
How will cuppers need to adapt to stay current?
Date: Thursday, June 26, 2025
Time: 12:15 - 1:15 PM
Location: Lecture Room W
This lecture is free to attend with a World of Coffee entry badge. Register to attend World of Coffee Geneva here.
Lecturers / Presenters
Mario Fernández (he/him)
Technical Officer, Specialty Coffee Association
Mario Fernández, is a Food Technologist with a Ph.D in Food Science. He is currently the SCA Technical Officer and former CQI Technical Director. He has a vast experience in coffee sensory training and assessment and it’s a Q-Grader and Q-Processing instructor. With more than 30 years of experience in “Cafeología” and applied coffee flavor science.