Imagine your profession as a cupper? Yes, cupping does exist. In fact, professional coffee tasters enjoy the profession as an addition to judging contests, coffee buying and writing reviews, among other coffee-related tasks. But, sitting with several cups of Moonson Mysore coffee among other delicious flavors is a pleasure that can be experienced by anyone, not limited to only masterly cuppers.
A ?cupper? tastes and smells coffees for their flavor, body, aroma and acidity among many other attributes. A simple arrangement can help replicate the professional setting at home.
Be sure to have plenty of filtered water, as even the highest quality grounds can be spoiled with less-than-quality water. Water can have a stale taste to it when it has absorbed odors and been tainted with unpleasant tasting minerals such as sulfur or even mildew from the pipes. Avoid softened or distilled water also since it retains too much of the salts used to soften the water. Just stick with fresh, filtered water for the best taste and cupping experience.
It is useful to have a tray that can hold about a dozen small cups or cupping bowls, as well as a variety of measuring spoons or scoops. Of course, do not forget the coffee itself.
Begin boiling the water, and then grind the beans using a burr grinder set to different settings based upon the number of trials to take place. The fineness of the grind makes a significant difference in the final cup of coffee.
Prepare the coffee in a big or single cup coffee maker but allow samples to steep for several minutes. Generally, you will want two tablespoons of coffee per six fluid ounces of water, but adjust these measurements as you experiment. The water should stay around 200 degrees Fahrenheit, but the temperature can also be adjusted as you experiment with different combinations.
Now, filter the coffee or let it settle for a moment after which you can spoon out a taste and then smell. Enjoy the aroma for a moment, then taste the coffee letting it run over the tongue. Hold the taste for just a few seconds, and then spit the coffee into a nearby container.
You should now set back and think about that particular coffee?s profile. Did it have a woody taste and smell, or was it peppery or floral in flavor and character? It can be amazing how many different varieties of coffee there are, but a little knowledge of the origin of coffee grounds and beans should lessen any surprise considering the array of soil, preparation methods and climates.
Try coffees from different countries. For instance, you will notice that Kenyan AA is a rougher, darker coffee than Columbian which is more floral, whereas the Yemen Mocha is completely different from both offering the cupper a winey taste.
Try some of the different roasts which vary from very dark to light. Or, alter the grind from very fine to rough. Changing the grind or the roast in the same bean can make a big difference in the final coffee taste and texture. Some common attributes applied to a coffee?s profile refer to the acid (tart, somewhat dry), aroma (fruity, floral or herb-like), bitter, body, nuttiness, or sharpness.
About the Author:
Vince Paxton writes articles primarily for http://www.coffee-espresso-maker-tips.com , a web page about one cup coffee maker and single cup coffee maker. You can find his publications on
single serve coffee maker on his site.
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August 15 2008 | coffee | No Comments »
When a drink is both ancient as well as international it has an advantage, which is, it can be prepared in wide variety of ways owing to its long history. Coffee is one such drink.
From a list that literally can go on and on, you can pick out Cuban Cubano, Grop, Mexican Mocha or the Caribbean.
The Caribbean is a tricky one, but take the risk to try this out. Set your oven to 300F (134C) and bake a coconut for thirty minutes. Take it out and let the baked coconut cool. After sometime break the shell open, separate the inner flesh and make a paste. Mix coconut milk, a half cup of cows milk and the baked paste in a pan and set it to heat till the time the mixture becomes thick. Now strain the mixture for separating any shred of coconut granules. Put a cup of coffee into the mixture. Sit back and enjoy.
The Mexican Mocha is a creamy mix of chocolate and coffee one of the best combinations of two ingredients. You would need a teaspoon of your favorite chocolate syrup to which you have to put a quarter teaspoon of nutmeg and cinnamon. Slowly add a cup of coffee and add organic white sugar or regular sugar as per your taste. Mixing whipping cream or outing it as an accessory on top both will make it an irresistible drink.
Grop is a conventional holiday drink originating from the British Isles. Steadily peel a big orange and divide into slices. Repeat it with a lemon. Put a slice about the size of an orange peel on the cups bottom. Now mix into it a pinch each of grated cloves and nutmeg, one-third tablespoon of butter and finally a tablespoon of butter. Cinnamon is the next ingredient to join the others. Stir while adding a half cup of coffee. For taste go free with rich cream. Wow!
Viennese, Turkish and Vietnamese are the other favored beverages.
The Viennese coffee is made when you melt one eighth cup of dark chocolate into a sauce pan while stirring in one tablespoon of light cream. Put a half cup of coffee and keep on whipping till it attains a frothy texture. Let it settle. Cocoa and cinnamon are next sprinkled across the surface and raise a toast because its done. Simple!
Now we can try the Turkish delight. If you are in possession of the special dzezva pots for boiling the coffee, then nothing like it. You have heard correctly, you need to boil the coffee! This one is a strong coffee. Begin with finely grated Turkish coffee. Pour water measuring one cup into a pot, to which you have to put a half teaspoon of sugar. Now boil it all. Take it away from the heat and add a teaspoon of the ground coffee, stir the concoction and again deliver it to the heat. Remove when you see a layer of foam floating on the surface, then let the temperature drop.
From Vietnam lets bring the lip smacking iced coffee. For this you will need a Vietnamese coffee press. This is the most difficult step. Drop the ground coffee into the press and then pour a teaspoon of condensed milk into an empty cup. Boiling water needs to be poured over the press and let the liquid drip. Stir and put ice. Simply delicious.
But you know what will be the best step to take. Why go to so much trouble. Pack your bags and taste buds, hop around the world and let the natives dish the coffee flavors to you!
About the Author:
Johnathan Bakers writes articles mostly for http://www.coffee-espresso-maker-tips.com , an online publication covering information on grind and brew coffee makers . You might find out more about his contributions on
grind and brew coffee on his site.
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Beverages,
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August 06 2008 | coffee | No Comments »