Feb 04

Coffee Cupping with Roast House Feb 19th


February 19th at 1:00pm
@ The Co-op (44 W. Main)

All the coffees we are cupping are ethical, sustainable, and delicious!  Let's have fun, learn what our taste preferences are, and how, as consumers, our choices can make a difference.

This event is free, however, we ask that you please R.S.V.P. by phone or email so we are able to prepare for the size of the tasting.

What is 'Cupping'?

Coffee cupping, or coffee tasting, is the practice of observing the tastes and aromas of brewed coffee. It is a professional practice but can be done informally by anyone or by professionals known as Master Tasters. A standard coffee cupping procedure involves deeply sniffing the coffee, then loudly slurping the coffee so it spreads to the back of the tongue. The coffee taster attempts 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), flavor (the characters in the cup), and aftertaste. Since coffee beans embody telltale flavours from the region where they were grown, cuppers may attempt to predict the coffee's origin. 

Cupping classes offer the participants the chance to define what varietals, from the different regions/countries,  taste like, what the attributes are i.e. cocao, nutty, fruity; what the body/mouth feel is ie heavy, medium, light/delicate. It is a simple and fun way to determine which coffees they are attracted to without having to try every coffee in the coffee aisle.

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