How to Best Cup a Specialty Coffee Tomassi Specialty Coffee
Cupping is a fundamental technique for coffee lovers, which allows them to analyze and appreciate the different characteristics of a specialty coffee.
This professional tasting method is used by roasters, baristas and enthusiasts to evaluate the quality and peculiarities of a coffee.
In this guide, I will show you how to best perform a cupping tasting using Tomassi Specialty Coffee, known for its exceptional qualities.
1. Coffee Preparation
To get started, make sure you have everything you need:
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Tomassi Specialty Coffee Freshly Roasted
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Coffee grinder
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Precision scale
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Kettle
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Water thermometer
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Cupping cups
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Cupping spoons
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Chronometer
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Filtered water
Grind: Grind the coffee just before tasting.
The grind should be medium-coarse, similar to the consistency of coarse sea salt.
Use about 14 grams of coffee for every 200 ml of water.
2. Heating and Water Preparation
Heat the water until it reaches a temperature between 92°C and 96°C.
Water quality is key; use filtered water to prevent unwanted flavors from affecting the tasting.
3. Dosage and Pouring
Weigh the ground coffee and distribute it evenly into the cupping cups.
Pour hot water over the cups, making sure to completely cover the ground coffee.
Let it rest for 4 minutes.
4. Breaking of the Crust
After 4 minutes, use a cupping spoon to break up the crust that has formed on the surface.
Bring your nose close to the cup and inhale deeply to assess the aroma of the coffee.
This is a key moment to capture the first aromatic notes of Tomassi Specialty Coffee.
5. Removing the Foam
After breaking the crust, gently remove the foam that floats on the surface of the coffee.
Use two cupping spoons to collect and discard the foam, leaving the liquid clean and ready for tasting.
6. Coffee Tasting
Wait for the coffee to cool slightly before tasting it.
Use the cupping spoon to take a small sip of coffee and slurp it.
This helps distribute the coffee across the entire tongue, allowing you to appreciate all the nuances of flavor.
7. Coffee Evaluation
When tasting, pay attention to different aspects of the coffee:
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Aroma: Evaluate the aromatic notes both hot and cold.
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Flavor: Analyze the different stages of flavor, from the initial attack, to the body, to the aftertaste.
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Acidity: A good specialty coffee has a lively, well-balanced acidity.
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Body: Consider the mouthfeel of the coffee, which can range from light to thick.
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Aftertaste: Notice how long the flavor of the coffee lingers after you drink it.
8. Recording Notes
Keep a log of your observations.
This is useful not only for comparing different coffees, but also for improving your ability to recognize and describe the different characteristics of specialty coffee.
Conclusion
Cupping is an essential practice for anyone who wants to deepen their knowledge of specialty coffee.
Using Tomassi Specialty Coffee, you can explore the complex aromatic and flavor notes that make this coffee unique.
By following this guide, you will be able to perform a professional cupping, making the most of every cup of coffee.