facilitaor: ed
objective: to analyze four coffee samples
roll call: jonathan, cheryl, ryan and kira
we were given 4 coffee beans to analyze
we analyzed the fragrances and aroma of the ground coffees
water was added to the ground coffee
more smelling of wet coffee
it's time to break the crust to capture the escaping gases (aromas)
spray and slurp to analyze the brightness, flavor, body and after taste*************************************************************************************
the cupping was concluded with the attendees comparing notes and sharing their descriptions of the four coffee types based on five categories: fragrance/aroma, brightness, flavor, body and aftertaste. finally ed revealed the coffees samples...a tripled picked sumatra, misty valley ethipoian, 80 lot costa rican and an paca mara, el salvador.
the cupping was concluded with the attendees comparing notes and sharing their descriptions of the four coffee types based on five categories: fragrance/aroma, brightness, flavor, body and aftertaste. finally ed revealed the coffees samples...a tripled picked sumatra, misty valley ethipoian, 80 lot costa rican and an paca mara, el salvador.
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