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Coffee“Cupping” Coffee Interpreting the differences between coffees is best done by “cupping” each of your coffees. This is simply a tasting process. It is said that coffee has up to 800 different flavor characteristics, compared to around 400 in red wine. The combinations of growing region and the roasting process add to the taste dimensions. The main characteristics are: * Fragrance: the smell of the ground coffee. * Aroma: the smell of the brewed coffee. * Body: the impression of weight and texture of the coffee in your moth. * Mellow: a balanced flavor and aroma. * Rich: not just body and aroma, but also a satisfying buttery sense. * Acidity: a lively sensation or verve, as contrasted with a flat sensation. You can add floral, tart, sweet, sour, mild, woody, wild and many other characteristics that experts can distinguish to detail the differences between coffees. Mastering these differences will take you time and experience, and perhaps the guidance of a coffee connoisseur. Roasting tends to reduce the impact of regional growing characteristics through the heating process, so mild roasts are often preferable to search for a larger number of the characteristics derived from the origins of the coffee. To cup the coffee, coarsely grind about a quarter ounce of roasted beans and place them in your tasting cup. Test the fragrance. Add around 5 ounces of water at just below boiling point and brew for a few minutes. Using a spoon to break the cover of grounds, test the aroma. Slurp some of the coffee from the spoon, so that air and liquid meet all over your tongue to enhance your ability to sense the taste. The front of your tongue is more sensitive to specific flavors, while the back picks up acidity and bitterness better. Any stale tastes will likely be noticed first by the sides of your tongue. Savour and roll the coffee in your mouth then spit it out. You may have a line up of coffees in a number of cups. You should carefully record your impressions as you go down your line of tasting cups, trying to make sure each cup is tasted at about the same temperature and brewing time for consistency. If more than one person is joining in the tasting, it is useful to compare notes as you go, and discuss the different characteristics each person is noticing so that others can look for them as well. With your notes from your cupping exercise you are in a stronger position to compare characteristics and decide on the characteristics that you like. You can then explore what blends could bring out the complementary strengths and offset the weaknesses that you have found in each coffee. |
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More Coffee ArticlesDifferent Coffee Roasts ... reference is to the light brown color of the lightly roasted beans. The lighter roast is usually used for milder beans and allows them to release their delicate flavors and aromas. Medium roasts are sometimes also referred to as a medium high or American roast, which are a general-purpose roast. This roast produces a stronger, richer flavor, and can be sweeter. A city roast is taken a step further, and oils may begin to appear on the surface of the bean. Chaff at the crevice will have separated from ... Decaffeinated Coffee ... cup of coffee, and therefore it is not a choice favoured by most coffee drinkers. Arabica beans have a lower caffeine content than Robusta beans. Better quality coffees therefore have a lower stimulant effect than lower quality coffees. Because most instant coffees are made using Robusta beans, you may find you experience a greater stimulant effect from instant coffee than you notice from coffee made directly from the ground beans. The process of decaffeinating coffee most commonly consists of soaking ... International Specialty Coffees ... the evocative name Schlagobers , for its whipped cream. The Irish found a pleasant balance of flavors between coffee and their Irish whiskey, to make an Irish Coffee. This international after dinner favorite became so popular that restaurants often have a special tall narrow cup with a handle, often made in glass, to serve their Irish Coffees. To make an Irish Coffee, use a warmed Irish Coffee cup and add 2 tablespoons of Irish whiskey and a teaspoon of brown sugar. Pour in about two thirds of a cup ... How To Make Great Expresso Coffee ... tamp was too hard, the grind was too fine or there was too much water. Not enough crema suggests not enough coffee was used, or possibly that the extraction time was too short because the grind was too coarse, there was insufficient water, the tamp was too light or that the temperature of the water was too low. A cold espresso machine, shot holder or cup may also contribute to the low crema. Attaining the optimum mix of these factors to produce a perfect espresso consistently every time comes with ... Blending Coffee ... coffee. A smooth and satisfying mild Costa Rican coffee may benefit from a little of the heavier mellow flavor of a dark roasted Sumatra coffee, without adding too much acidity. Any of these blends may be sweetened with the addition of some coffee from Venezuela or Haiti into the blend. You may choose to stick with Arabica beans, but should you add some Robusta beans to your blend to improve the crema you get from your espresso machine? Seasonal and estate differences may have an effect on coffees, ... ~~~ This Coffee Information ~~~ Brought To You By low-acid-coffee.com For Other Articles of Interest On Coffee Please Be Sure To VisitSite Map Contact Us Copyright © 2007 LadyWeb All Rights Reserved |
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