HomeRoast Digest


Topic: Cupping / Clearing the palate (10 msgs / 325 lines)
1) From: Tom & Maria - Sweet Maria's Coffee
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Basically, you don't clear your palate with coffee. You taste so many 
coffees in a day (well, with the competitions especially) that it 
just wouldn't be practical to do it between cups. Between rounds, 
it's good to drink some water, eat a mild fruit like apple, crackers 
too. That's mostly to keep something in your stomach, for endurance. 
You have to watch what you eat before cupping. Acidic orange juice 
and vitamin c can kill your palate. I find that bacon and fatty 
greasy stuff lingers and can affect cupping. Maybe more importantly 
than any food though is just your psychological bearing. If you are 
stressed, upset about something, tense, fatigued, it really REALLY 
affects cupping. Cupping is fairly meditative, and you need to be 
able to clear your mind, get away from distraction. This can be hard 
for me here at the warehouse, where little things always come up that 
need my attention. Luckily the cupping and sample roasting lab is 
upstairs so there is some separation. On that note, I actually have 
found that "trying too hard" can be the worst thing for finding 
coffee flavors. It's better to let the flavors come out, rather than 
seeking them too vigorously. I used to have trouble when I found a 
very distinct flavor, but struggled to name it. Then I would get 
frustrated and it would ruin my cupping. Now I just like it go, and 
sometimes I think of the word later ... or I just accept that ya' 
can't win 'em all, and maybe the next time I taste the coffee it will 
come to me...
Tom
--
                   "Great coffee comes from tiny roasters"
            Sweet Maria's Home Coffee Roasting  -  Tom & Maria
                      http://www.sweetmarias.com                Thompson Owen george_at_sweetmarias.com
     Sweet Maria's Coffee - 1115 21st Street, Oakland, CA 94607 - USA
             phone/fax: 888 876 5917 - tom_at_sweetmarias.com

2) From: Treshell
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WOW, how many of us couldn't start the day with out OJ, Coffee, a bagel and
a hand full of vitamins?  I would never have thought it was hurting how my
palate worked.  I would and do have a little water between but I take it
that's not enough? 
Also wondering about having the booklet on Cupping by Lingle? Or is this
enough for us to learn?http://www.sweetmarias.com/tasteterms.htmlWanted to thank SM for the pictures of Agtron Roast Color Tiles at the
bottom of the page they have on roasted bean colors-http://www.sweetmarias.com/roastedcoffee_grindVSsurfacecolor.htmlI would like to learn to do something like thishttp://www.sweetmarias.com/coffee.reference.htmlSo I guess everyone now knows that my New Year resolution was to be able to">http://www.sweetmarias.com/roasting-VisualGuideV2.htmlAnd I really liked this onehttp://www.sweetmarias.com/roastedcoffee_grindVSsurfacecolor.htmlI would like to learn to do something like thishttp://www.sweetmarias.com/coffee.reference.htmlSo I guess everyone now knows that my New Year resolution was to be able to
set in with anyone and talk coffee and be on the same page!  More then talk
I want to understand what they are saying.
treshell

3) From: Eddie Dove
On that same note, is there a coffee-cupper's toothpaste that won't interfere?
Eddie
-- 
Vita non est vivere sed valere vita est
Home Coffee Roasting Blog and Referencehttp://southcoastcoffeeroaster.blogspot.com/On Jan 7, 2008 3:21 PM, Treshell  wrote:
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4) From: Sandra Andina
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Interesting parallel to wine tasting.  Professional wine tasters like  
clear the palate with both water and a neutral-tasting bread or  
cracker (matzo works well); and wine merchants and buyers like to say,  
"Serve cheese when selling; eat fruit when buying." Cheese (the fat  
and protein in it) masks faults; fruit (especially apples or pears,  
which have malic acid) reveals them.  And, paradoxically, what to you  
NOT want to drink within a couple of hours before wine tasting?
Yup--coffee. It alters the taste of wine because it lingers on the  
palate. When I was on a tasting trip to France & Germany with a wine  
merchant, we drank tea at breakfast if we were tasting before lunch.
Sandy Andina
www.myspace.com/sandyandina
On Jan 7, 2008, at 1:53 PM, Tom & Maria - Sweet Maria's Coffee wrote:
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Interesting parallel to wine =
tasting.  Professional wine tasters like clear the palate with both =
water and a neutral-tasting bread or cracker (matzo works well); and =
wine merchants and buyers like to say, "Serve cheese when selling; eat =
fruit when buying." Cheese (the fat and protein in it) masks faults; =
fruit (especially apples or pears, which have malic acid) reveals them. =
 And, paradoxically, what to you NOT want to drink within a couple =
of hours before wine tasting?
Yup--coffee. It alters the = taste of wine because it lingers on the palate. When I was on a tasting = trip to France & Germany with a wine merchant, we drank tea at = breakfast if we were tasting before lunch.  Sandy Andinawww.myspace.com/sandyandina On Jan 7, 2008, = at 1:53 PM, Tom & Maria - Sweet Maria's Coffee wrote:
Between rounds, it's good to drink = some water, eat a mild fruit like apple, crackers too. That's mostly to = keep something in your stomach, for endurance. You have to watch what = you eat before = cupping. = --Apple-Mail-91-244900154--

