It's All About Coffee (#)
„standards in case you need to cup with other people. I like to cup when the coffee is lukewarm and when it is cold, and I do not like to smell the coffee as I break the crust since I find the aroma is somewhat overwhelming. Some people would scoff at these practices, but by using this methodology I am able to obtain consistent results that are in line with some very well respected cuppers.“
http://www.aboutcoffee.net/ 2002_09_08_bcearc.html - Cached
See Technorati for links to this site, see Alexa for related sites and search this website for ›Coffee Break‹.
Ten Steps To Coffee - National Coffee Association
„The cupper "noses" the brew to experience its aroma, an integral step in the evaluation of the coffee's quality. After letting the coffee rest for several minutes, the cupper "breaks the crust" by pushing aside the grounds at the top of the cup. Again the coffee is nosed before the tasting begins.“
http://www.ncausa.org/public/pages/ index.cfm?pageid=69
-
Cached
„This is the most potent burst of aroma you will have during cupping and is the best time to evaluate the aroma. As you break the crust stir the cup a little to make sure all of the coffee is covered in water and to help the coffee sink to the bottom of the cup. Add any further description of the aroma to the description you wrote before breaking the crust.“
http://www.coffeeresearch.org/coffee/ cupping.htm
-
Cached
„Cup under conditions you like, but try to stay close to the standards in case you need to cup with other people. I like to cup when the coffee is lukewarm and when it is cold, and I do not like to smell the coffee as I break the crust since I find the aroma is too powerful. Some people would scoff at these practices, but by using this methodology I am able to obtain consistent results that are in line with some very well respected cuppers.“
http://www.ineedcoffee.com/00/12/cupping/
-
Cached
Archived in Coffee Break