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Cupping our Winter 2014 Offerings

We recently cupped our current seasonal single origin offerings: Bali Blue Krishna, Ethiopian Sidamo, and Kenya Githembe. We are also proud to be offering our 10 Year Anniversary Blend–a Mocha Java blend of Harrar and Sumatra–celebrating 10 years since our first shop opened on Roebling Street.

Green beans are displayed next to their corresponding cups throughout the cupping.
Green beans are displayed next to their corresponding cups throughout the cupping.

During a cupping, 13 grams of coffee are brewed without a filter in a 7-ounce ceramic cup. The coffee blooms, and the aroma of the brewing coffee is noted before and after the bloom is broken.

The bloom formed on top of this Bali Blue Krishna will be broken, and the grinds will sink to the bottom of the cup.
The bloom formed on top of this Bali Blue Krishna will be broken, and the grinds will sink to the bottom of the cup.

In a cupping we taste a concentrated cup of coffee to discover characteristics of flavor and body. This helps us determine how we roast, how we blend, and what we buy and sell.

JD and Roaster John sampling the Ethiopia and the Bali, respectively.
JD and Roaster John sampling the Ethiopia and the Bali, respectively.

 

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