5) From: Ed Needham
I just rinse my mouth with hot tap water and scrub my tongue, roof of mouth 
and cheeks with my finger to clean my mouth.  Seems to work well, and taste 
buds are way fresher for discriminating flavors doing it this way and before 
eating and drinking in the morning.  Of course my experience is limited to 
my little area of the world, and I don't have a warehouse of beans and a 
long list of customers hanging on my decisions.
*********************
Ed Needham
"to absurdity and beyond!"http://www.homeroaster.com*********************

6) From: Ken Mary
<Snip>
I have experienced some unexpectedly bland cups and believe some foods are
guilty. I suspect strawberry preserves and cinnamon. Peanuts are another
suspect food, but not tree nuts.
A food diary may give some answers. It does make sense that since we put so
much effort into making a good cup of coffee that we should avoid foods that
diminish that enjoyment.
--

7) From: Ken Mary
<Snip>
This is very interesting since I have recently added some new cheeses to my
heart healthy diet. Edam from Holland and Jarlsberg from Norway (and
possibly Gouda) have enough vitamin K2 to make them worth eating for that
alone.
And this year I have eaten more apples and pears than my entire previous
life. But have not followed them or the cheeses too closely with coffee to
notice any glaring effects.
--

8) From: Lynne
Huh? Cheese.. good for the heart???
This is news (VERY good news) to me, if this is true!
Lynne
(who* loves* cheese..)
Ken Mary wrote:
<Snip>

9) From: Jeff Oien
Eddie Dove wrote:
<Snip>
When I used to play trombone seriously I didn't like how mint made my 
mouth feel. I think mint stays with you pretty long and this would be 
the most "offensive" flavor. There are some citrus flavored toothpaste 
that don't have as strong of a mint flavor and also some toothpastes for 
kids with all kinds of other flavors that aren't as sharp.
I usually time my tooth brushing so that it isn't close to when I'm 
drinking coffee.
I also don't eat sunflower seeds or almonds at any time of the day 
before coffee. These stay with me for the rest of the day.
JeffO

10) From: Sandra Andina
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I would imagine that cheese would most affect tasting any coffees with  
a pronounced astringency in their profiles--fattier cheeses are  
notable for their ability to soften tannins in a very young oaky red  
(like a Cabernet) and make them palatable, perhaps even reveal the  
underlying fruit. Extremely sharp ones, however, might fight with and  
overpower all but the brightest Latins and most earthy and assertive  
Indonesians and Africans.  Soft white cheeses (camemberts, bries,  
chevres) have been used to conceal any harshness or "apple peel" notes  
of immature chardonnays, especially those *not* aged in oak, that have  
not undergone malolactic fermentation.
Sandy Andina
www.myspace.com/sandyandina
On Jan 8, 2008, at 7:14 AM, Ken Mary wrote:
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I would imagine that cheese =
would most affect tasting any coffees with a pronounced astringency in =
their profiles--fattier cheeses are notable for their ability to soften =
tannins in a very young oaky red (like a Cabernet) and make them =
palatable, perhaps even reveal the underlying fruit. Extremely sharp =
ones, however, might fight with and overpower all but the brightest =
Latins and most earthy and assertive Indonesians and Africans. =
 Soft white cheeses (camemberts, bries, chevres) have been used to =
conceal any harshness or "apple peel" notes of immature chardonnays, =
especially those *not* aged in oak, that have not undergone malolactic =
fermentation.
 Sandy Andinawww.myspace.com/sandyandina 
On Jan 8, 2008, =
at 7:14 AM, Ken Mary wrote:
From: Sandra Andina Cheese (the fat and protein in it) masks = faults; fruit (especially = apples or pears, which have malic acid) = reveals them. This is very interesting since I = have recently added some new cheeses to my heart healthy diet. Edam = from Holland and Jarlsberg from Norway (and possibly Gouda) have = enough vitamin K2 to make them worth eating for = that alone. And this year I have eaten more apples and pears = than my entire previous life. But have not followed them or the = cheeses too closely with coffee to notice any glaring effects. -- = homeroast mailing = list http://li=
sts.sweetmarias.com/mailman/listinfo/homeroast To change your = personal list settings (digest options, vacations, unsvbscribes) go to =http://sweetmarias.com/maillistinfo.html#personalsettings= = --Apple-Mail-7-325836774--


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