Today at the roastery we had a very interesting cupping. We had pulled out a sample from the roast every minute, starting five minutes in and ending at around 15 minutes. This is not a particularly new idea – full credit to Tom at Sweet Marias. His video of it here is worth watching, especially as I am not really going to talk too much about how each bowl tasted.
Posts Tagged ‘coffee tasting’
Cupping: From Raw to Ready
Wednesday, November 17th, 2010Things I don’t understand #3214
Saturday, July 3rd, 2010
I am not particularly ashamed of the phrase “I don’t know” but there comes a point in the day when you’ve said it five or six times and you feel you really ought to do something about it.
The cause of my embarrassed ignorance: the change in flavour when coffee cools.
8 steps to develop your coffee palate
Friday, October 16th, 2009This post is really for coffee consumers who want to develop their palates, which leads to coffee becoming more enjoyable.
I had been in coffee well over a year before I really began to develop my vocabulary and descriptive skills, and that is probably more embarrassing as I had done some work in wine beforehand.
What does the coffee professional have access to, that the consumer doesn’t, that allows them to progress so fast? It isn’t cupping bowls, or spoons. It isn’t scoresheets, or large amounts of data about where the coffee is from. It is regular opportunities for comparative tasting. (more…)