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Tasting
Cupping
How we decide what to buy and how to roast. Same grind, same water, no technique to hide behind. Break the crust at four minutes and taste as it cools.
You need
- Bowls
- Cupping spoons
- Scale
- Kettle
- Two glasses of rinse water
Dose & ratio
- Dose
- 12g
- Ratio
- 1:16.7
- WATER
- 200.4g
- TEMPERATURE
- 96°C, just off the boil
GRIND Coarse, like raw sugar. Same setting for every bowl.
- 0:00
Pour
Smell the dry grounds first. Pour the full water weight, wetting every particle. Start the clock. Do not stir.
- 4:00
Break the crust
With the back of a spoon, push the crust away from you three times. Smell as it breaks. That aroma is the one we write down.
- 6:00
Skim
Remove the foam and floating grounds. Rinse the spoon between bowls.
- 8:00
Taste hot
Slurp. Note sweetness and whether the acid is pleasant. Do not score yet.
- 12:00
Taste cooler
The cup you still want at twelve minutes is the cup we roast. Faults hide in the heat and show up here.