We returned to Sana'a to do some coffee cupper training, and to have a nighttime stroll around the old city.
We had the opportunity to cup some phenomenal coffees last week while I was visiting Oakland.
I'm roasting up a bunch of samples to take with me to Portland tomorrow. It will be some random coffees, but a fun cupping for sure.
Tom from Sweet Maria's cups green coffee. Yes, green, unroasted coffee.
Sweet Maria's hosted an event at our office/warehouse in Oakland, CA where we invited some local roasters and cuppers to cup each others' coffee, our coffee and, um....green coffee.
Hey Folks, here's a follow up video from the last cupping video.
So, to follow up on my last post, I made some videos of me cupping samples from the big box I got this week from HQ.
Just got a big old box of samples from home base to start playing round with in the lab.
I just had to train myself on exactly
what "fine lees" smells like.
So this coffee taster competition (SCAA US Cup Taster's Championship!) seemed ridiculous and I dismissed it out of hand
This is a way-back archive travelogue of a cupping trip to Costa Rica in 2007!
I thought I had a good idea of what a fermented taint was but with discussions here and there...
I went to the 2006 Guatemala Cup of Excellence, and instead of flying I just shared a minivan with the Stumptowners. This is an extra boring set of photos...
I slacked off after my quadruple header of Central Cup of Excellences, but here's a bunch of boring photos on a coffee competition. ;-<
An extended trip, the last of coffee comeptitions i judged, consecutively, a lot of time away from home.
To define and understand the benefit of sensory evaluation, the scientific discipline which looks at how we evoke, measure and interpret the characteristics of food and materials as they are perceived by our senses.
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