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!