I am a big advocate of cupping within a group. Nothing improves cupping and evaluation skills like building on one another’s abilities and palates. Find 2-3 others and get started.
Good beginning point? Roast a bean to three different depth levels. Prepare them with the same methodology. I use a Hario/KONE pourover set-up. 60 grams of coffee to 1 quart of finished coffee. A cupping group of about 8 gents from around Minnesota meets in my home monthly. For our July gathering, I roasted a Bolivian to three clearly different levels: 2.0 minutes after 1st crack, 2.5 minutes after first, and 3.0 minutes after first. Why a Bolivian? Nicely balanced, clean, round, sweet cup without a ton of fruits flying at you. It is ideal for this exercise. Results?
Feedback from those who cupped:
So what are you waiting for? Gather a group and get on the bean! Roast on, Dave |
Learning to Cup and Evaluate
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