Cupping Coffee with the Pros

Let’s get one thing perfectly clear… I am not a coffee pro. I’m an enthusiast, certainly. An aficionado, even. But a coffee professional? Nope. Not me. I am not a globe-trotting buyer of green coffee. I’ve made exactly one trip to origin, to...

From Tasting, To Taste

While your trusty author is caught up in the net of another conference, here’s one from the archives… This first appeared on Bloggle February 7, 2002. In a recent article on tasting coffee I suggested a ritual that’s both more appealing and less...

From Tasting, to Taste

From tasting, to taste…In a recent article on tasting coffee I suggested a ritual that’s both more appealing and less compulsory than the traditional “cupping” form. It’s sparked a number of conversations on the sense of taste —...

A Visit to Riley’s Coffee

What you notice first is how quiet it is. At 400 plus pounds of iron and brass, chrome and enameled steel, it’s quieter in operation than any of the tiny air-roasters I own. I’m at Riley’s Coffee in Fairview Heights, Il, in the company of Barry...

On Tasting Coffee

Slurp. Swish. Spit. Not very attractive, is it? And certainly not the romantic stuff that much of the business of coffee is built on. Still, slurping, swishing and spitting — better known as cupping — is the foundation of professional coffee tasters the...

A Second Cupping

A Second Cupping of the Tarrazu Triple Play yielded notes enough for a formalized review. Formalized, in this case, means I scribbled down tick-marks and cobbled together some charts. What I don’t do is try to suggest an overall rating–a la Wine...
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