View allAll Photos Tagged cupping
See www.encoffee.com/blog/2010/08/coffee-cupping-event-at-cou... This is a close up of the crust that is formed after the addition of water.
a couple of pics I took for a coffee cupping article I'm writing for CC cusine & nightlife publication
The espresso side of things includes an area where six can be seated for classes, eight if I move the cupping table. All the machines are plugged in; part of the teaching will include showing consumers how to make espresso on machines of the same calibre as theirs in the home.
I already have six classes booked for the fall - 4 restaurants, and 2 fully booked consumer classes. Pretty cool considering I haven't done any advertising yet.
Cupping Balmadi Estate, India,
Blackburn, Tanzania,
Lagoa, Brazil,
Hama, Ethiopia
under the Hong Kong dude with the cool yellow Playboy shirt!
Cupping is highly recommended where there is body stiffness, muscular pain, or where increased circulation is desired. It might seem counteractive, but cupping often helps alleviate physical complaints and allows people to enter a more relaxed state since it sedates the central nervous system. Visit - yinyang.ae/services/cupping/
Buy now Electric Cupping Machine is widely used in beauty salons, health clubs, massage halls, family messages, and other places. If you are looking for something like that, at the comfort of your home. We present you with a full-body electric cupping therapy machine. This electric cupping machine comes with quickly out, hot energy cans, with a hot compress function that helps in promoting lymphatic drainage and promotes blood circulation. This helps you to remain fit and healthy without putting any hard effort.
Moreover, this cupping therapy machine comes with a big suction that can be easily adapted to different needs. Not only this, but the heat effect generated by this electric cupping therapy machine also helps to massage the skin. This will produce the same effect that is generally given in various acupuncture therapies. This makes you feel better.
Calixto Guillén Vásquez, “Coffee Cupper” with Finca Triunfo Verde (FTV), Chiapas, Mexico, February 2013
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I’ve spent much of my career working with the Inter-American Foundation (IAF) supporting grassroots development efforts in Mexico, Central and South America, and the Caribbean. Although I’ve had many roles over the years, one of the most pleasurable was working on its publications as photographer and photo editor. And of the many projects with which I became familiar was the role specialty coffee cultivation and production played as a far-reaching, lucrative and challenging enterprise for many smallholders throughout Mexico and Central America.
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The (IAF) has supported smallholder coffee farmers in Mexico, Central and South America since the 1970s. By the 1980s, the IAF was specifically seeking and supporting grant proposals that expanded “specialty” coffee production, a designation that refers to beans of superior quality, primarily from arabica trees, and usually grown in optimum soils at altitudes of 1000 to 2000 meters where temperatures normally stay between 15 degrees and 24 degrees Celsius.
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By the 1990s and into the 2000s support for specialty coffee cultivators became a major focus of the IAF’s grassroots development efforts. A crucial aspect of maintaining coffee quality is demonstrated by former IAF grantee Finca Triunfo Verde (FTV) staff at its headquarters in Jaltenango, Chiapas, Mexico. The Specialty Coffee Association of America (SCAA), a trade organization founded in 1982, requires the specialty coffee beans be free of enumerated “defects” and graded on 36 aromatic profiles included in the internationally recognized protocol that it developed.
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FTV, as well as most specialty coffee producers throughout the region, perform this test for quality indicators such as taste, body, aroma and acidity using a process known as “cupping,” it is performed under controlled conditions and evaluates samples pulled for analysis that are identified by number only, thus ensuring the objectivity of a “blind” test. A combination of rigorous quality control practices and excellent climactic conditions have helped many farmers produce a rich, fragrant coffee that is among the finest, and attracts the best prices, in the world.