All Blog Posts Tagged 'cupping' (10)

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Cupping at New Harvest

Attended my first cupping at New Harvest. This technique is vital when it comes to being able to pick up the nuances between growing areas. I plan to attend a cupping weekly and will post my notes as I become more engaged.

Added by victoria fallon on May 13, 2012 at 4:14pm — No Comments

The Problem of Cupping Notes, the Problem of Realism, and Andy Warhol’s Solution for Both

I have recently been asked how I come up with my cupping notes. Do I really taste things like “musty, cocoa dusted over-ripe strawberries,” “apricot syrup,” “sweetness like meringue over cooked bananas,” “damp pipe tobacco,” “leather soaked in apple juice,” and so on. My answer for this probably qualifies as a tangent (hence my necessary category: “Ramblings”), but I have attempted to illustrate the problem, and perhaps the solution, with analogy from art history and theory. If you just want…

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Added by Jeremy Spainhour on October 15, 2011 at 7:42am — No Comments

what ive learnt about coffee (#4)

change of title!



did my first ever coffee cupping!

cupping 101:

breath in through your mouth and nose

breath when you grind the beans, beans in hot water and when you break the crema

use a spoon and slurp the coffee liquid and spit it out

each time you should get different flavors.. apparently... i didnt get anything... :(



different people get different notes from the same cup of coffee.



why does every espresso shot taste sour to me, even a good… Continue

Added by Jason Tam on September 6, 2010 at 6:38am — 1 Comment

Cupping Updates!

I could post all of them here, but it's just easier to post the link to the blog.

Some top tier Ethiopians, wet and dry processed. Some Burundis and some cocoas for a little change of pace. Also a rant about people that don't care about where a coffee comes from. :)

http://thatcoffeeguy.wordpress.com

-bry

Added by Bryan Wray on April 11, 2010 at 1:55pm — No Comments

Coffee Processing/Handling Techniques Play out in the Cup

SEE ORIGINAL POSTING, INCLUDING PHOTOS, AT THE CROP TO CUP BLOG HERE.

Coffee Processing/Handling Techniques (at origin) Play out in the Cup



Lessons from cuppings of six different Uganda Bugisu coffees



by Taylor… Continue

Added by Taylor Mork on July 3, 2009 at 8:27pm — No Comments

Candlelight Cupping @ Moka's, Come join us.

Candlelight Cupping-



Mokas, Seattle WA

329 Fairview Avenue North

Seattle, WA 98109



Thursday June 4, 8:30 Art work showing, 9-10 cupping (it should be dark enough).





It’s not just for the romance.



Alex Negranza, Lead Barista at Moka’s Cafe & Coffee Shop came to me about a month ago to talk up an experience he wanted to recreate. His goals through the experience are to impress upon our coffee culture just how engaging a cupping can… Continue

Added by Sarah Dooley on June 3, 2009 at 11:45am — No Comments

American Barista & Coffee School Announces New Latte Art and Sensory Skills Workshops - USBC

Portland, OR (February 9, 2009) – Two new half-day latte art and sensory skills training workshops will be held concurrent with this year’s United States Barista Championship in Portland at the American Barista & Coffee School on March 5th.





The Latte Art Workshop led by American Barista & Coffee School Director of Training Matt Milletto and Lead Instructor… Continue

Added by Matt Milletto on February 9, 2009 at 9:31am — No Comments

victrola cupping

finca vista hermosa

i think only the second time i've had it, actually, but that is a mistake to be corrected. lots of milk chocolate, totally reminiscent of my hometown huehue.



production yirg

classic earl grey, with a discernible and nice tartness on the finish



a couple of earthy sidamo samples

both of these had a lot of plainly obvious… Continue

Added by Drew Woods on September 24, 2008 at 12:28pm — 2 Comments

First unOfficial Attempt at Coffee Cupping

Disclaimers:

I know how cupping should be done; I know that I am supposed to use very small samples of single origin green coffee beans, roasted to order to a light Vienna or half-City roast. I should then grind these to French Press level - not too coarse, not too fine. Then I have to smell it. Then I add boiled water straight on top of the beans, and allow it to cool and for the grinds to settle. After that I break the 'crust' - that is, all the grinds still forming a skin on the surface… Continue

Added by Bel Townsend on May 15, 2008 at 3:57am — 7 Comments

Meeting "The Hoff" and today's cupping for joy.

First, let me say James Hoffmann is every bit a champion as his title establishes him. What a great guy to educate people about coffee, I mean, really. A nice guy, very personable, with the ability to guide you in the ways of espresso without you even knowing it. Bloody brilliant, I say. I went along with most of our small coffee company, and we were all impressed with the whole thing. It was great to hear him talk of his ride to the top, and to be able to see him work his espresso magic right… Continue

Added by Jason Dominy on March 14, 2008 at 6:30pm — 1 Comment

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