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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.
MORE NOTES ARE ON THE IMAGE
Mine are the two on the right.
The green beans are Ethiopia Sidama
from JJ Bean (Wholesale, Powell & Victoria)
Limberlost partners with Stumptown Coffee Roasters. We take a little tour and get trained on superior camp brewing techniques.
we had a nice time last night, meeting new friends, and tasting great coffees. We sampled the Mexican Chiapas, Sumatra Mandheling, and the Ethiopian yirgacheffe
www.encoffee.com/blog/2010/08/coffee-cupping-event-at-cou...
After grinding the beans water was added. Notice the beautiful crust that forms on top.
Các chuyên gia tại Baristahustle khuyên các cuppers nên bắt đầu đánh giá mùi thơm của cà phê trong vùng an toàn <71°C, nhưng lý tưởng nhất là ở 65°C. Thông qua thử nghiệm được ghi nhận tại đây, các cốc cupping bằng sứ nặng gần 300g, có tốc độ làm nguội nhanh hơn đối với bát làm bằng vật liệu khác (như nhựa hoặc thủy tinh). Và khi sử dụng 10g cà phê với 180g nước nóng, nhiệt độ cốc sẽ giảm xuống dưới 70°C chỉ sau 4 phút 30″. Trong khi đó, các dụng cụ bằng nhựa nặng khoảng 43g phải mất 9 phút để nhiệt độ của cà phê giảm xuống dưới 70°C.
Do vậy, lời khuyên ở đây là bạn nên đo nhiệt độ trước khi bắt đầu cupping để đảm bảo bạn sẽ không bị bỏng lưỡi từ cốc đầu tiên.