I do it whenever I roast multiple different test batches (2 or more) of the same origin. I find it helpful for comparing the batches, and I often use it to decide which roast I prefer. The differences can sometimes be subtle, so I just choose the one I prefer.
Hey Mackenzie I will try the cupping method inmediately, although I have a doubt. Can you really feel the taste when the brew is so cold over ice? Normally one can feel the flavours better when the product itself is at room temperature, right?
I’ve had no problem tasting the flavor differences, but many factors go into that (just like for tasting chocolate). The goal is to avoid adding a heat variable~~we’re trying to determine a preference between roasts. Definitely if you feel you can sense the difference better at a warmer temp, do that! that’s how I was using it originally before consulting with a chemistry professor who offers guidance to the specialty coffee industry.
let me know what you think! It try to focus on "does this one taste differently from the one I just tasted?" sometimes (mostly) it's a subtle shift/difference. But given that a 1-2-3 minute difference in the development window makes a big difference, it makes sense!
Hi Mackenzie! The cupping is really interesting. Do you do this a lot yourself?
I do it whenever I roast multiple different test batches (2 or more) of the same origin. I find it helpful for comparing the batches, and I often use it to decide which roast I prefer. The differences can sometimes be subtle, so I just choose the one I prefer.
Im looking forward to tryng this, Im curious! Ive a whole bunch of beans to test roast :)
Hey Mackenzie I will try the cupping method inmediately, although I have a doubt. Can you really feel the taste when the brew is so cold over ice? Normally one can feel the flavours better when the product itself is at room temperature, right?
I’ve had no problem tasting the flavor differences, but many factors go into that (just like for tasting chocolate). The goal is to avoid adding a heat variable~~we’re trying to determine a preference between roasts. Definitely if you feel you can sense the difference better at a warmer temp, do that! that’s how I was using it originally before consulting with a chemistry professor who offers guidance to the specialty coffee industry.
i'm going to givee this a try.
let me know what you think! It try to focus on "does this one taste differently from the one I just tasted?" sometimes (mostly) it's a subtle shift/difference. But given that a 1-2-3 minute difference in the development window makes a big difference, it makes sense!