Monday, March 12, 2007

Cupping and Blending- The Best Blend, so far...

At the Chicago CoffeeFest, I learned how to cup coffee. Cupping is just advanced tasting. The goal is to carefully document the flavor, aftertaste, and defects of each single origin coffee. Cupping is very similar to wine tasting. In fact, coffee has twice the amount of flavors and chemicals than wine has. Coffee is actually more interesting to cup or to taste than wine. Great coffee should be interesting to drink. One should be able to taste different flavors without adding milk, sugar, or artificial flavors.
I have finally developed a blend of Central American coffees with some African coffees that is creamy and sweet and has an incredible floral aroma. I have been told that blending more than a few coffees is not recommended. However, I added a few scoops of another coffee to my Giggles Blend which includes 5 different coffees and I truly found the best coffee that I have ever had. I have read that blending should be done after each individual coffee is roasted. Again, I roast them all together. The new "Rock the House" blend will help you give up adding milk- I hope.

3 comments:

clkl said...

Having tasted the Giggles blend this Pesach, we can only say that our holiday wouldn't have been the same without it.

Best of luck with your blog and your move!

All the best,
CLKL

clkl said...

Having tasted the Giggles blend this Pesach, we can only say that our holiday wouldn't have been the same without it.

Best of luck with your blog and your move!

All the best,
CLKL

Cantor Frank said...

Thank you Carolyn for your kind words. I apologize for the delay of the response.