All Discussions Tagged 'Cupping' - Barista Exchange2024-03-28T16:28:49Zhttps://www.baristaexchange.com/forum/topic/listForTag?tag=Cupping&feed=yes&xn_auth=noTasting or Cupping your espresso....tag:www.baristaexchange.com,2010-04-25:1688216:Topic:8345282010-04-25T17:03:52.410ZJoseph Robertsonhttps://www.baristaexchange.com/profile/JosephRobertson
To all those interested in fine tuning there spro shots. What do you look for or taste for when getting dialed in for your taste buds?
To all those interested in fine tuning there spro shots. What do you look for or taste for when getting dialed in for your taste buds? Roaster visits in Seattletag:www.baristaexchange.com,2010-01-26:1688216:Topic:7594752010-01-26T18:38:33.583ZJames Tooillhttps://www.baristaexchange.com/profile/JamesTooill
I'm working in North Carolina for a cafe that is just starting to roast it's own, and am flying into Seattle before driving out to Sandpoint for the Diedrich roasting class on feb. 8-9. I will be in Seattle on the 6th, 7th and 10th and am very interested in visiting some roasters in that area. I have never been to the west coast... Does anyone here roast and want to show me around their shop? Cupping with or visiting someone working on a Diedrich would be a bonus. Any contacts or help will…
I'm working in North Carolina for a cafe that is just starting to roast it's own, and am flying into Seattle before driving out to Sandpoint for the Diedrich roasting class on feb. 8-9. I will be in Seattle on the 6th, 7th and 10th and am very interested in visiting some roasters in that area. I have never been to the west coast... Does anyone here roast and want to show me around their shop? Cupping with or visiting someone working on a Diedrich would be a bonus. Any contacts or help will be appreciated. Let"s Talk About Bean Selectiontag:www.baristaexchange.com,2009-12-18:1688216:Topic:7243132009-12-18T14:58:06.639ZDavid Stellwagenhttps://www.baristaexchange.com/profile/DavidStellwagen
As a roaster we are ever vigilant about the green coffee we buy. We cup and cup and cup some more. Our hotel and restaurant customers demand it; As do our mom &pops and our Specialty shops as well.<br />
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How do you dicern good coffee from the rest?<br />
<br />
When I was proctoring as a roaster it alwas seemed to come down to what tasted good.<br />
Neither Origin, Title, or Embellishments really seemed to matter. I learned to cup realatively blind and focus was always on the cupping parameters of Flavor, Body,…
As a roaster we are ever vigilant about the green coffee we buy. We cup and cup and cup some more. Our hotel and restaurant customers demand it; As do our mom &pops and our Specialty shops as well.<br />
<br />
How do you dicern good coffee from the rest?<br />
<br />
When I was proctoring as a roaster it alwas seemed to come down to what tasted good.<br />
Neither Origin, Title, or Embellishments really seemed to matter. I learned to cup realatively blind and focus was always on the cupping parameters of Flavor, Body, Acidity, and nose (aroma).If the coffee was good we'd buy some bags. Consistency is everything because people find a coffee they like and tend to stock with it.<br />
<br />
I welcome your ideas.<br />
<br />
"Brew Unto Others"<br />
<br />
Best,<br />
<br />
David<br />
<br />
As Always, In Loving Memory Of Juan Valdez How long should one wait to cup after roasting?tag:www.baristaexchange.com,2009-09-02:1688216:Topic:6091522009-09-02T15:03:07.334ZAndyhttps://www.baristaexchange.com/profile/Andy
How long should one wait to cup after roasting? Is there any school of thought about this? The beans are going to off-gas quite a bit and this will change the flavor through the following days/hours. Are there flavors that we should seek in a just roasted bean? From a serving side, most customers will not get the coffee the same day should we cup later to determine qualities of the coffee that the customer will taste? Or do most cup the same batch multiple times?
How long should one wait to cup after roasting? Is there any school of thought about this? The beans are going to off-gas quite a bit and this will change the flavor through the following days/hours. Are there flavors that we should seek in a just roasted bean? From a serving side, most customers will not get the coffee the same day should we cup later to determine qualities of the coffee that the customer will taste? Or do most cup the same batch multiple times? Send Ben to World Cup Tasters Championship in Cologne, Germany!tag:www.baristaexchange.com,2009-05-13:1688216:Topic:4640812009-05-13T17:25:33.316ZSarah Dooleyhttps://www.baristaexchange.com/profile/SarahDooley
Calling all BARISTAS! Ben Kaminsky was a last minute entry in the US Cup Tasters Championship in Atlanta last month. In a tight, multiple heat elimination process Ben was narrowed down to three finalists Andy (with the unique slurp technique), Geoff Watts (Intelligensia, green buyer) and Ben Kaminsky (Boy Wonder). In this fast paced competition we as cuppers were put to the ultimate test in an 8 Group Triangulation. Triangulation is set up to test the accuracy of your senses with the added…
Calling all BARISTAS! Ben Kaminsky was a last minute entry in the US Cup Tasters Championship in Atlanta last month. In a tight, multiple heat elimination process Ben was narrowed down to three finalists Andy (with the unique slurp technique), Geoff Watts (Intelligensia, green buyer) and Ben Kaminsky (Boy Wonder). In this fast paced competition we as cuppers were put to the ultimate test in an 8 Group Triangulation. Triangulation is set up to test the accuracy of your senses with the added element of speed. Tasters are given three cups, triangles. Within the three two are identical, one is different. Fun Stuff! Three-person qualifying heats, scoring kept in real time with scores displayed immediately for spectators and competitors to view. The competitor with the most correct answers and the best time move on to elimination rounds.<br />
