Coffee Cupping Guide

| Total Words: 619

Do you have to be a professional coffee taster to have all the fun from coffee ? the cuppers seem to have all of it, over and above their usual coffee buying, judging and writing reviews. But you can also enjoy the flavors of Tanzanian Peaberry, Monsoon Mysore and the rest if you wish to.

Coffee is judged by the professional cupper through its many attributes, like smell, taste, flavor, body, acidity and several others. You can also simulate a professional set up with some simple arrangements.

First, you must have an abundant supply of fresh, filtered water. The best ground coffee can lose all the charm if made with stale or tainted water. Water often absorbs smell from the air or may contain sulfur. Sometimes mildew in water pipes can alter the taste of water. never use distilled water as it contains an excessive amount of softening salts.

Keep an array of small glasses, small bowls, measuring spoons handy on a tray. And of course, you need the coffee.

Then keep boiled water ready. You have to grind the coffee beans in a burr grinder. Different settings of the mixer is needed for different trials of coffee. Surprisingly, grinds make all the...

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