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  1. Coffee Tasting at Sweet Maria's - Nov. 16th

    Coffee Tasting at Sweet Maria's - Nov. 16th

    Sign up for our upcoming tasting event.

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  2. What The He — Is Jasmine?

    What The He — Is Jasmine?

    So, what is the taste and smell of jasmine? Yirgacheffes often have the most clear-cut jasmine notes of any coffee, but...

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  3. Bright Coffee

    Bright Coffee

    Here's a few coffees with exciting, snappy, zingy, citrusy, tart, vibrant notes

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  4. Chocolate, Chocolate, Chocolate, Chocolate...

    Chocolate, Chocolate, Chocolate, Chocolate...

    A few coffees where chocolate notes take the spotlight.

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  5. Sugar Cupping Part 2 -- Rough outline

    Sugar Cupping Part 2 -- Rough outline

    This is a very educational exercise you can easily try at home.

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  6. Sugar Cupping

    Sugar Cupping

    Sometimes tasting something that isn't coffee can help you learn more about what your coffee tastes like.

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  7. Taste and Price: When Values Shift

    Taste and Price: When Values Shift

    I recently caught glimpse of this and found it very thought-provoking.

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  8. Taste and Price: When Values Shift - DUPLICATE

    Taste and Price: When Values Shift - DUPLICATE

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  9. Podcast:More About Coffee Lexicons

    Podcast:More About Coffee Lexicons

    Cupping and talking about the taste lexicon of coffee with Tom and Chris Schooley

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  10. Podcast: Tasting and Coffee Lexicons

    Podcast: Tasting and Coffee Lexicons

    Describing the basic flavors of coffee.

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  11. Tasting: Cupping vs. Filtered Brewing

    Tasting: Cupping vs. Filtered Brewing

    tasting differences in two roasts, and then tasting the differences in the same coffees via different methods

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  12. There's No Accounting for Taste

    There's No Accounting for Taste

    This has been a very challenging week for cupping. Why? I can't taste.

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an odd day of cupping ...

an odd day of cupping ...

coffee. It can be rough to cup mixed tables of coffee in one day, or mixed flights. Having just returned from Kenya, it struck me how efficiently, quickly, almost mechanically they cup coffee there. 223/2 . 323. 233. Body, acidity flavor. The cupper doesn't even write down their own scores. That would slow things down. But they cup Kenyas all day long, day-in-day-out, 650 per week, 2x per sample, plus 600 Tanzanias, plus re-cups, totaling 2,000 or even 3,000 coffees a week! wow. They have 3 sample roasters, 5 barrels each, running for hours each day. But oddly, they don't face my challenge. Today, 1 table of Central America pre-ships from the new crop, 1 table of re-cups of the top Kenyas, a table of Brazils, and then 3 different in-depth single coffee cuppings to write reviews. That involves a lot of "gear-changing" and it can be hard. I admit, the Brazil table was dismal. Everything tasted like dusty herbs, with a few weeds thrown in. I will try again tomorrow with those, maybe it was just the context, or maybe they were truly all bad. As a cupper, I think one of the best skills you can develop is skepticism, and suspended judgment. Sure, first impressions count. But they can be awfully wrong too. That's part of the challenge, and enjoyment as well.

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