What is cupping, and why does it even exist? “Cup-testing” coffee is a quick way to check quality for a coffee lab with many samples to examine. Can you do it at home? Yes! This category is about the cupping process, and issues of taste and evaluation are found under Issues/Topics.
If the new cupping
Cupping is a method of tasting coffee by steeping grounds in separate cups for discrete amounts of ground coffee, to reveal good flavors and defects to their fullest. It has formal elements and methodology in protocols have you stressed out, the Cupping Brewer by Rattleware is a great solution. Good news: SCASCA is the newly formed
Brewing coffee leaf tea
So, what is the taste and smell of jasmine
A very positive and intensely floral quality in coffee, usually with a strong aromatic component, reminiscent of jasmine flower or tea. There are many forms of jasmine; the common flowering vines, teas, potpourri, etc. Jasmine? Yirgacheffes often have the most clear-cut jasmine notes of any coffee, but…
Here’s a few coffees with exciting, snappy, zingy, citrusy
Qualities in coffee that are reminiscent of a citrus fruit; orange, lemon, grapefruit, kumquat, etc.: Qualities in coffee that are reminiscent of a citrus fruit; orange, lemon, grapefruit, kumquat, etc. Usually these terms imply a, tart, vibrant notes
A few coffees where chocolate
A general flavor or aroma term reminiscent of chocolate. But what type? Usually described with more specifics.: Chocolate is a broad, general flavor or aroma term reminiscent of chocolate. But what type? There are so notes take the spotlight.
This is a very educational exercise you can easily try at home.
Sometimes tasting something that isn’t coffee can help you learn more about what your coffee tastes like.
I recently caught glimpse of this and found it very thought-provoking.
I miss a lot of things that happen in the coffee press. There’s just too much out there. But I recently caught glimpse of this
CuppingCupping is a method of tasting coffee by steeping grounds in separate cups for discrete amounts of ground coffee, to reveal good flavors and defects to their fullest. It has formal elements and methodology in and talking about the taste lexicon of coffee with Tom and Chris Schooley
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