There's No Accounting for Taste

Quality: 
4
Image: 

This has been a very challenging week for cupping. Why? I can't taste.

It all started on December 21st when we were flying to my sisters house in Tucson for Christmas. Ben turned to me on the airplane and sneezed directly into my gaping mouth. (I wonder if you can buy those full face shields the dentists use these days, for protection when your kid is sick. It's just a given he is going to sneeze directly on me at some point).

Taste Testing

Quality: 
3
Image: 

There are a number of flavors that can found in a cup of coffee. Read the coffee reviews on this site and you'll see the mention of various types of nut, fruit, cookie/biscuit, etc. etc. These flavors are the result of the presense of organic acids and compounds and certain chemical and physical changes that happen during growing, harvesting, processing, and roasting.

Oh Nuts

Quality: 
3
Image: 

 One question that we get quite a bit via the forum and otherwise is; What are some coffees with a nutty flavor profile? There are definitely coffees that have more of a nutty taste to them, but it would be very helpful to identify some specific types and/or reasons for this nuttiness.

Stretchin' Out the Roast pt. 2

Quality: 
5

 In part 1 of Stretchin' Out the Roast we looked at the effect of stretching out the time and development between 1st and 2nd crack during the roast. The greatest effect was on the perceived acidity and the type of sweetness in the cup from malt to candy, then fruit and  into bittersweet-cocoa-type sweetness. In this article we look at the effect of stretching out the 1st crack itself and how that changes the sweetness, body, and acidity in the finished roast.

March/April 2012: Electric Coffee Brewers/ Using Taste to Determine Roast Level

Date: 
Fri, 2012-03-02
Quality: 
4
IMG_4051small.jpg

Electric Coffee Brewers

Stretchin' Out the Roast: Part 1

Quality: 
5

This article details one method to determine an ideal roast for a coffee;  in four roast experiments, the time between the end of 1st crack and the beginning of 2nd crack is lengthened, and the roast stopped at the same point each time.  Then by tasting and comparing the results, I arrive at some conclusions about what roast brings out the characteristics of the coffee I enjoy more.  Other articles will cover the effect of stretching other segments of the roast.

Teaching to Taste

Quality: 
1

1. We all Taste, why do we taste?

The famous non-attributable quote goes “Writing about music is like dancing about architecture”. Don’t try to tell me who actually said it first, that’s mostly unimportant. What’s important is that writing about any sensory experience is a rather challenging endeavor.

Green Coffee Cupping

Video: 

Here's the photos from the session... https://www.sweetmarias.com/library/image/tid/18

Coffee Processing Experiment: El Manzano

Video: 

We offered a set of three coffees from El Salvador - Manzano Estate some time ago, and it was a great educational experience I think. The set contained a single lot of the same coffee processed three different ways so you could taste what difference processing makes. Here are some notes from the review,

Silverskin on Green Coffee: Indicator of Cherry Ripeness?

Video: 

Taking a cue from a presentation that George Howell did at the Nordic Barista Competition on Silverskin separation, this video features Tom talking about the presence or absence of silverskin - what that might indicate and then cupping the results.

Home Barista Roasting Challenge Part 1 - Blended Coffees

Video: 

Home Barista hosted the second annual HB Home Roasting Competition. Tom was a judge for all the entries. The theme of this year's competition is to find the most complete home roaster.

The idea was that successful craft roasters must do two things well:
-- find rare and extraordinary coffees, and do them justice in the roasting.
-- make memorable and enjoyable blends from the more common good coffees.

Home Barista Coffee Roast Challenge: Part 1 - Blends

Video: 

Cupping the blends entries in the Home Barista Coffee Roast Challenge.

Home Barista Roasting Challenge Part 2: Single Origin Brewed Coffees

Video: 

Home Barista hosted the second annual HB Home Roasting Competition. Tom was a judge for all the entries. The theme of this year's competition is to find the most complete home roaster.

The idea was that successful craft roasters must do two things well:
-- find rare and extraordinary coffees, and do them justice in the roasting.
-- make memorable and enjoyable blends from the more common good coffees.

Fruit or Ferment

I thought I had a good idea of what a fermented taint was but with discussions here and some of Tom’s latest coffee descriptions I am just confused now. So the question is: when does Intense Fruit cross the line into a Fermented Taint? Thanks, David

What The He — Is Jasmine?

At 11:44 AM -0400 8/25/07, George wrote:

Roast Development Cupping Test Image Gallery

Quality: 
4
Publication Date: 
Mon, 2010-11-01
Summary: 
With the current discussion on under-developed roast taste, I had the realization I have never cupped green coffee before. Seriously, green.

Cuptoberfest 2010 Image Gallery

Quality: 
3
Publication Date: 
Mon, 2010-11-01
Summary: 
In October of 2010, Sweet Maria's hosted local Bay Area coffee cuppers at our warehouse for an afternoon of what else? coffee tasting.

Costa Rica La Minita Cupping '01-'04 crops

Quality: 
3
Publication Date: 
Sat, 2005-01-01
Summary: 
Okay, here are the results of Mike McGuiness' samples of 2001, 2002, 2003, and 2004 Costa Rica La Minita samples.

Cup of Excellence Roundup 2009

Quality: 
3
Publication Date: 
Thu, 2009-01-01
Summary: 
Of course, we think the Cup of Excellence program is fantastic on quite a few levels.

Cupping Indian Coffees at Mr. Espresso's Roasting Plant

Quality: 
2
Publication Date: 
Tue, 2003-04-01
Summary: 
A (Bay Area) cupping in early April that was interesting in two aspects.
Syndicate content