This month we will be demonstrating how we choose our espresso for the shop.
We will be blind cupping 3 espresso blends (and an additional decaf) and will be taking you through what we would look for in a good espresso on the cupping table, how cupping for espresso is perhaps different to cupping for choosing a single origin, and playing a game of guess the decaf!
You'll have a chance to be guided through how we cup and get to taste our new espresso blend - let's see if you pick what we have chosen! #nopressure
If you’re unsure as to what Cupping is, it’s the practice of observing the tastes and aromas of coffee. A bit like wine tasting but without the headache afterwards! We love hosting evenings like this because it means our lovely Southsea Coffee goers have a chance to learn a little bit more about coffee and what we do (AND we get to try some exciting new coffees!)
So, what do we do?
First of all, we look at the beans to see if there are any physical differences between each, the beans are then ground which releases the aroma.
We then pour water over the ground beans to release even more and different lovely smells because when heat is applied, the aromatics become more volatile and this allows your nose to pick out flavours more easily.
After 4 minutes you taste, well…slurp the coffee and with the help of the SCAA’s Coffee Taster’s Flavour Wheel we were able to depict what flavours are apparent in each coffee.