Latest Posts

  1. POSTPONED - Online Event - Sensory Series 101 - March 18th

    POSTPONED - Online Event - Sensory Series 101 - March 18th

    Join us online and compare coffee flavors to familiar foods and drinks

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  2. Roasting Fundamentals: Getting Started with Decaf Coffee

    Roasting Fundamentals: Getting Started with Decaf Coffee

    Tricky to roast but better tasting than ever.

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  3. Roast Level Chart: Download our Card

    Roast Level Chart: Download our Card

    Check your next order for this informative postcard or download it here.

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  4. Ethiopia Organic Dry Process Two Ways: Regular vs. Decaf

    Ethiopia Organic Dry Process Two Ways: Regular vs. Decaf

    An amazing dry process Ethiopia now available as both regular and decaf.

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  5. Quakers and Taste - 2020 Sensory Summit

    Quakers and Taste - 2020 Sensory Summit

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  6. Sweet Maria's Staff Picks: Featuring Ryan

    Sweet Maria's Staff Picks: Featuring Ryan

    ...because we have our favorites too.

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  7. Limited Edition Holiday Blend Returns

    Limited Edition Holiday Blend Returns

    Check out our brew assessment of our limited edition Polar Expresso Holiday Blend. Made up of all washed African coffees, how could you go wrong?

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  8. Ethiopiques Returns

    Ethiopiques Returns

    Along with the slew of incoming fresh Ethiopian coffee comes the return of our always popular Ethiopiques blend.

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  9. Ethiopias, Cold Brewed with a Bruer.

    Ethiopias, Cold Brewed with a Bruer.

    Cold brew coffee can have more tastes than just caramel and chocolate.

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  10. Burundi + Rwanda Coffee Tasting

    Burundi + Rwanda Coffee Tasting

    Another great event at our warehouse on 9/27

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  11. Video: Coffee Leaf Tea - ቁጢ , Kuti, Keti, Koti

    Video: Coffee Leaf Tea - ቁጢ , Kuti, Keti, Koti

    Brewing coffee leaf tea

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  12. All About Coffee Brewing

    All About Coffee Brewing

    Sign up for our coffee brewing crash course

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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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