HomeRoast Digest


Topic: A few more details on the 1st cupping class (5 msgs / 159 lines)
1) From: Paul Jolly
I'm a returnee to the list, having taken flight under a barrage of flames a couple of years ago, but it's good to see the list full of thoughtful, informative commentary.
I was one of the aforementioned 'dirty dozen' at the class on the 11th.  I can't discuss it all, but a few points stuck in my mind.  Tom was the very model of modesty, as always, and Josh & Derek were immensely helpful.  After the tour (the cupping room, by the way, reminded me of some cabins I've seen in AK--lots of wood, very cozy--and absolutely cluttered with the "paraphernalia caffea"), we all got a cup at the outset and had the general process explained to us.  This explanation served to remove much of the mystery of the process; as another poster said, it's really straightforward.  The point isn't to nail an in-depth review like we read on the SM website (which would take several cuppings) but to initially cull out bad coffees, then begin to assess what it is about the good ones that we like.
I was also struck by Tom's comment that there may be 30 world-class tasters at a CoE event who don't agree on the flavors in a particular cup; many are the times when I search fruitlessly for the hint of 'fresh papaya' in a cuppa (pardon that pun).  I swore I smelled Vietnamese cinnamon in the fragrance of the first cup, but no one else I spoke with did.  The emphasis was on identifying what we DID notice rather than agreeing on the fragrances/aromas/flavors.
The second cupping was a set of four coffees.  They were all quite distinct.  We cupped & chatted about what we noticed in each.  I won't tell what the coffees were, but some were easily identifiable by their unmistakable characteristics while others left me baffled.  At least I got a step further toward being able to explain what it is that I like about coffees that I like, and what I don't like about the rest.  Another interesting point which Tom mentioned in passing had to do with his easily identifying a WP coffee and how it differed from a DP.  I'd have liked to tried a couple next to each other--so it's up to me to do that at home now.
BTW, we were not all amateurs.  I sat next to a guy I know who runs a roastery in Santa Rosa & is renowned by espresso enthusiasts as one of the best roasters in the US.  Even he knew there would be something to learn at this event.
I came away knowing a bit more about cupping and having several new questions; in short, exactly what Tom said he'd hoped would happen! I also bought a cupping set within a week (eight gumbo spoons on Ebay = $15, six 6-oz porcelain bowls from the local restaurant supply store = $5, the ability to cup at home = priceless, or something like that).  It was a great class & reaffirmed what good people the folks at SMs are.  
Cheers,
Paul
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20

2) From: Lisa J. Carton
Glad you are back paul and i enjoyed your (and all of the ) description(s) =
of the cupping. =
I did a little one of my own last year and now am inspired to try it again =
and in a way that can continue....
thanks
 
 
 
 
 
 
Visit my Blog here: http://lisabeeen.blogspot.com   =
See my BAND here:  www.myspace.com/bitchkittyrocks
 
----- Original Message ----
From: Paul Jolly 
To: homeroast
Sent: Saturday, July 19, 2008 12:21:02 PM
Subject: [Homeroast] A few more details on the 1st cupping class
I'm a returnee to the list, having taken flight under a barrage of flames a=
 couple of years ago, but it's good to see the list full of thoughtful, inf=
ormative commentary.
I was one of the aforementioned 'dirty dozen' at the class on the 11th.  =
I can't discuss it all, but a few points stuck in my mind.  Tom was the v=
ery model of modesty, as always, and Josh & Derek were immensely helpful.=
  After the tour (the cupping room, by the way, reminded me of some cabin=
s I've seen in AK--lots of wood, very cozy--and absolutely cluttered with t=
he "paraphernalia caffea"), we all got a cup at the outset and had the gene=
ral process explained to us.  This explanation served to remove much of t=
he mystery of the process; as another poster said, it's really straightforw=
ard.  The point isn't to nail an in-depth review like we read on the SM w=
ebsite (which would take several cuppings) but to initially cull out bad co=
ffees, then begin to assess what it is about the good ones that we like.
I was also struck by Tom's comment that there may be 30 world-class tasters=
 at a CoE event who don't agree on the flavors in a particular cup; many ar=
e the times when I search fruitlessly for the hint of 'fresh papaya' in a c=
uppa (pardon that pun).  I swore I smelled Vietnamese cinnamon in the fra=
grance of the first cup, but no one else I spoke with did.  The emphasis =
was on identifying what we DID notice rather than agreeing on the fragrance=
s/aromas/flavors.
The second cupping was a set of four coffees.  They were all quite distin=
ct.  We cupped & chatted about what we noticed in each.  I won't tell w=
hat the coffees were, but some were easily identifiable by their unmistakab=
le characteristics while others left me baffled.  At least I got a step f=
urther toward being able to explain what it is that I like about coffees th=
at I like, and what I don't like about the rest.  Another interesting poi=
nt which Tom mentioned in passing had to do with his easily identifying a W=
P coffee and how it differed from a DP.  I'd have liked to tried a couple=
 next to each other--so it's up to me to do that at home now.
BTW, we were not all amateurs.  I sat next to a guy I know who runs a roa=
stery in Santa Rosa & is renowned by espresso enthusiasts as one of the bes=
t roasters in the US.  Even he knew there would be something to learn at =
this event.
I came away knowing a bit more about cupping and having several new questio=
ns; in short, exactly what Tom said he'd hoped would happen! I also bought =
a cupping set within a week (eight gumbo spoons on Ebay = $15, six 6-oz p=
orcelain bowls from the local restaurant supply store = $5, the ability t=
o cup at home = priceless, or something like that).  It was a great cla=
ss & reaffirmed what good people the folks at SMs are.  =
Cheers,
Paul
      =
Homeroast mailing list
Homeroasthttp://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee=.com
Homeroast community pictures -upload yours!) :http://www.sweetmariascoffee=.com/gallery/main.php?g2_itemId=7820
      =
Homeroast mailing list
Homeroasthttp://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee=.com
Homeroast community pictures -upload yours!) :http://www.sweetmariascoffee=.com/gallery/main.php?g2_itemId=7820

3) From: Robert Joslin
Paul
     Thanks for an interesting post.
On Sat, Jul 19, 2008 at 11:54 AM, Lisa J. Carton 
wrote:
<Snip>
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20

4) From: Coffee Willard
Another
<Snip>
So how do you tell the difference between the two when cupping? Tell me so I
can dazzle my friends.
Randy
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20

5) From: Eddie Dove
Paul,
Thank you for that post.  That was a great read!
Eddie
-- 
Docendo Discimus
Home Coffee Roasting Blog and Referencehttp://southcoastcoffeeroaster.blogspot.com/On Sat, Jul 19, 2008 at 11:21 AM, Paul Jolly  wrote:
<Snip>
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20


HomeRoast Digest