All Discussions Tagged 'cupping' - Barista Exchange2024-03-28T20:40:10Zhttps://www.baristaexchange.com/forum/topic/listForTag?tag=cupping&feed=yes&xn_auth=noSan Franciscan SF-1 For Sale - April 1st 2019tag:www.baristaexchange.com,2019-04-01:1688216:Topic:16582232019-04-01T23:14:39.901ZJPFhttps://www.baristaexchange.com/profile/JPF
<p>For Sale as of 4-1-2019:</p>
<p><strong>San Franciscan SF-1</strong></p>
<p>[1lb professional sample roaster] </p>
<p>Very good condition & just recently refurbished (clean inside and out, new burners, igniter, thermocouple). It runs and roasts perfectly and makes excellent sample roasts. Is presently set up for natural gas.</p>
<p><strong>$8,900</strong></p>
<p></p>
<p>We are located in the California Bay Area (peninsula) and heavily prefer a local buyer, in person only, with cash in…</p>
<p>For Sale as of 4-1-2019:</p>
<p><strong>San Franciscan SF-1</strong></p>
<p>[1lb professional sample roaster] </p>
<p>Very good condition & just recently refurbished (clean inside and out, new burners, igniter, thermocouple). It runs and roasts perfectly and makes excellent sample roasts. Is presently set up for natural gas.</p>
<p><strong>$8,900</strong></p>
<p></p>
<p>We are located in the California Bay Area (peninsula) and heavily prefer a local buyer, in person only, with cash in hand.</p>
<p>Please feel free to contact us jay@motovg.com with questions. We are selling on a first-come-first served basis to serious buyers only please.</p>
<p></p>
<p>Thanks,</p>
<p></p>
<p>Jay</p> Favorite/most memorable coffeestag:www.baristaexchange.com,2015-12-09:1688216:Topic:15736342015-12-09T19:50:15.067ZJen Hurdhttps://www.baristaexchange.com/profile/JenHurd765
<p>We've all had the moment when we taste a coffee and something just clicks. It's the sip that takes coffee from just tasting like "coffee" to something more. I distinctly remember when I had this experience: in the cupping room at the roasting company I worked for, and I tasted some Ethiopia Amaro Gayo. "I get it! Lemons and blueberries!" and life was forever different. What are some of your memorable coffee moments?</p>
<p>We've all had the moment when we taste a coffee and something just clicks. It's the sip that takes coffee from just tasting like "coffee" to something more. I distinctly remember when I had this experience: in the cupping room at the roasting company I worked for, and I tasted some Ethiopia Amaro Gayo. "I get it! Lemons and blueberries!" and life was forever different. What are some of your memorable coffee moments?</p> How does the soil affect our coffee?tag:www.baristaexchange.com,2012-10-17:1688216:Topic:14205232012-10-17T10:04:53.011ZPeter P. Simonsenhttps://www.baristaexchange.com/profile/PeterPSimonsen
<p><span style="font-family: arial, helvetica, sans-serif;"><strong> </strong><span class="font-size-5">I</span> have been in charge of the cupping at my coffeshop for a few weeks now, and in that time Ive become more aware of the different tastes in the beans I cup.</span></p>
<p><span style="font-family: arial, helvetica, sans-serif;"> Ive been wondering how the soil where the coffe comes from affects the taste in the final product, and Im trying to find more information on…</span></p>
<p><span style="font-family: arial, helvetica, sans-serif;"><strong> </strong><span class="font-size-5">I</span> have been in charge of the cupping at my coffeshop for a few weeks now, and in that time Ive become more aware of the different tastes in the beans I cup.</span></p>
<p><span style="font-family: arial, helvetica, sans-serif;"> Ive been wondering how the soil where the coffe comes from affects the taste in the final product, and Im trying to find more information on it.</span></p>
<p></p>
<p><span style="font-family: arial, helvetica, sans-serif;"> Is there anyone out there that sits on information? please share! It would be much appreciated!</span></p> Watertag:www.baristaexchange.com,2012-04-12:1688216:Topic:13729022012-04-12T05:46:37.198ZJohn Sockshttps://www.baristaexchange.com/profile/JohnSocks
<p>Hi all,</p>
<p>Coffee is about 98% water. I am curious if anyone has any best practice water filtration suggestions for the home.</p>
<p></p>
