Coffee Cupping Instructions

Coffee Cupping Instructions

Perhaps you’re seen a coffee connoisseur sampling a gourmet coffee and wondered… ‘what’s that guy doing?’ or …. ‘did he just spit out that coffee?’

Chances are you were watching someone ‘cup’ coffee. This practice is one that is used around the world by coffee experts and coffee enthusiasts to taste all of the intricacies of coffee. It’s actually a lot like tasting wine. Coffee too has many flavor profiles and characteristics. Ever walk into a coffee shop and see coffee descriptions listed like “bold, fruity, acidic.” If so, those descriptions were provided by someone who cupped the coffee.

Anyone can cup coffee, in fact, we invite our customers here to cup with us at our facility. But not just anyone can be called a Q Grader – these are the really serious guys who have spent years developing their pallet and going through a rigorous process to get that certification. These guys are truly exceptional and recognized by the international coffee community as such.

At Caravan, we’re super-fortunate that our Roast Master, Paul Allen, is a Certified Q-Grader. His experience and expertise ensures that the coffee you drink from Caravan is truly amazing!

Have you ever wanted to know about the art and science of cupping? Pete Miller, owner / operator and Paul Allen, Roast Master of Caravan Coffee and Certified Quality Grader gives an overview of coffee cupping instructions here in the podcast from Above the Press. Enjoy!

A Note from the Master: A Ban on Coffee

The proliferation of coffee houses in seventeenth century London made King Charles II nervous. Coffee houses were ideal places to chew the political fat, which could perhaps include ideas of dissent and decapitation – so in view of his father’s fate, Charles’ reaction is not surprising. So what is a King to do? Ban them of course, which Charles attempted to do by a Proclamation issued on this day in 1675.

Naturally, it does not do for a King to publicly proclaim insecurity about his head, so Charles’ argument was that coffee houses disturbed the peace of the realm and promoted idleness and some scurrilous and defamatory rumor-mongering.
[from http://www.theoldfoodie.com/2006/12/king-bans-coffee.html]

Public Tasting: Learn about Cupping Friday at 9:30am

Public Tasting at Caravan

We invite you to come experience the amazing aromas and flavors of our fresh roasted coffee. Free to the public on Friday at 9:30am. This week we are tasting:

Ethiopia Yirgacheffe
Latitude: 6° 10′ N
Longitude: 38° 12′ E
Altitude: 1737m
Varietal: Heirloom Ethiopia
Process: Wet
Farmer: Co-op

Sumatra Mandheling​
Latitude: 3° 17′ N
Longitude: 98° 392′ E
Altitude:762 – 1523m
Process: Natural sun drying
Variety: Catimor, Typica

Public Tasting: Papua New Guinea Side-By-Side Comparison

Public Tasting at Caravan

We invite you to come experience the amazing aromas and flavors of our fresh roasted coffee. Free to the public on Friday at 9:30am. This week we are tasting:

Papua New Guinea
Latitude: 6° 39’ S
Longitude: 145° 33’ E
Altitude: 1800m
Process: Wet
Certification: Organic
Farmers: Purosa Coop
Variety: Bourbon, Typica, Arusha

Papua New Guinea
Sample
Certification: Organic

A Note from the Master: My take on Sumatra Mandheling

Post-Note-from-the-Master

You will either love it or hate it. And if you hate it you may even
grow to love our Sumatra Mandheling.

Coffees in Sumatra are traditionally processed using a method called
Giling Basah, or wet-hulling, which results in a coffee that leaves
the farm with a much higher moisture content than other methods used
more popularly worldwide.

I have heard names like herbaceous, spicy, wild, mushroomy, funky,
earthy, and other things that may or may not sound good to you. But this such coffee does have body which translates into smoothness.

There aren’t a lot of people who fall smack in the middle. It will be
a hate/love relationship.

PS: I love it!!

Below is our podcast that talks all about it. Enjoy!

Check out more podcasts from Above the Press