Hope everyone is having a great end to their year! It’s been an interesting one for sure. I wanted to share two recent articles that I’ve written for the Sweet Maria’s Library. Would be really curious to hear any feedback on both articles from this crowd.
The first article is about Roast Profiling and covers a few exercises too:
Here is also a link to a discussion on this article in the Sweet Maria’s Forum:
The second article is about learning/teaching to be a better taster. I would be really curious to hear from some shrub folks about their experiences with training apprentices and other staff on how to be better coffee tasters. What are some of your favorite cuppings to do when you’re just starting someone out? Also, how do you approach 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 in general with your roasting crew and the rest of your staff?
Happy New Year to everyone out there!