Cupping Coffee (or?the art of coffee tasting) ? The Daily Basics

By Coryanne Ettiene of Kitchen Living with Coryanne

Coffee origins are traced as far back as the 13^th century, however it was not until the 15^thcentury that the Sufi monasteries of Yemen began brewing it as we do today.? The Boston Tea party made coffee drinking a patriotic duty in 1773, but it was not until the prohibition in 1920 that coffee sales boomed in the US when it became the drink of choice in many homes.? Today coffee is one of the most widely consumed drinks in the world.? My house is fueled by coffee.? Before we had children we enjoyed coffee for its taste and aroma, now we survive on it, even drinking cold coffee in emergencies.? Frankly, I am tired of guzzling down my coffee, I want to enjoy, understand and appreciate it again.? Here is my guide to buying, storing and tasting coffee.

Like wine, the soil impacts the taste and aroma of the coffee bean

Like wine the soil impacts the taste and aroma of the coffee bean, hence why different locations produce different flavored coffee?s.? Each bean offers something unique:

• The Arabian: Often called mocha, is the most ancient, with a medium to full body, rich flavor and dry aftertaste?some say a hint of chocolate.
• The Brazilian: (no, not the wax): A medium to moderately dark roast with a hint of sweetness.
• The Colombian: Generally full-bodied, fruity and acidic with a dark roast.
• The Costa Rican: Dry and medium-bodied, with a dark roast.
• The Ethiopian: Sweet, medium-bodied and fruity, with a dark roast.
• The Hawaiian: Delicate, dry, slightly sweet, with a medium to moderately dark roast.
• The Kenyan: Dry and acidic, with dark roast.
• The Sumatran: Full-bodied and slightly fermented with a dark roast.

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Cupping

Cupping is the art of tasting coffee, and while the process is just as technical as wine tasting, it is in many ways more complicated as coffee beans have up to?800 flavor characteristics that our senses can detect. Red wine, by comparison, only has 400. ?When enjoying your next cup, look for these key characteristics:

Kitchen Aid makes a great coffee maker - click for more info (on sale!)

Aroma: The smell of the coffee.

Fragrance: The smell of the coffee grinds (and the more oil the bean has, the more fragrance the grinds will have).

Body: How the coffee feels in your mouth. This is the feeling of weight and texture.

Rich: Is when the coffee is buttery and satisfying.

Mellow: For when the coffee has a fully-developed body; not harsh.

Acidity: Arabica beans are famous for having this character trait.

Once you know just how grand a good cup of coffee tastes, you would be foolish store it like an amateur? those in the know offer these tips for storing the perfect roasted bean:

Storage

These cream-ware canisters are perfect for storing coffee. (on sale over at Williams Sonoma now - click)

An airtight container stored in a cool, dry, dark place is the best environment for your coffee because moisture, air, light, and heat all work to spoil the bean. ?For best tasting coffee, buy your beans whole; store them in a sealed container in a dark place and grind before brewing.

Do not freeze roasted coffee ? Coffee beans are porous and will absorb odors present in your freezer, additionally the moister from the freezer will break down the bean leaving you with a dull bean with little resemblance to what it was before it arrived in your freezer.

Use it within 2 weeks of purchase ?Coffee begins to loose its freshness after 2 weeks; try to avoid keeping your coffee for longer than 2 weeks to maintain freshness.

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Coryanne Ettiene?s new site has JUST launched.? Meander on over there and enjoy Kitchen Living with Coryanne.?? It is filled with great info, recipes and entertaining ideas!

Source: http://thedailybasics.com/2012/08/cupping-coffee-or-the-art-of-coffee-tasting/

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