bjornm Senior Member Joined: 18 Feb 2012 Posts: 8 Location: New York Expertise: I love coffee
Espresso: Qiuckmill Anita Grinder: OE Pharos
Posted Thu May 3, 2012, 10:31am Subject: Cupping coffee - what to expect from different regions, varieties, methods
I would like to get more into cupping coffee and would appreciate some help starting out. I guess I could just try to taste what the coffees taste like, but I usually find some direction helpful. It is usually easier to find a taste you are looking for that to spot it yourself.
Specifically, what should be expected if I compare coffees from South America vs. Africa vs. Asia. (Or if that is too general Colombia, Brazil, Kenya, Ethiopia, Sumatra).
Which are the big varieties of coffee and what do they taske like, or, what should I taste for when I try them.
What would I expect to taste if a coffee is washed or not washed?
BrianFoster Senior Member Joined: 1 Apr 2012 Posts: 17 Location: Anoka, MN Expertise: Professional
Espresso: Dalla Corte Evolution,... Grinder: Maestro, Virtuoso Vac Pot: Yama Drip: V60s, Woodneck, Chemex,... Roaster: Primo PRI20
Posted Thu May 3, 2012, 4:54pm Subject: Re: Cupping coffee - what to expect from different regions, varieties, methods
The first time I cupped with other people, I did what you're doing, I tried to figure out what to expect before I tasted it. It didn't work so well.
There are so many things that go into a particular coffee's taste and aroma, and reading someone else's cupping notes won't help you. A clean Yircacheffe might taste like cherry limeade at one roast, but at another it can taste like chocolate. I've had Kenyas that blow my mind with orange and honey, and some that taste like crap.
The best thing you can do is cup lots of coffees, and pick up the Coffee Cuppers Handbook and a flavor wheel. Cupping with other people helps, too. Your flavor vocabulary will improve if you train and trust your tastebuds.
epengr Senior Member Joined: 1 Apr 2012 Posts: 46 Location: Saskatoon Expertise: Just starting
Espresso: NS Oscar Grinder: Baratza Vario
Posted Thu May 3, 2012, 6:44pm Subject: Re: Cupping coffee - what to expect from different regions, varieties, methods
Being relatively new to the world of good coffee, I recently tried a little cupping myself. I went to the only local roaster and purchased (from a rather uniformed clerk) three different coffees from three different continents. There were somewhat limited choices from some areas.
What I found was the the roast seem to completely overwhelm any subtleties. The ranges from medium to dark to what seemed to be really dark to us.
I'm sure my palette is completely unrefined and someone more experienced may be able to "look past" the roast (maybe), but how do you typically handle this starting out? Do you aim for siular roasts or are there other approaches?
How do you typically brew for cupping? I just did press since it seemed the easiest way to keep it the brewing consistent.
There may not actually be a question above - just my newbie ramblings - but ay thoughts are welcome.
I'm sure there's a lot of read out there I could do to figure this out myself...
Posted Thu May 3, 2012, 8:02pm Subject: Re: Cupping coffee - what to expect from different regions, varieties, methods
BrianFoster Said:
The first time I cupped with other people, I did what you're doing, I tried to figure out what to expect before I tasted it. It didn't work so well.
There are so many things that go into a particular coffee's taste and aroma, and reading someone else's cupping notes won't help you. A clean Yircacheffe might taste like cherry limeade at one roast, but at another it can taste like chocolate. I've had Kenyas that blow my mind with orange and honey, and some that taste like crap.
Never had a yirge that tasted like cherry limeade, but had one that tasted like crap. What variety of crap did your Kenya taste like? Rural crap? Urban crap? Maybe a good aged suburban crap? We more refined cuppers need to know.
