Level 1 results have begun to trickle in for the Mystery Cup Challenge… and discussion is in full swing in alt.coffee. We’re really only just begun and already the event has been a huge success. People are talking about how to cup and taste — from the mechanics of a formal cupping session, to labeling the array of sensory factors that come in to play. If nothing else, it’s an opportunity to sample some pretty darn good coffee.

For those roasting their own samples — and anyone else who’s passing curious about how their coffee was roasted — I’ve posted plots from the actual roasts for each sample, as recorded by Barry’s datalogger. Comparing one chart to another may also offer a clue or two as to the nature of the coffees themselves… some beans are clearly harder than others — more dense — which could indicate something about their growing conditions, or locales.

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