Cardiff Coffee was lucky enough to be invited to participate in a ‘coffee cupping’.
The 8am start on a Saturday morning was hard but the prospect of experiencing a wide array of good coffee made getting up a lot easier.
If you don’t know what coffee cupping is exactly, it is done to taste the different flavours, compare attributes and check the quality of beans.
So, how does it work?
Well, you get whole coffee beans (we had five different varieties that day), measure exactly 12g/cup and grind them.
After the wait you break the surface and stir and smell the freshly brewed coffee.
There’s certainly nothing better than fresh coffee in the morning!
You then take the top off the surface and sip each coffee at a time with a spoon. You then clean your spoon before you move on to the next cup.
Beyond taste and flavour, the expert taster has to be on the lookout for defects, which is where the quality control aspect of the exercise comes in.
Defects are bad beans that you can smell and taste in your cup (it tastes rather disgusting). One defect bean is enough to make your coffee taste like a rotten potato and trust me you don’t want to taste anything like it!
If a supplier of coffee has too many defect beans in their bags then distributers usually refuse to do business when them.
We tasted coffee from Brazil, Rwanda, Bolivia… and I have to say my favourite was one from Rwanda.
Supposedly Rwanda grows the best coffee in the world but unfortunately their coffee often comes with many defects. Can you image tasting different coffees every day? Sounds like a dream job…