Cupping: A simple, standardized, immersion method of brewing used primarily for evaluating coffee samples. Also: A ritual of tasting, sharing, and learning.
Every morning we gather around our cupping table. We use this time for quality control, for experimentation, and for exploration.
Stages of a Cupping:
Evaluate The Dry Fragrance
Pick up a cup, agitate the grounds a little by turning the cup back and forth between your hands, and smell it.
Evaluate The Wet Aroma
You can evaluate the wet aroma in two primary ways: the first is simple, smell the coffees as they are brewing, the second, called breaking the crust, is a little more complicated. As the coffee brews a thick crust of trapped gases and grounds forms over the top. When this crust is disturbed the coffees aroma is released. Get your nose down close to the cup and use a cupping spoon to push the grounds to the side.
Evaluate the Flavor
Place some of the brewed coffee into the cupping spoon. Slurp the contents of the spoon. This spreads the coffee over your entire palate. We taste for defects and evaluate the coffee for flavor, body, acidity, sweetness and balance.
You can join us and see for yourself. Our public cupping is held every Wednesday at 11 AM at the Roastery and it's free.