<p>I am used to working in Cafés equipped with huge reverse osmosis systems, but now I am doing my cuppings at home and I want to afford myself the same quality. I would love to install a reverse osmosis in my home, but from what I understand there is a huge amount of waste water created in the process, and I don't believe my house mates would…</p>
<p>Hi all,</p>
<p>Coffee is about 98% water. I am curious if anyone has any best practice water filtration suggestions for the home.</p>
<p></p>
<p>I am used to working in Cafés equipped with huge reverse osmosis systems, but now I am doing my cuppings at home and I want to afford myself the same quality. I would love to install a reverse osmosis in my home, but from what I understand there is a huge amount of waste water created in the process, and I don't believe my house mates would appreciate the added utility and subsequent waste. Is there any way to filter water yet allow it to retain mineral content other than reverse osmosis? Any one favor a specific brand or model purification system?</p>
<p></p>
<p>Cheers.</p>
<p></p> Call for photographs!tag:www.baristaexchange.com,2011-03-23:1688216:Topic:10643512011-03-23T14:00:23.167ZEllie Matuszakhttps://www.baristaexchange.com/profile/EllieMatuszak
<p>Hi all!</p>
<p> </p>
<p>The SCAA Pro Dev Committee members and SMEs are putting the finishing touches on the presentations for classes to be delivered at the 2011 SCAA Expo in Houston. I would like to liven them up with some more recent photography. Does anyone out there have photos to share? Anyone who submits photographs will be credited "courtesy of" and the photographer will also be credited if it's a different person. We could really use pictures of people roasting, cupping, brewing, or…</p>
<p>Hi all!</p>
<p> </p>
<p>The SCAA Pro Dev Committee members and SMEs are putting the finishing touches on the presentations for classes to be delivered at the 2011 SCAA Expo in Houston. I would like to liven them up with some more recent photography. Does anyone out there have photos to share? Anyone who submits photographs will be credited "courtesy of" and the photographer will also be credited if it's a different person. We could really use pictures of people roasting, cupping, brewing, or interacting with customers. For many of our slides it is just nice to have photography along with "Course Objectives" and "Housekeeping" and slides like that- so they could be of virtually anything roaster/barista/coffee/customer/workplace related.<br/><br/>Please email to elliem at scaa dot org, or if they are large files, just email me and I'll give you access to a DropBox folder where they can be placed. Thanks so much!!</p>
<p>-Ellie</p> Devleloping one's palatetag:www.baristaexchange.com,2010-07-20:1688216:Topic:8872602010-07-20T11:40:57.999ZTy Paluskahttps://www.baristaexchange.com/profile/TyPaluska
Hello everyone!<br></br><br></br>Just wanted to know if anyone had any advice on how to further develop one's palate. We've been doing public cuppings at our shop recently and it's a lot of fun and a great way to practice recognizing characteristics of our coffee. I'm just wanting to move beyond an elementary understanding of taste (i.e. dark vs light, acidic vs flat, heavy vs light mouthfeel) and really move toward pulling out specific flavors when I taste things. This would not only benefit my own…
Hello everyone!<br/><br/>Just wanted to know if anyone had any advice on how to further develop one's palate. We've been doing public cuppings at our shop recently and it's a lot of fun and a great way to practice recognizing characteristics of our coffee. I'm just wanting to move beyond an elementary understanding of taste (i.e. dark vs light, acidic vs flat, heavy vs light mouthfeel) and really move toward pulling out specific flavors when I taste things. This would not only benefit my own tasting but help in describing coffees to customers.<br/><br/>anyone have any suggestion in furthering this? <br/><br/>thanks!<br/> Weekly cuppings. Too much?tag:www.baristaexchange.com,2010-02-25:1688216:Topic:7869162010-02-25T19:45:37.094ZPaul Boyerhttps://www.baristaexchange.com/profile/PaulBoyer
