Feb
Coffee Cup
The Coffee Cupping – Technique to evaluate the flavor of a coffee
Generally, the Cupping is used to evaluate a coffee for defects or to create some coffee blends. The important aim is to know the difference between the coffee growing regions which is important to cup coffees for improving their flavors. The coffee cupping is followed by all the brands and the blue mountain follows the technique mostly.
Coffee Preparation:
In a coffee cupping session, a table is usually set up with 6 to 10 cups of coffee. They are placed in a triangular manner. Now place a sample of the roasted coffee and the green coffee in the decorated table. In the center of the table, place a cup of room temperature water and an empty cup containing the cupping spoons. Now, cover both the green and roasted sample until the cupping session is over. Then the coffee aroma, fragrance and the flavor profile are documented for future use. After the speculated time, the coffee samples could be uncovered and additional comments can be written based on the appearance. This method helps to reduce the common "eye cupping" techniques
Coffee Fragrance and Aroma Analysis:
The first step is to smell the coffee grounds when the filtered water is boiling and write down the correct observations. The smell of the grounds is referred as the fragrance. Then add some hot water to each cup for the boiling purpose. At this time, you should also add hot water to the cup containing the spoons so that the spoons stay at the same temperature same as the cups containing the coffee.
Then smell each cup without disturbing and write down the initial observations of the coffee aroma.
After a few minutes, break the crust of the coffee using one of the preheated spoons. This is the potential aroma in the cupping technique, to evaluate the coffee aroma and its observation. As you break the crust, stir the cup a little to make sure that all of the coffee is covered in water.
Then Rinse the spoon in the hot water and move to the next sample. After evaluating the aroma of all of the samples, now scoop out the grounds that continue to float. Due to the high density , most of the grounds will sink easily.
Coffee Flavor Analysis:
After cooling the coffee, take some coffee into the spoon and slurp the coffee strongly to aspirate it over the entire tongue. Then aspirate strongly, because you are trying to cover the entire tongue. The Aspirating process cause the tiny droplets of coffee to be distributed into the throat and into the nasal passage. Most of the flavor observed is due to the aromatic compounds present in the coffee.
Then write down your observations of coffee after each coffee taste test, which includes the taste, acidity, nature etc.. Thus continue the same process with different cups to observe the taste, nature etc..Therefore, it is important to taste a coffee in both warm and room temperature. The best coffees will have the positive characteristics at both the ranges of temperature.
The key to cupping coffee is to practice and analyze. Thus Cupping coffee includes more fun and interesting. The secret of becoming a good coffee cupper is so simple, trust yourself by practicing regularly and be humble enough to learn from others.
About the Author
Jamaica Blue Mountain Coffee is the registered trade description for the coffee grown in the deep rural Blue Mountains of Jamaica. This coffee is noted all over the world for its distinctive aroma, mild flavor and lack of bitterness. Jamaica Blue Mountain Coffee is widely revered as the world's best coffee.
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