Learn how to do a cupping

1. Cupping intro: Hello, my name is Sarah barista training here at the coffee Dr. today in this class we're going to talk about the exciting topic of puffing on the hows and whys. 2. Cupping why: Cupping simply means you're going to taste a variety of coffees in the same session. In the same way. This will allow us to make a direct and fair comparison between over coffees. Whilst we can at the same time assess the quality of the beams, the flavor notes, how the coffee looks is it's a light medium or dark roast, and so on and so forth. This will then give us an educated guess as to how best to use the coffee, e.g. in an espresso or pour over. So today we're going to be looking at three different coffees from a provided by local grocery. Got a Mexican coffee. We have a Colombian coffee. All three coffees are 100% Arabic and we're going to have a look at the coffees, assess the risk profile. I'm going to have a look at the beans and then we're going to grind down again to smell them. And we're going to add some water when we're going to smell them and taste them and see how we can best use these coffees. I'm going to get the equipment and see what we do. Show it. 3. Cupping equipment: Right, So coffee equipment we need when you do Grindr for grinding Cove grams of coffee beans and large grind, e.g. for French press, we have our cutting spoons because I weighing scales, very important. We have three glasses. I'm going to grow the coffees and C is glosses and that's what we're going to use the copy. Then we have our three coffees, 123, we're the glass for each garden coffees, the glasses. Olympus with loss of water to avoid guessing, Heidi, capital equipment. Let's get started. Shall we? 4. Cupping method: So the boil the kettle. And I've measured out 12 g of each and every coffee. We're going to show you what the beams look together. One tomato, make some coffee, which is natural, or more such a mixture that leads to difficulties in the medium-risk. We have the Colombian coffee, but she's also watched that we have to really stay till now, as I mentioned in previous speaker fees we're trying today comes from the local artisan roaster just taught me right here in front. She's been racing for a couple of years now and recently started racing specialty is what she's very passionate about. The coefficient goes to wait on me, writing them down and then you'll see what they look like. Those provided some water. So two things. I didn't mention that. Yeah. Handy cut spending and a glass of water. This is a free drink leases routinely couple of springs in between each coffee to like cost estimation technique, essentially, we're gonna do coffee, tasting the coffee exactly the same way you might taste the last one. You're going to smell it. And once you actually have it in your mouth, you're going to shut down your mouse in Tibet and then spit it out the same thing as y. And if you have too much wine and then you're going to have a great time and we have coffee. It's the same, such as caffeine are okay. So far so good. Hey, that's pretty good in here. Now. We have 12 g of coffee. For all three. Have the same garden size, 03, 200 g of blockchain. Most we start the timer, we're going to leave it running. Because good guy. Three coffees, as you can see at the moment, I'm sorry. The time or they're going pretty likely to occur. So that's your Guatemala. Mexican Colombian says what the cops are like. Now. I know you can't smell it, but I can tell you for the moment they'll smell, as you would imagine, fresh, freshly ground coffee. Okay, So next stage, while we're waiting for coffee to cool them, to actually be able to physically taste it. We're going to have a little look, a closer look here to smile. We're gonna do to smell it as a certain taking pinch going to use, which I'm going to show you while we're waiting for coffee to cool down, to actually physically be able to taste it. I'm going to show you the technique we used to be able to smell the coffee and see if we can detect any differences. Instead of if 30 differences. I'm wanting to compare several copies. It might be handy to note down the name of each coffee and then the elements of it that you like. So if you can split our coffee, e.g. it smells or ****** or fresh red fruit or chocolate. Write it down so you remember for neutron, to save you having to try to remember till because it can get confusing if you do lots of Mongo, the cluster manifest. It smells of honey. Little bit of Hox, actually funny enough, there are coffees out there that taste of hops, so it's not impossible. If you've watched the previous video. Remember, we compared wine and coffee. Wine has a couple of hundred different flavor notes, and coffee has over 100. I have myself the trunk coffees at taste of hops and it's a lot, but you get used to it and there's an espresso is absolutely fabulous. It was a Colombian coffee instantly. So Guatemala, I would say honey. Honey, and let's say that it's a light roasted coffee. The Mexican. To me, I'm getting a sense of perhaps licorice. Licorice, citrus fruit, slightly darker roast. But so far it's pleasant. If you recall, the Mexican one is the coffee that has been washed and natural. So I would translate it to be there are two coffees in here. What would mean it's acidic? Generally speaking, the natural preparation, but generally mean it might be a bit sweeter because the coffee flesh, the fruit itself has been left around the bean shaped days drawing a tree. The Columbia. Columbia and I find very chocolatey, very sweet. So it's gonna be interesting to see what these coffee tastes like in a couple of minutes. So the magic of editing come back in 2 min and see if it's good enough to try. That's good enough. We're going to take the top layer of coffee grounds off to allow us to taste the coffee without actually physically eating it. Let me do it like this. So you get two spoons because take all those coffee grounds of the top. 23 times if you need, as you failed to make sure you're gonna get funny when you drink. Rinse suspends in-between each typical avoid cross-contamination. We're going to see how this tastes add to our list of the different players were getting. Couldn't get just by consumers. Feel free to get more months is no limit. So that's confirmed in a Colombian taste of chocolate, but I was in more dark chocolate, sweet because I thought it might be initially. So it's interesting to remember. It's actually quite a heavy. Heavy. Got a good mouthfeel, which means it doesn't feel dry my mouth. I have a quick cut. Mexican learning. He suddenly Kristen has going to be deletion espresso. I can't wait to see what that's like. Tomatoes, very, very fruity. That's nice. That'd be great and espresso or in a chemical or something that the coffee stain contact with water for a long time. Let me delicious. It's interesting to note. We are 10 min into this. We can wait another 10 min and we can try it again and you'll find the coffee is different as it cools, which is a great thing to get your slope if you're insuring to covaries you like cold ice coffees in the summer. So certainly haven't got invite you to try them. So there we have it. We've tasted all three coffees. All remains to be seen now is to try the coffees and different preparations and see how we go. I hope you found this class and use your project should you choose to accept, is to upload a photo, oh, see coffee or coffees while you're copying. With family, with friends, how you're doing it at home or work. And upload photos. And I'd love to see if you've actually done them, a score sheet or details of each coffee flavor and as you find in them. And if you have a preference on lots, which is entirely possible, we may find them all the same. I hope you found this class are used. I see you again soon. Thank you very much for watching. Hi.