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Home | Barista | Dunedin Cafes | Coffee Recipes | Contact

Professionals have fun, what about us? They taste the coffee prior for the
buyers. The cuppers (their proper name) get to judge contests, write reviews
and so on. However, this experience is available to anyone. Fancy sitting in
front of dozens of half-cups of worldwide coffees?As a cupper, one must taste
the flavour, acidity, body, the finer attributes and finish, and smell the
aromas. It is simple to reconstruct this experience in your home.Start with
lots of good quality water – fresh and filtered. Water can spoil even the
best of grounds. Water can be stale because it can of airborne odors, sulfur or
mildew. Never use softened or distilled water.You will also need a tray with at
least twelve glasses. Grab measuring spoons and scoops. Oh, yes, you need
coffee, too!Boil your water. Grind your beans in a burr. Try varied settings
or the one recommended by one-cup coffee makers, if you happen to own one.
Remember the right grind equals the perfect cup.Steep the coffee in your machine
for three minutes. Filter your coffee and let it settle. Spoon some into your
glass. Sample it and smell the aroma. Concentrate hard on the aroma. Let the
coffee trickle all over your tongue. Hold it in your mouth for three seconds
and then spit it into a nearby container.How would you describe it? A hint of
wood? Like wine? Smooth? Acidic? Is it thin or rather syrupy? What about
floral or slightly peppered? It is interesting how many types of coffees there
are. However, this should come as no surprise as there are so many climates,
types of soils and not to mention the ways of preparing them.Try experimenting
with the worlds coffees. Discover that the Mocha from Yemen has a wine like
quality, whereas the AA from Kenya is rough and dark. What about the floral
coffee from Columbia?Also try variety - dark down to light; Viennese to
American; and fine grind to rather rough. Changing the roast or the grind with
the same beans can have different results.Add about 2 tablespoons or ten grams
of your coffee into your machine for every 6 fluid ounces or 180 milliliters of
fresh water. Your water should be close to 200 degrees Fahrenheit or 93 degrees
Celsius. However, you can alter this also.Understand coffee elements. An
acidic coffee is tart and dry (Mexican +; Sumatran -). The age and roasting
will vary this as well. The aroma can be fruity, floral or herby. Bitterness
equals more caffeine (robusta +; arabica -). You will detect this when the
coffee reaches the back of your tongue. The body refers to thickness (French
versus American). Nuttiness (too many ketones and aldehydes) equals bad beans?
Then, is there a sharpness (acid combining with salt)? It is acute in cheap
robusta. Experimenting is fun. Experience new blends, and run them through
your machine for the final results.