...Ben WON! Unexpectedly and now needs help funding a trip to Germany for the WCTC. Here's how you can help.<br />
<br />
If you are local: I am hosting a SEND BEN, Barista Car Wash in Seattle at a local cafe Saturday, May 23 from 1-4PM:<br />
Moka's<br />
329 Fairview Avenue North, Seattle (Space Needle Exit)<br />
<br />
Bring your car, your bike or your bus pass, in a ziploc...whatever you got we can make it cleaner! Make a donation in any amount.<br />
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If you are not local but want to be a sponsor we are excepting donations for Ben. $20, $50, $100 or anything in-between. Send donations to or call in:<br />
<br />
Visions Espresso Service<br />
2737 1st Avenue South<br />
Seattle WA, 98134<br />
(206)623-6709<br />
<br />
It would be really fun to come together and get Ben over their to represent! He roughly needs $3G's and I think we can all do it.<br />
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Do It for Your Country!<br />
<br />
If you have any questions call me at Visions 206-623-6709 Sensory Skills Cupping & Latte Art Classes March 5thtag:www.baristaexchange.com,2009-02-16:1688216:Topic:3379422009-02-16T21:06:34.056ZMatt Millettohttps://www.baristaexchange.com/profile/mattmilletto
Just a reminder for those who are attending the USBC and may want to add a little education to the week. We are offering two different classes for the working/competition oriented barista or retailer, on Thursday March 5th 2009.<br />
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Class size is limited to the first 15 registered attendees for each session. As of now, there is space in both morning and afternoon time slots for each class.<br />
<br />
The fee to attend each class is $150, or $250 for both. Current SCAA Barista Guild members receive an…
Just a reminder for those who are attending the USBC and may want to add a little education to the week. We are offering two different classes for the working/competition oriented barista or retailer, on Thursday March 5th 2009.<br />
<br />
Class size is limited to the first 15 registered attendees for each session. As of now, there is space in both morning and afternoon time slots for each class.<br />
<br />
The fee to attend each class is $150, or $250 for both. Current SCAA Barista Guild members receive an additional 10% discount. Click below or for more information and to register.<br />
<br />
<a href="http://coffeeschool.org/barista_competition_training">Click here for more info or registration</a><br />
<br />
<b>CLASS ONE: Three-hour intensive Latte Art Workshop</b><br />
<br />
In this three-hour intensive Latte Art Workshop, led by Matt Milletto, Director of Training at the <a href="http://coffeeschool.org">American Barista & Coffee School</a>, and other ABC's lead instructors, students will learn the fundamentals and foundation behind pouring great latte art. Students will be taught to pour consistent latte art on every drink. Workshop will cover a wide range of pour types from the basic rosetta to multi-art pours.<br />
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All skill levels are welcome.<br />
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ABC’s Director Matt Milletto is a member of the SCAA Training Committee, featured coffee expert in numerous publications and frequent speaker at coffee industry conferences. In 2006, Mr. Milletto’s latte art techniques were featured in Bellissimo Coffee InfoGroup’s award-winning Advanced Barista Training: Extreme Pours training video.<br />
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<b>CLASS TWO: Three-hour Sensory Skills Workshop</b><br />
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This three-hour intensive workshop will be led by Andrew Hetzel, licensed Q-Grader and Director of Hawaii-based consultancy, <a href="http://cafemakers.com">Cafemakers</a>. In this workshop, attendees of all skill levels will participate in exercises that improve taste and aroma identification proficiency.<br />
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Workshop attendees will practice the SCAA sensory skills exam with guidance and training, as well as perform olfactory and coffee cupping triangulation exercises comparable to those required for Q-Grader licensing or barista competition judging certification. This program is open to coffee professionals preparing for industry accreditation or anyone seeking to sharpen sensory acuity.<br />
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Andrew Hetzel is the found of Cafemakers, a coffee industry business consultancy based on the Big Island of Hawaii that provides management, brand and process consulting services for coffee retailers, roasters and producers worldwide. In 2007, Mr. Hetzel was named one of the top young business leaders in Hawaii by Pacific Business News and in 2008, became the state’s first licensed Q-grader for the Coffee Quality Institute. Plan a Cuppingtag:www.baristaexchange.com,2009-02-05:1688216:Topic:3246482009-02-05T21:36:41.998ZTyler Phillipihttps://www.baristaexchange.com/profile/TylerPhillipi
I am planning a cupping. Does anybody have suggestions/insight into how this is done?
I am planning a cupping. Does anybody have suggestions/insight into how this is done? Ethiopia Yergacheffe Beloya Micro-Lot #3...tag:www.baristaexchange.com,2008-09-27:1688216:Topic:1613212008-09-27T03:42:07.938ZAlex Negranzahttps://www.baristaexchange.com/profile/AlexNegranza
Trabant will be cupping it along with some other great coffees this Sunday at our Pioneer Square Location. See Events for other coffee listings. We all know this is a phenomenal cup, I'm glad that we finally ordered some...<br />
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COME TRY IT OUT!<br />
<br />
=-D
Trabant will be cupping it along with some other great coffees this Sunday at our Pioneer Square Location. See Events for other coffee listings. We all know this is a phenomenal cup, I'm glad that we finally ordered some...<br />
<br />
COME TRY IT OUT!<br />
<br />
=-D