Here you can find more abstract articles about taste, about sensory issues, and the ideas behind cupping. Under “Brew” we have a category about “how to cup” basically. You don’t need to read this stuff to taste coffee. but it can’t hurt
Tasting incoming ColombiaColombian coffee is highly marketed and widely available in the US. They have been largely successful at equating the name Colombian Coffee with "Good" Coffee. This is half-true. Colombian can be very balanced, with good More lots from Narino, Buesaco and Inza regions. And Talking… and talking … and …. Long: That’s the first word to describe this
Green coffee
Green coffee refers to the processed seed of the coffee tree fruit. Coffee is a flowering shrub that produces fruit. The seeds of the fruit are processed, roasted, ground and prepared as an infusion.: Coffee More genetics and coffee variety
Hibrido de Timor abbreviated HdT is the interspecies hybrid of C. Arabica and C. Canephora (Robusta) that was found in Timor Leste in the 1940s. It has been the bases of plant breeding for disease More studies that factor for coffee cup quality. This section of PDF coffee researchThe study of the agronomyScience and study of crops and soils: A branch of agriculture dealing with field-crop production, soil management and physiology of crop plants as its focus. More of coffee,
Tom, Ryan and Dan experiment with a new “exquisite corpse” podcast format… What is an Exquisite Corpse? You know the drawings where you fold the
A primer to the charts and numbers of our coffee 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 More profiles This short primer helps explain how coffee scores are calculated and what flavor
Why is bitter
Bitterness is one of 5 basic tastes: Sour, Sweet, Salty, Bitter and Umami (savory flavors). There are many types of bitterness, hence not one avenue to tracking down its source. Bitterness as a positive quality More a bad word? As a flavor descriptor, “chocolateA general flavor or aroma
Aroma refers to sensations perceived by the olfactory bulb and conveyed to the brain; whether through the nose or "retro-nasally": The aromatics of a coffee greatly influence its flavor profile and come from the perception More term reminiscent of 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 More. But what type? Usually described with
With the current discussion on under-developedUnder-developed refers to roast problems, usually too-light roasts. If a coffee is not roasted until the reactions responsible for the audible First Crack are completed, there will be astringent and un-sweet flavors (high trigonelline levels) More roast tasteThe set of flavors that result from the degree-of-roast.: Roast Taste is a term we started to distinguish it from "Origin Flavor". We use the "roast taste" term define the set of flavors that result More, I had a realization: I have never cupped green coffeeGreen coffee refers to the processed seed of the coffee tree fruit. Coffee is a flowering shrub that produces fruit. The seeds of the fruit are processed, roasted, ground and prepared as an infusion.: Coffee More before. Seriously, green. Given that as a
Our custom coffee cupping spoonA cupping spoon is specifically designed for the tasting procedure of the same name, cupping. It is similar to some bouillon spoons or gumbo spoons, and features (usually) a round deep bowl and arched handle. More is stainless steel, and made by W. Wright in Sheffield England. We have been eagerly waiting for these to arrive
The last version produced by SCAA of their coffee flavorThe overall impression in the mouth, including the origin character as well as tastes that come from the roast.: This is the overall impression in the mouth, including the above ratings as well as tastes More and aromaAroma refers to sensations perceived by the olfactory bulb and conveyed to the brain; whether through the nose or "retro-nasally": The aromatics of a coffee greatly influence its flavor profile and come from the perception More wheel …you can get these items printed on a poster or cup from
High quality conversation about Indonesian coffeeIndonesian coffee is known for its unique earthy, potent flavors. Some like it, some hate it, but it's certainly distinctive. Much of the coffee in Indonesia is processed using the unique method called "Giling Basah," More flavors and their place in the world of coffee. Low quality sound though … 🙁 Aug. 28, 2017 This
I had a curious time at the Nordic Barista Cup. It’s not quite my gig, since I am on the cupperOne who cups, or tastes and evaluates, coffee.: A cupper is a person who performs the somewhat formal analysis of coffee quality, called cupping. See the definition of cupping for more information. It has nothing More/roaster end of things, and am always a little put-off by the barista thing.
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