HomeRoast Digest


Topic: Cupping Class was Great! (13 msgs / 293 lines)
1) From: Coffee
Hi,
Took the Cupping Class today. Got to meet Tom, Derek and Josh. Got to  
see the famous (and, quite frankly, a bit ostentatious) cupping room  
where Tom works his magic. Got to see the warehouse with the bags of  
coffee stretching off into the distance like that last scene from  
Raiders of the Lost Ark.
We learned the secret and arcane art of cupping. Which turned out to  
be not that secret or arcane. What I came away with is that this is a  
straightforward process that we can all use to make our roasting and  
our enjoyment of coffee better. I'm a log way from getting all the  
subtle nuances from the coffees that Tom gets, but it's a start.
-Peter
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2) From: Bob Hazen
Peter,
Thanks for the summary.  Perhaps you know the answer to a question about 
cupping that has had me perplexed for a while.  I've never seen it 
addressed.  Perhaps Tom will weigh in on this too.
We've discussed resting of coffees at length on the list.  I can taste very 
significant differences in taste as the coffee rests.  Right out of the 
roaster I find most coffees pleasant, but fleeting and distinctly different 
from their tastes a few days later.  The rather blah "dead zone" in the 1-3 
day range doesn't represent either just-roasted or rested coffee.  So my 
question is:  How does one evaluate the true qualities of the coffee when 
it's just been roasted?  Or do cuppers rest the coffee first?  If so, then 
for how long?
Bob

3) From: Coffee
Josh said the coffee we cupped was roasted a couple of days ago. But I  
imagine that you don't always have the luxury of waiting.
-Peter
On Jul 18, 2008, at 8:00 PM, Bob Hazen wrote:
<Snip>
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4) From: Alchemist John
The way I recall Tom explaining it once was that cupping was not to 
evaluate a cup in all it's glorious detail.  Cupping is for culling 
out the poor coffees.  A lack of rest magnifies defects, so cupping 
is more of a first cut.  The good ones still shine through, but not 
necessarily as they would fully rested.  Same goes for the lighter 
roast that I have seen traditional for cupping.  City or 
so.  Magnifies defects as it doesn't allow anything to be hidden in 
roast character.
What was ostentatious about the cupping room?
At 20:09 7/18/2008, you wrote:
<Snip>
John Nanci
AlChemist at large
Zen Roasting , Hand Grinding, Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/Homeroast mailing list
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5) From: raymanowen
" What was ostentatious about the cupping room?"
Not a thing for Tom- it's his vocation- or for the folks that like to see
what it's like!
Dad was the assistant chief engineer at Caterpillar, and a friend was the vp
in charge of engineering and research at R.G. Le Tourneau in Peoria.
This kid wasn't ostentatious, just liked seeing big yellow equipment, and
actually getting to run some of it at their proving grounds. The throb of
big engines- some real monsters- in engine test cells was irresistible, but
hardly ostentatious on my part.
Neither would it be so for the people that take the Coors brewery tour in
Golden- they just want a glimpse of how beer is brewed, and make sure none
of it comes out of Clear Creek just downstream of the CSM Research
Institute's radioactive and heavy metals tailings pond.
-Or, certain people would take the short tour at noon from Mines... [Start
the tour at the end and just go through the Refreshment Lounge. Helluva
lunch!]
Cheers, Mabuhay -RayO, aka Opa!
OSTENTATIOUS is only worth 12 points in *Scrabble*-
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6) From: Coffee
Just a little joke. It's a small room up some steep stairs. Tom talked  
about how some companies have large, elaborate, pristine cupping rooms  
that they use to impress customers rather than use. His is definitely  
well used.
-Peter
On Jul 18, 2008, at 9:07 PM, Alchemist John wrote:
<Snip>
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7) From: Alchemist John
Got it.
At 03:14 7/19/2008, you wrote:
<Snip>
John Nanci
AlChemist at large
Zen Roasting , Hand Grinding, Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/Homeroast mailing list
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8) From: Lynne
Thanks for sharing this experience with us. So many of us wish we could be
there!
Lynne
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9) From: Alex Fitch
I also attended the class. It was great to see the place that it all  
comes from. Lots of activity there the whole time. Coffee being  
bagged, labeled. The class going on, on the floor of the warehouse,  
with Tom upstairs cupping 15 or so different coffee's. He showed us  
his sample roaster ( I will try and post a picture soon).
Josh and Derek did a good introduction to cupping with Tom coming down  
and supplementing what had already been said. He answered questions  
and talk about coffee. It was a god intro to cupping. I am sure like  
most I would have like to cup a few more in their presents to be able  
hone my newly acquired skill. I think the real benefit will come when  
I get home and can go over the handouts, scoring sheets, and cup a few  
on my  own.
Once again Thank you Tom, Josh, and Derek.
------------------------------
Alex Fitch
Alex
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10) From: John and Emma
I also want to say thank you for sharing. 
Like Lynne I wish I could be there so have to experience it through the list
instead.
John H.

11) From: Jeff Hayden
First, I wanted to commend Brian for taking, then sharing, the  
photos.  I attended the class but never thought to bring my camera  
(cell phone camera doesn't count due to low quality).
I appreciated the class greatly, enough to spur me to get back on the  
list -- I'd never migrated to the new server -- and to apply what I've  
learned to improve my own roasting. . . .
In chatting with the others in the class, I was interested to learn  
what different roasting equipment people were using.
What are you all using to accomplish your favorite roasts?
Jeff H.
On Jul 19, 2008, at 4:45 PM, John and Emma wrote:
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12) From: Brian Kamnetz
Jeff,
Welcome back to the list.
I'm a low-tech person and use a Master Appliance 751b heatgun, with a
stainless steel mixing bowl with a similarly sized strainer inside it.
Heatgun roasting can be a bit messy but I can roast on my screen porch
where it is easy to sweep up so that it is neat enough for that
environment. I roast half a pound at a time because that's how much I
use in a week, but with this heat gun it is very easy to roast a pound
at a time. I haven't tried more than that, so can't report on the max.
I roughly follow a general ramp attributed to Jim Schulman (I blended
it with Tom's photos/roast stage descriptions, though because of the
different roasters is approaching apples/oranges).
Brian
On Tue, Jul 22, 2008 at 12:56 AM, Jeff Hayden
 wrote:
<Snip>
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13) From: Les
 Jeff asked,  " What are you all using to accomplish your favorite roasts?"
Welcome back Jeff.  I am using a U.S. Roaster Corp. half-kilo commercial
roaster.  One of the best investments I have very made.  Consistent roasts
and total control.
Les
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