I'm trying to tune my pallette so that I can better understand what
I like and thus pick out coffees from Tom's huge list. Also to better be
able to reproduce my roasting results.
Does anyone hold cupping parties or anything like that? I was
considering trying to get some of my friends into the idea and getting
one of those scaa tasting wheels to try and describe things.
-Aaron
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Aaron, This is a world wide list - It might help if we knew where you lived. I hold them all the time in Texas, Mike holds them in Washington, Jim holds them in Alabama. Where are you? On Wed, 2003-07-16 at 19:30, Aaron Forster wrote: <Snip> |
I would have loved help cupping the Mika roast samples. Last Wednesday no time when Mark & Mimi visited. Saturday Les had his wife, three kids and four pugs so wasn't the time then either. I know what taste good to me but have not developed proper cupping interpretation skills and know it... time - time - time , never enough. (and running out fast for a couple members of my family:( Kona Konnaisseur miKe mcKoffee MCSE (Maniacal Coffee Systems Engineer/Enthusiast;-) URL to Rosto mods, FrankenFormer etc.http://mdmint.home.comcast.net/coffee/Rosto_mod.htm |
I'm in the lovely northern california bay area (in fact I'm going to
drive quite near SweetMaria's in a couple minutes on my way home from
work.) Thank you for asking.
How are they organized? I should probably start digging around the
web for more specifics right now my brain is runnin off the info in
Coffee: a guide to buying brewing and enjoying which didn't give too
much detail on an event though good detail on how to cup.
John Abbott wrote:
<Snip>
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Buy Ted Lingle's "The Coffee Cupper's Handbook". It has the color wheels and a wealth of information. Tom sells it cheaper than the SCAA does, and it's an SCAA publication! Ed Needham To Absurdity and Beyond!http://www.homeroaster.comed **************************************** ********************************************** |
snip : from Aaron: <Snip> If I live that close to one of the best cuppers in the business, namely Tom from SM's I do believe I'd be asking Tom if he would include me in on some of his in house cupping session. Hey the worst think that could happen is he'd say no. The best thing to happen is priceless. Ron rnkyle Home Roasting in SC |
One idea: Try calling a local importer/distributor or roaster. A nice enough one will let you watch or even participate in cuppings (especially if you might eventually buy coffee). I did this at a couple of places and learned A LOT, even from a single visit. If you "hit it off" with someone, they'll let you hang around more--just let your genuine interest & enthusiasm show and help out. <Snip> |
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The SCAA is having an open house this weekend in Long Beach. The following was posted on ALT.COFFEE: <Snip> On Thu, 17 Jul 2003 09:11:07 -0700, you wrote: <Snip> |
Mike, As one who is only just getting started on a stash I would be more than willing to help you out.. Dave Lowe |
I find it really beneficial to cup with others -well, basically, to
taste and talk. If you do small "flights" of 4 coffees at a time,
make notes and scores for 10 minutes, then start the discussion, you
still have time t go back to the coffees while they are fairly warm
and try to find the flavors others found. Sometimes I just can't
locate the same tastes, but often I can see the basis for their
opinion (even if their descriptor isnt the one I would use). You find
theres a lot more to taste than whats in the cup, which is why I go
back and re-roast and recup each coffee so many times (and why the
reviews are sometimes so late -Ethiopian Organic Sidamo -I am still
working on it!)
Tom
<Snip>
--
"Great coffee comes from tiny roasters"
Sweet Maria's Home Coffee Roasting - Tom & Maria
1455 64th Street Emeryville CA 94608
http://www.sweetmarias.com |
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At 06:00 PM 7/17/03 -0700, you wrote: >theres a lot more to taste than whats in the cup, which is why I go >back and re-roast and recup each coffee so many times agreed. it's amazing how much influence other factors have on one's impression of a coffee. it scares me how many coffees in this biz are picked or rejected based on three cups of one roast, tasted at one sitting. |
No kidding, however being new to the list I didn't realize that he
held cupping sessions. I do believe I will do that. Tom is of course THE
person I'd like to cup with. Of course it would probably be good to have
my coffe cupping vocab expanded past crisp and deep a bit so as to not
loose the experience completely ;)
Ron wrote:
<Snip>
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It's always on my mind, but when it comes down to really picking a
date and time, and doing it, THAT's where it gets hard. I was
thinking when we moved here that I might be able to use someone elses
cupping table, like at Volcafe or Royal, where theres room for 8
people to cup. Or just do it in french presses which doesnt take
room. Still pondering how and when it could be done. My other long
term project was to cup YOUR roasts ... that is, any roasts anyone
wants to send in, and also have a bit of a contest with like a green
coffee prize for either espresso blends, or straight roasts -fr.
press brews. I was trying to think of maybe 2 other pro. cupper's
that would be willing to come over and evaluate them and write
feedback opinions with me... just some things on the back burner that
I would like to move to the front burner!
Tom
<Snip>
--
"Great coffee comes from tiny roasters"
Sweet Maria's Home Coffee Roasting - Tom & Maria
1455 64th Street Emeryville CA 94608
http://www.sweetmarias.com |
<Snip>
So true. I think just brewing each leftover as French Press gives a
much better 2nd impression, and lets you know if you should re-roast
and recup, or whether the coffee really has no potential.
Tom
--
"Great coffee comes from tiny roasters"
Sweet Maria's Home Coffee Roasting - Tom & Maria
1455 64th Street Emeryville CA 94608
http://www.sweetmarias.com |
That would be interesting to know what a professional would think of our roasts. I would think that a modest entry fee would even be in order. It seems that the " back burners" are numerous and the " front burners" few and far between. Dave Lowe |