It’s likely that “Coffee and wine and all things wonderful!” is a rallying cry for certain individuals, but what is it about each beverage that makes it exceptional, perhaps worthy of the presidency? Join us as we go back to our coffee brewing principles so that you, oh-humble-cup-of-joe-user, may pour your morning coffee with a bit more pomp and ceremony! Join us as we investigate what it is about a particular bean that sets it apart from other beans, and we will let you know the results of our investigation once it is complete.
✅ Best Coffee Cupping Cups
GREAT SHAPE FOR COFFEE CUPPING – Want to do a coffee cupping？These little cups are your must-have choice. They are wide enough and the height is just right. 8.25g coffee -150ml water. Meets the best brewing ratio of the Golden Cup. However, the proportion of coffee powder can be adjusted according to the cup capacity used in the cup test, and the ratio is about 0.25 g or so.
We would like to take a moment to remind everyone who is a part of the craft coffee movement that (a) we come in peace and (b) our goal is to make this especially high-end segment of the market less, um, pretentious. We would like to take this opportunity to thank everyone who is a part of the craft coffee movement. This holds true whether you are a greenhorn in the realm of coffee tasting or a grizzled old pro with years of experience under your belt.
That is not to say that we do not enjoy dabbling in all things nice from time to time; however, what we would like to do instead, and what we would simply like to do, is educate everyone on how to actually and really appreciate a cup of coffee. This is not to say that we do not enjoy dabbling in all things nice from time to time.
What are we able to say? It is the most important thing for us to achieve in this life!
On the other hand, this does mean that we need to take a page from the sommelier’s playbook and educate ourselves a little bit more on aroma and complexity in addition to acidity and texture…
Getting started:
But before we get started, let’s check that you have everything you need, including the following:
- Beans obtained in an ethical manner
- When purchasing green coffee beans, check to see that they have been kept in a separate location from their roasted counterparts (and vice versa!).
- A burr grinder with sufficient caliber
- A French press or the coffee maker of your choice, having first ensured that it is completely free of any lingering residue from previous uses.
- bottled water and the ability to cook food to a temperature of 205 degrees Fahrenheit (or 93-degrees Celsius)
- A taste wheel (for more information, see below) and a cup!
We are of the idea that the art of tasting can be done by anybody, and that one does not need to go to a roaster in order to do so. In addition, one does not need to be ashamed about their failure to distinguish essential “notes” or discern between various varieties of coffee.
Why tasting and cupping?
To put it more simply, it should be fun while also making a positive contribution to one’s education and expanding one’s perspectives at the same time.
The taste of grapes that are grown in France and those that are developed in California are not necessarily going to be the same, just as the flavour of coffee beans produced in various areas of the world and at different heights will be unique. Even while the former will generate Robusta mixes and the latter may make red blends, the concept remains the same: no two plants will be the same from one year to the next, nor should they be. Robusta mixes will be produced by the former, while red blends may be produced by the latter. This is due to the fact that nature can never be predicted.
Characteristics
In order to provide some context for you, dear reader, I’ll tell you that wine enthusiasts look for both subjective and objective characteristics in a bottle of wine. Aroma, finesse, complexity, hardness of assault (?! ), excessive acidity, suppleness, flatness, fatness, concentration, harmony, tannins, finish, staleness, and keeping ability are some of these factors (ranking, vintages, and groups).
Coffee does not provide a substantial challenge to the taster, but they should nevertheless make an effort, just for fun, to recognise key olfactory and gustatory components in the beverage. Coffee does not place a particularly high level of expectation on the palate of the taster. Taking this into consideration, persons who consume coffee should think about the following:
- What is the fragrance of this cup?
- What is the aroma?
- Where are the tastes on my tongue? Is it sour or acidic?
- What does my nose sense that my tongue does not?
- Is there an aftertaste?
- Is the coffee light or heavy?
Coffee Cupping Conclusion
You will be able to recognise “notes” like as caramel, chocolate, earth, paper (yep, we said paper), almonds, and flowers after gaining some experience and getting the hang of tasting different batches of wine (always making sure to cleanse your palate in between sips, of course). Now, of course, we wouldn’t recommend that you go head-to-head against your sophisticated wine-o drinking companions, but maybe a friendly competition around the kitchen table may be the ideal opportunity to show off your newly gained intellect!