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150 grams to cups hot water8/14/2023 If you did this with friends, make sure to compare your cupping notes before you officially look up what each coffee is and what professional tasters have deemed its official “flavor profile.” Take notes, take notes, take notes! Debriefing from Your Cupping! Take some time to pay attention to the flavor, body, etc. Keep it in your mouth for a moment, moving it around, and then swallow or spit it out. Then sip the coffee so it hits both the roof of your mouth and your tongue on the way to the back of your mouth. Acidity (does it add liveliness or taste sour?).Depth/Complexity (the various flavors themselves).Evaluate the wet aroma (twice – initially, and after breaking the “crust”).Here’s a quick list of the things you’re going to do: But then there are those subtle, difficult-to-notice flavors that are there, hiding in the background.ĭuring the cupping, you’re going to take time smelling and tasting the coffee in several different ways. When cupping coffee with others, there are often some obvious flavor notes that will stand out to most (if not all!) of the people there. Coffee Tasting Techniques & Terminology (and Some Coffee Tasting Notes) If you want to go all-out for an ideal cupping experience, consider getting something like Third Wave Water to make sure the minerals are perfectly balanced or check out our guide to picking water for coffee. Not distilled, though, or it’ll tamper with your extraction. At that point, the grinder is lined with fresh coffee bean leftovers, and you’re good to go! Use Good WaterĪnother must is to use good water with your coffee. So, how do you avoid this? By priming the grinder!Īll you need to do is throw a small batch of the same beans you’re about to grind into the grinder first, grind them up, and then set them aside. Even a miniscule amount of a foreign flavor can affect things. This is not the case when cupping coffee, though. Now, with most coffee brewing you don’t have to worry about a few residual grounds sneaking into the current brew. Every time you use your grinder, residual coffee grounds get left in the chamber.
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