View allAll Photos Tagged cupping
Cupping, hay thử nếm là tiêu chuẩn công nghiệp để đánh giá chất lượng cà phê và là một cách tuyệt vời để tìm hiểu thêm về cà phê cho dù bạn là người tiêu dùng, rang xay, thương nhân hay thậm chí là nông dân trồng cà phê. Tuy nhiên, việc tham gia một buổi thử nếm có thể rất đáng ngại, đặc biệt nếu bạn chưa quen với nó.
Ngày nay, ngành công nghiệp cà phê vẫn sử dụng phương pháp cupping giống như cách mà các thương gia thế kỷ 19 đã làm | Ảnh Baristahustle
This is my back as it looks today. I've had cupping, where they draw blood to the skin as a part of chinese therapy after acupuncture. They don't hurt, but with all the warm weather I think I'm gonna get some funny looks until they fade.
James Freeman, owner of Blue Bottle Coffee smells the freshly roasted beans at Blue Bottle roasting facility in Oakland
Photo by Wendy Goodfriend
EXPLORE: 10/26/09 #450
They say you tell tell a lot about a person by looking into there eyes. I think the same can be said by looking at a persons hands. Well I have to say thanks to By buddy JD Fielding for letting me photograph his hands. I added the smoke in during the post processing. I just added a little burn and dodge. then a little curve and adjusted the contrast a tiny bit.
BTW if you have not tryed to photograph smoke against a black backdrop before I think you should try it...What a pain in the ass to get right. it took me about 15 shots to get 3 keepers.
Have I mentioned how much I love my job?! So incredibly much to learn - and such willingness to teach.
This photo is an example of a floor that has compressed and cupped. The edger setting is responsible for the edges.
Big Jake
The pain level for this was nothing compared to the work on the legs, but that didn't really bruise up.
Stumptown Coffee has a new annex on SE Belmont, 2 doors down from their current place. I call it the "Stumptown Coffee Education Center," because they were so excited to teach us about all the coffees. Here we are participating in a "cupping," an industry-standard technique to taste coffees. You pour water over grounds and let it sit for 4 minutes, then you carefully break the crust of grounds without mixing them into the water; the idea is to let them stay on top of the water but make sure they've all been in the water.
Then you taste a small spoonfull of coffee from each cup, after the grounds have been carefully skimmed off by hand. You do this by sipping it in forcefully, kind of spraying it around your mouth, like you do in a wine tasting. Each kind of coffee has 3 cups, and you taste each, in case a "bad bean" tainted one of the cups. Then you make a second pass, because after a few minutes of sitting you'll get different tastes and aromas from each cup. That's what they told us anyway.
We didn't catch all the nuances, but we could tell that the four different kinds of coffee were very, very different! I've been wanting to educate myself more about coffee for a while, so this was just perfect. I look forward to going back.
They'll be cupping every day, and it's where they sell bulk coffees now. They'll also brew you an individual cup of any kind of coffee you want.
Lots of fun.
The cupping room was the place to be on Sunday, let me tell you. Also it was pretty much the only warm room.
From left to right we have: Juan Humberto—the cooperative's new accountant and a stand up guy. The gentleman in the hat is the president of one of the five base cooperatives, there to relay cupping results back to his members. Seated is Marcelo, assistant to Noe in prepping all the coffees for cupping. And, lastl,y is an enthusiastic member of the Adipy cooperative.
Post-cupping (again seizing the opportunity), we had a great conversation about what value cupping can have and how exactly to best convey information back to producers.