My employers and I are kicking around the idea of doing a weekly cupping Thursday nights at our coffee shop. We might even rotate through a broader range of activities all offered in that same time slot (french press tasting, pairing coffee and tea with various foods, training in espresso extraction and milk texturizing, etc). <br></br><br></br>What we want to accomplish is three fold:<br></br><br></br>1. Build community and add value to our customer experience<br></br><br></br>2. Educate our customers about our…
My employers and I are kicking around the idea of doing a weekly cupping Thursday nights at our coffee shop. We might even rotate through a broader range of activities all offered in that same time slot (french press tasting, pairing coffee and tea with various foods, training in espresso extraction and milk texturizing, etc). <br/><br/>What we want to accomplish is three fold:<br/><br/>1. Build community and add value to our customer experience<br/><br/>2. Educate our customers about our products (retail beans, teas, etc)<br/><br/>3. Bring in more business in the evenings<br/><br/>Obviously, this requires an investment of time and money on our part. Any advice to help make sure these weekly events are profitable? Is a weekly event of this nature too frequent? Would you offer these experience gratis (kind of a loss leader model) or have a small up front charge to cover the price of products? <br/> New Cupping & Espresso Eval formstag:www.baristaexchange.com,2009-12-10:1688216:Topic:7176182009-12-10T23:21:11.674ZJames Liuhttps://www.baristaexchange.com/profile/JamesLiu
<a href="http://jamesliu.coffeespoons.org/wp-content/uploads/2009/12/cuppingform.pdf">http://jamesliu.coffeespoons.org/wp-content/uploads/2009/12/cuppingform.pdf</a><br />
<br />
and<br />
<br />
<a href="http://jamesliu.coffeespoons.org/wp-content/uploads/2009/12/espressoevalform.pdf">http://jamesliu.coffeespoons.org/wp-content/uploads/2009/12/espressoevalform.pdf</a><br />
<br />
What do you guys think? Useful? You count the pluses and minuses and then add that to your par number in the final score field. And there's plenty of…
<a href="http://jamesliu.coffeespoons.org/wp-content/uploads/2009/12/cuppingform.pdf">http://jamesliu.coffeespoons.org/wp-content/uploads/2009/12/cuppingform.pdf</a><br />
<br />
and<br />
<br />
<a href="http://jamesliu.coffeespoons.org/wp-content/uploads/2009/12/espressoevalform.pdf">http://jamesliu.coffeespoons.org/wp-content/uploads/2009/12/espressoevalform.pdf</a><br />
<br />
What do you guys think? Useful? You count the pluses and minuses and then add that to your par number in the final score field. And there's plenty of space to write notes, &c.<br />
<br />
In my latest experience, the espresso form comes out with scores that are a bit high, but that's not too hard to fix. Coffee tasting at Rohs Street Cafe- Cincinnati, OHtag:www.baristaexchange.com,2009-11-13:1688216:Topic:6874232009-11-13T06:58:59.513ZLogan Demmyhttps://www.baristaexchange.com/profile/LoganDemmy
So for all of you unfamiliar with Rohs Street Cafe (prolly most of you), we are a small fair trade coffee shop on the corner of the UC campus.<br />
<br />
Next Wednesday we will be showcasing our roasters direct trade coffee. Be lucky enough to try a truly special coffee in the third year of strong development on a couple of different brew methods possibly dialed in on our clover.<br />
<br />
Check out the facebook page and make it out if you can!…
So for all of you unfamiliar with Rohs Street Cafe (prolly most of you), we are a small fair trade coffee shop on the corner of the UC campus.<br />
<br />
Next Wednesday we will be showcasing our roasters direct trade coffee. Be lucky enough to try a truly special coffee in the third year of strong development on a couple of different brew methods possibly dialed in on our clover.<br />
<br />
Check out the facebook page and make it out if you can!<br />
<br />
<a href="http://www.facebook.com/#/event.php?eid=172497727195&ref=mf">http://www.facebook.com/#/event.php?eid=172497727195&ref=mf</a>" target="_blank"> any throwdowns in seattle?tag:www.baristaexchange.com,2009-10-31:1688216:Topic:6737132009-10-31T16:12:55.489ZMichael Anthony Lopezhttps://www.baristaexchange.com/profile/MichaelAnthonyLopez
Hey I have a friend visiting Seattle for 2 weeks. Anybody know of any throwdowns or cuppings open to the public she can come join?
Hey I have a friend visiting Seattle for 2 weeks. Anybody know of any throwdowns or cuppings open to the public she can come join?