COURSE PREREQUISITES: "Seed to cupping" course and/or 2-3 months of focused barista work involving taste analysis of coffee.

The calibration cupping is a tasting-focused training. It immerses baristas in three consecutive tasting experiences designed the strengthen and calibrate the barista's tasting language. First, baristas cup a small group of coffees. Then, the leader introduces and explains the SCA Coffee Taster’s Wheel and Coffee Lexicon. After that, the group tastes some of the references used on the wheel, which are prepared according to the SCA Flavor and Aroma lexicon recipes. Last, the group recups the same coffees. During the last tasting, the class uses the tasting wheel and references to guide flavor calls. The session concludes with a group discussion and calibrating.

A professional approach to communicating taste is essential for career baristas. So, this course establishes the confidence a barista needs to discuss coffees with coworkers and guests. The practice of calibration necessitates vulnerability and listening. As a result, a calibrated staff connects with consumers and builds relationships based on trust.