HomeRoast Digest


Topic: brewing technique question (7 msgs / 2849 lines)
1) From: Steve Bien
Why don't we cup all the time and dispense with brewing gadgets? To test
my recent roasts I've been cupping them each morning and the flavors are
much more complete than any other brew method I've come across, even my
cherished aeropress. In my opinion a French press leaves too much
behind, too. 
Steve

2) From: stereoplegic
i agree, which explains why the pros use this method when buying greens. 
my cupping class was one of the best investments i ever made. however, 
how many guests could you get to take their coffee, grounds and all? it 
is nice to have a method that serves many people quickly, w/ as little 
sediment as possible.
Steve Bien wrote:
<Snip>
Homeroast mailing list
Homeroasthttp://www.homeroasting.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures 9upload yours!) :http://www.homeroasting.com/gallery/main.php?g2_itemIdx20

3) From: Dave
Wouldn't this waste a lot of coffee? When you are cupping coffee,
obviously you have to deal with the grounds themselves. Besides that,
I would think that if you wanted to enjoy a whole cup of coffee,
leaving the grounds in would lead to over-extraction and bitterness.
-- 
Dave
Some days...
It's just not worth chewing through the leather straps
<Snip>
Homeroast mailing list
Homeroasthttp://www.homeroasting.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures 9upload yours!) :http://www.homeroasting.com/gallery/main.php?g2_itemIdx20

4) From: raymanowen
"Wouldn't this waste a lot of coffee?
When you are cupping coffee, obviously you have to deal with the grounds
themselves."
Cupping has nothing to do with the efficiently produced or enjoyable cup of
coffee.
IT IS WORK. It's a test, with the cupper being the sensor. How much do you
think thermocouples enjoy measuring temperature?
"Besides that, I would think that if you wanted to enjoy a whole cup of
coffee,
leaving the grounds in would lead to over-extraction and bitterness."
Cupping and enjoying a whole cup of coffee can't co-exist. Press brewing
probably comes close to maintaining the total flavors one might experience
in cupping, and the press can be any size. The press avoids the impediments
to enjoyment while admitting most of the total possible experience to your
palate.
Brewing a 16 oz Captain Morgan stein in the TechniVorm (Steinway) is a close
runner-up to the press. It's efficient at separating the grounds from the
brew using the Gold mesh filter, so the brew can be sipped and enjoyed
rather than just sampled and hocked.
Cheers, Mabuhay -RayO, aka Opa!
Pick your potion.
Homeroast mailing list
Homeroasthttp://www.homeroasting.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures 9upload yours!) :http://www.homeroasting.com/gallery/main.php?g2_itemIdx20

5) From: Ed Needham
I personally use one cup Pyrex glass teapots and white ceramic mugs for 
cupping.  I measure the grinds into the teapots, heat the water and pour it 
evenly and at the same temperature for all teapots, let it steep for three 
minutes, break the crust, sniff and observe the aromas, then pour each 
teapot through a micromesh stainless strainer into each mug.  The mugs are 
room temperature, so they help the coffee cool to where it doesn't scald 
your tastebuds while cupping.  And no grinds to mess with in the cup, and 
very little extended extraction occurs as the cup cools and you are cupping 
at different temperatures.
What I end up with is a drinkable cup of coffee if I so choose.  After using 
a cupping spoon in the traditional manner to aerate the coffee into my mouth 
to maximize the sensory experience, I can sip from each cup and swallow a 
bit, which I think gives me an additional taste exeperience.
*********************
Ed Needham
"to absurdity and beyond!"http://www.homeroaster.com*********************

6) From: raymanowen
I like your sampling process, Ed. Traditional cupping sure discloses the
winners and losers to the expert palate, but it's work. I will cup only
under duress. -ro
Espresso good, Drip brew good. Cupping is cruel and unusual
On Thu, May 1, 2008 at 5:22 PM, Ed Needham  wrote:
<Snip>
-- 
"When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Mighty
Wichita (ex- NYC Paramount) WurliTzer- 1976
Homeroast mailing list
Homeroasthttp://www.homeroasting.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures 9upload yours!) :http://www.homeroasting.com/gallery/main.php?g2_itemIdx20

7) From: Dennis & Marjorie True
never cupped... never thought about trying it after all mine is but a 
simple palette, I just know what I like but actually getting all the 
things Tom get Fa-get-ah-bout-it!
Dennis
raymanowen wrote:
<Snip>
Homeroast mailing list
Homeroasthttp://www.homeroasting.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures 9upload yours!) :http://www.homeroasting.com/gallery/main.php?g2_itemIdx20


HomeRoast Digest