cupping by kira

i hosted my first cupping on thursday, march 13th at cafe grumpy, greenpoint. thanks to phil, cheryl, jess and alan for attending and being great participants.

cupping 101

cupping 101
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

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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.