003: Cupping Protocols

003: Cupping protocol Starting my new job as a roasting/production assistant has been pretty interesting so far. I had the opportunity to cup some roasted batches with the head roaster. Upon being told of the cupping protocol used for QC, I questioned him as to why he decided to use those variables (i.e. 7’00 break […]

002: Why your [coffee] cup shape probably matters

002: Why your [coffee] cup shape probably matters Cup Lip: changes how much and where on your palette does the liquid hit during a sip THICK → more liquid enters your mouth + hits hard and soft palette = more perceived body, texture = can be perceived as heavier + more sweet cup THIN → […]

001: Sharing is caring

001: Sharing is caring   TLDR:DECANT your coffee from one vessel to another inst. of stirring/swirling Over my last couple years of making coffee, I’ve always observed the disparity in the treatment of any coffee after it is brewed. Around half of the baristas nowadays opt to stir a beverage over swirling— mostly because of […]