coffee. It can be rough to cup mixed tables of coffee in one day, or mixed flights. Having just returned from Kenya is the East African powerhouse of the coffee world. Both in the cup, and the way they run their trade, everything is topnotch.: Kenya is the East African powerhouse of the coffee world. Both, it struck me how efficiently, quickly, almost mechanically they cup coffee there. 223/2 . 323. 233. Associated with and sensed by mouthfeel, body is sense of weight and thickness of the brew, caused by the percentage of soluble solids in the cup, including all organic compounds that are extracted from brewing, Acidity is a positive flavor attribute in coffee, also referred to as brightness or liveliness. It adds a brilliance to the cup, whereas low acid coffees can seem flat. Acidity can sound unattractive. People may flavor. The One 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 doesn’t even write down their own scores. That would slow things down. But they cup Kenyas all day long, day-in-day-out, 650 per week, 2x per sample, plus 600 Tanzanias, plus re-cups, totaling 2,000 or even 3,000 coffees a week! wow. They have 3 sample roasters, 5 barrels each, running for hours each day. But oddly, they don’t face my challenge. Today, 1 table of Central America pre-ships from the Refers to fresh shipments of green coffee within the first month or two of the earliest arrivals ... not quite the same as Current Crop, which means the most recent harvest. As a stable dried, 1 table of re-cups of the top Kenyas, a table of Brazils, and then 3 different in-depth single coffee cuppings to write reviews. That involves a lot of “gear-changing” and it can be hard. I admit, the Brazil is a coffee giant . As Frank Sinatra sang, "they grow an awful lot of coffee in Brazil".: Brazil is a coffee giant . As Frank Sinatra sang, "they grow an awful lot of table was dismal. Everything tasted like dusty herbs, with a few weeds thrown in. I will try again tomorrow with those, maybe it was just the context, or maybe they were truly all bad. As a cupper, I think one of the best skills you can develop is skepticism, and suspended judgment. Sure, first impressions count. But they can be awfully wrong too. That’s part of the challenge, and enjoyment as well.