it's the solution we were looking for to introduce our farm team to coffee's around the world and it's now set to be part of and included in our monthly team training program.

Steven Ballantyne

CEO - Hinitan Plantation, Philippines

"I would recommend to anyone who wants to expand their skills in coffee or if you are looking for a fun way to train your staff or even host a monthly cupping in your shop."

Heidi-Phillip-Smith

Latte Artist and Account Manager

Si souvent la frustration pour les métiers liés au café vient de la difficulté à lier la théorie (texte d’un livre, d’un écran ou d’un échange oral) avec l’expérience pratique dans notre bouche et sur nos papilles avec des exemples liés à cette théorie spécifique. Et bien, le problème est maintenant résolu! Le Cupping Club nous donne l’assemblage parfait de théorie et de pratique, pour un apprentissage significatif et régulier. Les thématiques mensuelles sont disséquées au faisceau laser. La théorie est méticuleusement documentée and joliment présentée, ce qui la rend amusante et facilement assimilable, tandis que les cafés sont bien sourcés comme des exemples représentatifs du sujet du mois. 
Excellent rapport-qualité: ici on ne se fout pas de vous et c’est un moyen sympa d'apprendre pour toute l'équipe. Hautement recommandé. Maintenant mouillez votre cuillère!

Paul Arnephy 

Café Lomi, France

The great strength of the Cupping Club is the contextualization of cupping. We have access to lots of samples from importers and the choice among roasters is plethoric ... But it is difficult to have a precise overview of given themes (terroirs, varieties, culture, approaches. ..). It is this vision that brings me the Cupping Club. It makes it possible to link the sensitive to the cognitive in a detailed and organized way, better than I could do it alone. 
The content is sharp and corresponds to professional use in autonomy, which can then be used to transmit, although it seems important to first digest the information if you want to address an amateur audience (employees, customers ).
I was also very touched by the care given to the environmental respect of the box, and this from the first edition: it is zero waste and uses really compostable bags, recycled paper, no plastic ...

Baptiste Mourey
 

The great strength of the Cupping Club is the contextualization of cupping. We have access to lots of samples from importers and the choice among roasters is plethoric ... But it is difficult to have a precise overview of given themes (terroirs, varieties, culture, approaches. ..). It is this vision that brings me the Cupping Club. It makes it possible to link the sensitive to the cognitive in a detailed and organized way, better than I could do it alone. 
The content is sharp and corresponds to professional use in autonomy, which can then be used to transmit, although it seems important to first digest the information if you want to address an amateur audience (employees, customers ).
I was also very touched by the care given to the environmental respect of the box, and this from the first edition: it is zero waste and uses really compostable bags, recycled paper, no plastic ...

Baptiste Mourey
 

"Honestly, the subscriptions have helped me no end. I feel like Christmas has come every time I open/use one!"

Emma Haines 

AST London School of Coffee, UK

Sans aucun doute le meilleur abonnement qu'un torréfacteur, coffee shop ou amateur de café puisse prendre. Ludique, pédagogique et… récréatif, avec un descriptif par thème extrêmement complet ! Bravo à vous !! on attend la box chaque mois avec impatience !

Valérie Egelé 

Café Mokxa, France

C'est très bien rédigé, agréable à libre. Une très bonne vulgarisation scientifique à mon avis.

Benoit Bertrand

Head of Coffee research, CIRAD

“Un outil intelligent et très utile pour se former et s’entraîner”

Tom Sobey 

Origin Coffee Roasters, UK

The cupping club has given the opportunity to stay in a learning process.
After becoming a Q Arabica grader last in 2018 I wanted to find a way to keep a cupping routine and having fun by exploring new facets of this protocol thanks to the cupping club

Mikaël Portannier

AST and Q Grader, Lomi Café, Paris

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