Cuppings and talks for specialty coffee professionals.
Cuppers’ Union is a nonprofit creating opportunities for collaborative skill building and knowledge sharing. Let’s learn from one another and build each other up.
Membership is Open!
Become a member to get reduced ticket prices to all events—only £5 for in-person and online events. Be part of a network of coffee professionals. Get first access to events that are nearby, affordable, welcoming and designed to benefit you. Gain confidence by cupping a wide range of coffees alongside other coffee professionals in an environment free of the demands of your workplace. Enjoy the stability of a community and solid professional relationships in a fickle and unstable industry.
In Conversation with Sam Low
13 April, 7pm
ONLINE EVENT
RESCHEDULING
This talk is being rescheduled - please check back later for the updated date.
We are thrilled to be hosting an online conversation with Sam Low, coffee professional turned cookbook author, content creator and brand ambassador specialising in food and flavour.
Sam has won numerous New Zealand national titles in Latte Art and Barista Championships including finishing 6th on the world stage. Sam was a coffee educator in Vancouver and Melbourne for the likes of Nemesis and CodeBlack Coffee and then went onto win Masterchef NZ in 2022, which led to the release of his cookbook "Sam Low: Modern Chinese". Fijian-born Chinese, Sam was raised in New Zealand and is a member of the LGBTQ community.
Josh Mackie, wholesale manager at Thomson’s Coffee and friend of Cuppers’ Union, will host a discussion with Sam about coffee competitions and the development of specialty drinks. Bring your questions!
Cupping
GLASGOW
18 April, 17:30 - 19:30
Through the House
18 April, 17:30 - 19:30
Through the House
15 High St.
Glasgow
G1 1LX
Just in time for Glasgow Coffee Festival, Parallel Coffee and Caravela Coffee Importers will partner with us to host a wonderfully geeky cupping workshop on roasting at Through the House. We’ll learn the characteristic flavour notes of baked, under-roasted and over-roasted coffee… and how to avoid them. We’ll look at roast curves to see what causes these flavours, taste the coffees and then challenge you to identify them in several triangulations.
Knowing how to avoid these common mistakes is essential for any roaster. You’ll leave feeling more confident in your cupping skills and your ability to skillfully profile your coffees.