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I've come to enjoy cupping after farm visits a great deal. There is something special about being able to apply some of what you have seen on the farms and heard from producers to better understanding what you taste in the cup.
Pictured here is Elsa, the sole cupper for Invalsa. We tasted 12 coffees together, including some from Siete Estrellas and Aipead, and we were quite calibrated!
Athletes are a notoriously superstitious bunch, and that means every Olympics is a chance to see what sketchy health treatment is the latest fad. This time, it’s cupping. Photos of US swimmer Michael […]
Source: Science – Geek.com
geeklynews.net/science/athletes-olympics-covered-large-re...
ất cả các thông số - tỷ lệ pha, nhiệt độ, độ đục , thời gian và cách xay - phải giống hệt nhau đối với mỗi loại cà phê mà bạn cupping
2008 Roasters Choice Tasting Competition by Roasters Guild at the SCAA (Specialty Coffee Association of America) annual conference in Minneapolis, Minnesota
Coffee cupping is explained here.
Cupping is a TCM therapy in Traditional Chinese Medicine which heated bamboos, glass or plastic cups are applied to the skin along the meridians of the body, creating suction and believed to stimulate the flow of energy.
At Hubbub, we made a simple game for two about tasting coffee. These photos were taken during a game between Syreetha and Tim at my favorite coffee place in Utrecht, the Village.
Jiah & I went to get acupuncture. I got acupuncture and a cupping treatment. It hurt SO bad that I thought I was going to pass out. I tried to go to my cave and find my power animal but I just cried and squeezed Jiah's hands and cried and made weird noises.
Fazenda Nossa Senhora Aparecida, June 2008 trip with the Dallis Bros. Coffee team.
João Guilherme Pires Martins preparing a coffee cupping in the lab located inside the Octavio Café roasting facility.
Check out more at: Dallis Bros. Coffee
What would a trip be without some hardcore cupping?
On the last day of the trip, we cupped through about 24 coffees that CRS purchased in the hope that our delegation of visiting buyers would be interested in picking up some microlots from producers in the project.
So, at the end of the day, what happened? I personally thought that there were some really nice coffees on the table, and, among all of the buyers, about 70% of the lots were sold on the spot at the end of the cupping.
Oh, you probably want to know specifically about what we did. Well, being the competitive person I am, I had to be a part of picking up some great coffee, so Counter Culture ended up buying 3 single-producer lots. One of my favorites actually ended up coming from Doña Estela and Sandra Mónica at Finca El Encanto – hopefully showing that highly selective picking coffee like they were doing does, in fact, pay off.
Later this year, we will all taste in our labs another 150 or more samples to keep evaluating the potential of the areas in Nariño.
And, one year from now, I look forward to being back and working together with the great people of CRS and the advisory council members.
I spent a few hours in Neptune Coffee, and while I was there, the baristas did a tasting of some coffees that had been brought back from Portland.
I spent my last day in Bolivia with the team from Cafe & Calidad. Left to right we have Denis, a producer from the Siete Estrellas region, Benita, and Carlos.
We have come to trust and depend on this outstanding group of professionals more and more throughout the years, especially for the large amount of coffees from Nueva Llusta. This year will be the final year of calibration where we will share our notes on all single-producer lots of coffee. Next year, they will take the reigns, hopefully, and assign final scores on their own. Anytime we can transfer ownership of important pieces of supply chain management to highly competent entities, we are pleased—and even more so when it is in the country of origin!