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| Version | User | Scope of changes |
|---|---|---|
| Sep 10 2008, 7:44 PM EDT (current) | kaladi | 2 words added, 1 word deleted |
| Sep 10 2008, 7:44 PM EDT | kaladi | 18 words added, 5 words deleted |
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Our vision is to be the standard by which all other coffees are judged.
What is "cupping?" Why is it so important to the quality of Kaladi coffee?
By Paul R. - Training Guru/Coffee Aficionado/Coffee Buyer
Like a good cook, one must check and taste each recipe to ensure the quality that is being produce is to the standard that they want, and above all, that it will exceed customer expectations.
To begin a day with a badly roasted cup of coffee can ruin anyone’s day.To be able to stop that from happening is what sets aside a specialty coffee verses a gourmet coffee.
It’s all about balance; finding the right peak temperature for each varietal, and being able to produce a consistent quality coffee.
Cupping consists of the following: A freshly roasted beans ground slightly fine, hot water, and a silver spoon for slurping.Most cuppers do five to even ten cups of the same coffee, and about two dozen coffees at once.
The cupper for Kaladi, however, likes to have a more one-on-one relationship with that coffee, fine-tuning it, and knowing what will work and what wont.By cupping only one coffee at a time, one gets the full senses, the body, acidity, aromatics, and flavor characteristics for that roast.
Once the determination is set for the coffee, whether it passes or not, then the cupper will move on to the next batch.With a notebook at his side, the cupper takes careful notes and makes corrections in hopes that each batch will continue to be as good as the batch before.
Selecting the coffees is the same process.The only difference is, the cupper roasts the greens up after determining if they are worthy for tasting.This is achieved by carefully examining each 300mg bag of greens, looking for defects, flaws, or any other consistency issues that could potentially ruin the overall outcome of that varietal.
After the selection is made, the cupper cups the coffee.If it has potential, the next step is to cup it as a French Pressed coffee, to get more of the robust characteristics.Ifcharacteristics.
If the coffee passes the test, it is produced as a drip coffee, for that’s the true test as to how the customers will react to it.If the cupper likes the coffee, it will be displayed on the menu board…however, if he doesn’t, no one will ever know.
