Now that you understand the basic judgement parameters of a coffee cupping is the next thing which is done. Post roasting the beans an expert cups the coffee. It’s a delicate and quick act.
The beans are ground and smelt first which gives indications of sweetness etc.
Then hot water is added to the ground coffee and all the floating froth is skimmed off.
Then a spoon of this is “sucked directly to the edge of the tongue”. Sucking instead of sipping is done to get a clear direct understanding of the flavours.
Then the sucked in beverage is spat out.
The expert’s senses are tuned to identify the characteristics of the bean. The beans are marked on the tastes identified.
Now comes the interesting part. Now that beans are tagged with flavours, blends are created. A highly acidic bean is mixed with a sweeter bean to create a balanced blend. This important step leads to many others:
- The crema
- The oils, flavours and tastes of an espresso or coffee
- The volume
- The finish taste of the coffee etc.
Different prices for different country coffee, different blends are because of the distinctive tastes they have. Selection 9 is a variety of coffee grown in India which has Ethiopian origins won the Flavour of India award in 2002. In 2004 Tata Coffee won gold medals in a competition in Paris.
History says that when European coffee was transported to India in ships the beans soaked up the atmospheric moisture and had an aged texture and mellowed flavour. This is recreated in a specialty coffee called Monsooned Malabar produced in India where coffee beans are cured by the coast. These have mellow tones are predominantly used in blends to compensate for higher acidic beans
About the writer:
15+ years as avid coffee drinker, Nutan has had a chance to enjoy diverse coffee experiences -
tasting coffee beans, visiting plantations, roasteries and coffee shops, trying out coffees makers, making practices & recipes. The blog is an attempt to distill & consolidate all the wonder in the coffee world , with special attention on Indian traditional versions