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Monthly Archives: April 2014

Cupping Coffee

  • Steven Hodel
  • April 30, 2014

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One of the first steps we will be taking with our new roaster and is part of the ongoing process with all our roasts is to “cup”  the roasted coffee.

Cupping is a standard procedure that involves deeply sniffing the coffee, then loudly slurping the coffee so it spreads to the back of the tongue. We then attempt to measure aspects of the coffee’s taste, specifically the body (the texture or mouthfeel, such as oiliness), sweetness (the perceived sweetness at the sides of the tongue), acidity (a sharp and tangy feeling at the tip of the tongue, like when biting into an orange), flavour (the characters in the cup), and aftertaste.

Since coffee beans embody telltale flavors from the region where they were grown, by cupping you attempt to identify the coffee’s origin.

Calusa, in the future, will offer cupping opportunities for our clients so that can experience this unique process.

 

The Sound of Coffee Roasting

  • Steven Hodel
  • April 29, 2014

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A word about Sound and how it relates to coffee roasting: Sound is a good indicator of bean temperature during roasting. There are two temperature thresholds called “cracks” that roasters listen for. At about 200–202 °C (392–396 °F), beans will emit a cracking sound much like popcorn does when it pops, only much quieter.

This point is called “first crack,” marking the beginning of light roasts. When the beans are at about 224–226 °C (435–439 °F), they emit a “second crack.” During first and second “crack” pressure inside the bean has increased to the point where the structure of the bean fractures, rapidly releasing gases, thus an audible sound is emitted.