Len
"Coffee leads men to trifle away their time, scald their chops, and spend their money, all for a little base, black, thick, nasty, bitter, stinking nauseous puddle water." ~The Women's Petition Against Coffee, 1674
IMAWriter Senior Member Joined: 4 Jul 2002 Posts: 5,477 Location: Brentwood, TN Expertise: I live coffee
Espresso: Nothing at the moment Grinder: Vario-W,Preciso-Esatto/KyM... Vac Pot: Adcraft SS, Yama 8 cup Drip: Brazen.Chemex, Hario, Clever... Roaster: Behmor 1600, CO/UFO combo
Posted Thu May 3, 2012, 10:38pm Subject: Re: Cupping coffee - what to expect from different regions, varieties, methods
BrianFoster Said:
The best thing you can do is cup lots of coffees, and pick up the Coffee Cuppers Handbook and a flavor wheel. Cupping with other people helps, too. Your flavor vocabulary will improve if you train and trust your tastebuds.
BrianFoster Senior Member Joined: 1 Apr 2012 Posts: 17 Location: Anoka, MN Expertise: Professional
Espresso: Dalla Corte Evolution,... Grinder: Maestro, Virtuoso Vac Pot: Yama Drip: V60s, Woodneck, Chemex,... Roaster: Primo PRI20
Posted Fri May 4, 2012, 4:14pm Subject: Re: Cupping coffee - what to expect from different regions, varieties, methods
CoffeeRoastersClub Said:
Never had a yirge that tasted like cherry limeade, but had one that tasted like crap. What variety of crap did your Kenya taste like? Rural crap? Urban crap? Maybe a good aged suburban crap? We more refined cuppers need to know.
I'll admit it, I've never tasted crap. But they say taste is 90% smell. I don't remember exactly which coffee it was, but it smelled like a dirty diaper.
epengr Said:
I'm sure my palette is completely unrefined and someone more experienced may be able to "look past" the roast (maybe), but how do you typically handle this starting out? Do you aim for siular roasts or are there other approaches?
Depends on why you're cupping. We cup at a very very light roast to find any defects, and then at different levels to determine the ideal roast profile and identify the qualities of the final product. If there is a problem with the green, it will be much more evident at a very light roast. Flavors, acidity, body and sweetness will develop and disappear through the roast.
epengr Said:
How do you typically brew for cupping? I just did press since it seemed the easiest way to keep it the brewing consistent.
With cupping, you're not so much brewing coffee. You are mixing grounds directly with water in your cup, and smelling and slurping to find the coffee's profile. Check out the SCAA Cupping Protocols.
yakster Senior Member Joined: 25 Feb 2009 Posts: 1,006 Location: San Jose, CA Expertise: I live coffee
Espresso: Gaggia Factory / La Peppina... Grinder: Vario / Kyocera Vac Pot: Yama 8 + Pyrex Lox-in Rod Drip: Brazen / Kalita / Chemex /... Roaster: Behmor
Posted Fri May 4, 2012, 4:44pm Subject: Re: Cupping coffee - what to expect from different regions, varieties, methods
BrianFoster Said:
The first time I cupped with other people, I did what you're doing, I tried to figure out what to expect before I tasted it. It didn't work so well.
There are so many things that go into a particular coffee's taste and aroma, and reading someone else's cupping notes won't help you. A clean Yircacheffe might taste like cherry limeade at one roast, but at another it can taste like chocolate. I've had Kenyas that blow my mind with orange and honey, and some that taste like crap.
The best thing you can do is cup lots of coffees, and pick up the Coffee Cuppers Handbook and a flavor wheel. Cupping with other people helps, too. Your flavor vocabulary will improve if you train and trust your tastebuds.
Good advice. I recently picked up the Coffee Cuppers Handbook and I'm impressed with the depth of knowledge about the science of aroma, taste, and mouthfeel involved and I would recommend this to someone serious about getting into cupping coffee. If your not an SCAA member, Sweet Maria's sells this as well as the flavor wheel.
You might want to check around to see if any of the roasters/cafes near you offer coffee tasting/cupping events or get together with friends to cup and compare notes but be careful not to discuss what your finding in the cup until everyone has had a chance as taste is very suggestible and you may end up just agreeing with what someone else says rather than develop your own vocabulary for what your tasting.
Failing that, you could try to arrange with virtual friends to cup the same coffee and compare notes online.
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