Coffee Crazy

A caffeinated weekend involved cupping 20 coffee samples.

Cupping coffee for quality (aroma, body, sweetness, acidity, mouthfeel, aftertaste and flavour) involves a lightly roasted sample, 12g weighed and ground into a small bowl or glass, steeped in hot water for 4 minutes and slurped from a soup spoon (trying to leave the grounds in the cup).

The best of the bunch? One Kenyan, one Brazil and a Sumatra. Coming soon to a coffee roaster near you!

Cupping bowl

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: