“Cupping.” It’s a funny word to describe a serious business. Cuppings, or organized tastings of different coffees, are how we determine which beans we want to buy and roast. All over the world, coffee professionals gather around cupping tables to taste coffee, evaluate the quality, make deals, and ultimately, brew some badass beans.

La Colombe hosts free cuppings at 1pm on every 1st and 3rd Friday of the month. Drop by on cupping days to try our single-origin coffees for free, and to listen to our coffee people geek out about the brews. There’s a reason we call them our “Coffee Geeks,” so if you want to learn about varietals, origins, brewing techniques, etc., you’ll definitely want to come by and let them talk your ear off about coffee.

The next cupping is this Friday, so mark your calendars, find the closest location below, and BE THERE.


1335 Frankford Ave.
Philadelphia, PA 19125

Hudson Square
75 Vandam St.
New York, NY 10013

924 Rear N St. NW (Blagden Alley)
Washington, DC 20001

Fullerton Roastery
2837 W Fullerton Ave.
Chicago, IL 60647


  1. Just in case we can never make it to the cuppings, can you summarize the approach, such as: one sip, first sip different from third sip, stir only on third sip, spit to minimize caffeine, put in larger cup and immerse whole nose to smell notes (just examples, not really sure of approach). Thanks for any info. Or maybe, post video of a cupping session. Sometimes, we order several coffees and share to compare. Is swirling important? Similar to wine tasting? Exact same notes as in cheese tasting?

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