News articles tagged with 'cupping'
-
One cup at a time
Coffee is an intriguing and whimsical thing. Many of us start on our caffeinated journey in an effort to achieve something that doesn’t taste like last night’s used dishwater, and, as we strive forward, we begin to insist that there must be some absolute, some ultimate combination of factors that will achieve the perfect cup every time. And then we taste the cup that, made in completely the wrong way, against all odds, indeed against all reason, tastes like true nectar of the gods. This is where our journey truly begins!
-
Cupping coffee – why we do it
Cupping is a tool that provides us with a consistent, qualitative platform to evaluate coffee samples. Why is this so important? Cupping resonates to the very core of our business, it’s how we come to understand specific origin character, it enables us to compare and contrast previous samples, to indentify faults or taints and, most importantly, it’s how we select coffees for purchase.
-
Giving Quality a Number
With massive growth in the number of coffees available for purchase, having the skill to discern and accurately articulate their value is quickly becoming very useful. As much as we love to get sucked into the inevitable quality debate, snapping up the best coffees requires us to get over our own personal subjectivity and force ourselves to start throwing down some definitive numbers.
-
Ron comes in second
This year there was a host of fresh competitors and judges at the Victorian Barista Championships and some stella performances. From our roasting team Ron Ngo delivered a brilliant performance to take 2nd place in the Barista category. In the cupping Ben Bicknell took out 3rd and Ron took 4th place. It was disappointing to not take a title, but big congratulations to Craig Simon from Veneziano coffee who won both the cupping and barista categories and Jen Marks, also from Veneziano coffee who took out the latte category.
Follow Five Senses ...
