Without getting too verbose and digressing into a technical explanation of the process--coffee cupping is the method by which coffee professionals analyze flavor and aroma characteristics of coffee.
There are a vast array of brewing techniques out there, many of which we've talked about here, but the simplest, purest expression of coffee extraction is cupping.
In the simplest terms possible, the coffee is allowed to steep in a cup of hot water. The spent coffee grinds float to the top to form a crust which is broken with a spoon releasing the coffee's aroma to be observed. After the aroma is noted, the spoon is used to capture the extracted coffee which is slurped over the palate and the spectrum of flavor and texture characteristics are observed and noted.
It is an excellent, informative and highly ritualistic process that really focuses participants on the inherent characteristics of the featured coffee. We're working with Grid Magazine and designers Ali Croft and Tim Skirven to choose and promote a new, unique, direct trade coffee and we think the best way to pick something that our fans and customers will love is to, well, let them (you) pick it!
We're roasting a ton of new coffees in test batches to narrow down the field and then we'd like to invite you to a cupping event to rate the best of those selections and whatever you choose will be our next featured farm direct coffee!
The cupping event will take place Wednesday, 27 February 2013 at the Blanchard's Coffee Co. Roast Lab.
Our space is limited and preparation is crucial to a great cupping event so we'll ask that you sign up for a spot so we'll be ready for you. We look forward to seeing you and sharing a great coffee experience!