On the labels on coffee bags, we often see notes of chocolate, brown sugar, or something more ambiguous like "stone fruit". How are these notes being determined? When we drink just one coffee at a time, it can be hard to figure out how the roaster decided on these notes. However, when we drink coffee side by side with beans from another region, the differences can be more readily apparent.

Coffee cupping is this practice. To cup coffees from multiple different areas, or to cup the same bean with different roast profiles, this practice sheds light on how we determine coffee flavor and quality.

This class will cover a cupping session with coffee roasted by Lost Sock Coffee Roasters. We will bring in our current rotation of beans, and briefly discuss coffee processing methods and how coffee regions and altitudes determine coffee bean development. We will also cover home brewing methods (espresso, aeropress, pour overs, chemex) and how to properly extract coffee at home.

No experience necessary - just show up ready to learn and drink some coffee! The Lost Sock team will send every guest home with their own bag of Lost Bag coffee as a part of your ticket to test out your new coffee brewing skills at home.

I'm Tushar, and I am a barista and the lead educator at Lost Sock Roasters. We are a speciality coffee roaster here in DC, focusing on coffees from Central and South America and foods inspired by South American flavors.

I love coffee, and my time with Lost Sock invests in and inspires my passion to learn all aspects of coffee - from processing methods to regions to varietals. Coffee feels fascinating and elusive to me, and I love sharing what I learn as I continue to explore it!