Wednesday, January 18, 2012

cup for lunch

Shane and I embarked on the toughest challenge yet today, we blind cupped seven (7) of our coffees and our tongues are better for it. What we learned; trust your instincts, don't over think it, and keep slurping as the coffee cools. Now, with more time to hone my craft, I plan to dedicate time every day to cupping.

For the uninitiated, cupping is the practice of sampling coffees side by side to evaluate flavor and aroma. In some cases the cupper is trying to identify defects, if any. In our case we cup to determine the ideal roast profile of our coffee. We dose sixteen (16) grams of ground coffee in eight (8) ounce tumblers, add just-off-the-boil water and allow the brew to sit for four (4) minutes. After four (4) minutes we crack the crust that formed stirring the grounds to the bottom of tumbler. A layer of sediment is scooped off and we wait for the coffee to cool. While cooling, put your nose down to the tumbler and take in the aroma, note the differences. Once cooled, you simply dip in a spoon, and slurp as loudly as possible in order to aspirate the coffee evenly and completely across your tongue. If you want, you may swallow, but it's also kosher to spit... and slurp again.
 If you are interested in learning more about the coffee we drink and serve, visit the shop around 11:30 am Monday through Friday and we will be spitting into cups. I think I will call it "cup for lunch". No fees, just curious people need apply. I hope to see you soon.

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