Coffee Tasting (cupping) Cupping is a way to taste the coffee's characteristics. Coffee beans are ground for a plunger, and put into a plunger to steep for 2-3 minutes. Instead of plunging/ pressing the coffee down, you use a spoon to break away the coffee crust, or cap, which is formed when the coffee grinds rise to the top. When you break the coffee crust away you'll get to the dense, fine coffee foam which is called crema. Smell the coffee, as you would wine, as the sense of smell is a big part of taste. Instead of pouring it out, you taste the coffee using your spoon, gently avoiding coffee grinds. Coffee is then slurped into the mouth, and swivelled around in the mouth, letting the coffee hit all the taste buds in your mouth. Coffee is then spat out into a cup. Here are the procedures for cupping: - Grind each coffee to a medium-coarse ground similar to course sand or raw sugar. Do not grind coffee too fine or it will become over-extracted and taste bitter.
- Fill cup with 2 heaping tablespoons of the ground coffee.
- Add 170 mL of water that is off the boil (about 90°C)
- Steep for 2-3 minutes. The coffee should form a crust or "cap" on top of the water. While steeping, check the coffee for any sour smells. Sour smells are bad and could indicate old or rancid coffee.
- Gently break the crust with your spoon by pushing the grounds back exposing the water. You should notice a fine-celled foam. If there is no foam, the coffee may not be fresh. Again smell the coffee because much of the fragrance is trapped under this crust. Pay extra attention to the fragrance because it is so important to the taste. As you continue to break the crust, the grinds will sink to the bottom of the cup.
- Fill your spoon with the brewed coffee avoiding the floating grinds.
- Slurp the coffee into your mouth with some force. This will mix air with the coffee and disperse it evenly throughout your mouth.
- Swirl the coffee around your mouth to get a good feel for the overall flavour.
- Spit the coffee out and rinse mouth with water before tasting another.
Just the fact that you would be willing to try this means you're well on your way to becoming a true coffee snob! Information courtesy http://www.2basnob.com |
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Name of Barista: Angus Works at: Bean Drinking in Crows Nest, Sydney NSW Favourite espresso drink: Doppio Macchiato, or on a hot day a camomile tea with honey and ice is the most refreshing choice when you're working behind the machine. 
