I start every morning with a non-fat, decaf, sugar-free vanilla cappuccino. Peter simply calls it the “Why Bother”. But, it is my not-so-guilty pleasure and I have never claimed to be a coffee connoisseur. As long as my foamy capp isn’t watery, I’m good. What makes it ironic is that I will be attending a coffee cupping recommended through a friend at our local Online Coffee of the Month Club, why not right? Of course it would be an entirely different story if you gave me a glass of Zinfandel or a piece of Tiramisu, but we are talking coffee here.
When we were invited to a coffee cupping (tasting) at Volcafe by Mark Inman, a master in the coffee industry, I was excited to be learning what was considered a good cup o’ Joe.
He has traveled all over the world importing the finest beans, has tasted thousands of varieties and, frankly, just knows what the heck he is talking about. My only question was, “should I mention that I don’t drink caffeine”?
When we arrived the glasses were all lined up in a row, ready for the coffee cupping (tasting), with the green and roasted beans directly behind. There were four tasting glasses per varietal, about 48 all together. The single glasses at the top are to hold the cupping spoons.
The coffee masters remove the foam from the glasses. For tasting the coffee you get a spoonful from each glass and slurp the coffee strongly…and loudly. This is meant to aspirate it over the entire tongue.
We spent about a half hour tasting at the coffee cupping, trying to differentiate between what was the good, the bad and the ugly.
The professionals seemed to be on the same page with their choices, using terminology that was foreign to me. Whereas, I was taking great pleasure in tasting everything that they thought was ‘the ugly’. You are all aware that I love weird food, apparantly bizarre drinks too.
What and where is your favorite cup of coffee? Have you ever been to a coffee cupping?