One of the best things I have done to improve my barista education is to cup...and cup as often as I can. Because of cupping, I have not only developed my palate, but I continue to learn about the coffee -- defects, characteristics of certain varietals, roasting profiles, what I like in a cup of coffee and understanding why I like it and what makes it good. Cupping has become a favorite activity that I can't get enough of and look forward to on a weekly basis.
While visiting fellow coffeeinds and friends at Stumptown in Portland this past weekend, I experienced a great cupping -- a good table mix of some of Stumptown's current best (highlights were a colombian, rwanda, kenya, ethiopian)....I buttered up Stephen and walked away with a wonderful, winey and robust Kenya, a sweet and smooth House Blend, and my favorite, a delicate, citrusy, fruity Ethiopian Yirgacheffe. Currently, I'm enjoying the Kenya with a grilled PBJ (is that wrong???). It's tasty -- compliments my Raspberry Jam. So, kiddies, cup and cup often if you can. Helps your coffee knowledge expand and keeps it fun.
Other barista news...Portland was a blast! Thanks to tonx from Victrola for tagging along (hope you had a good time) and a HUGE thanks to Chris Tacy and the lovely (and enabler) Valerie for their hospitality and being sooooooo rad (I'd follow you guys to the end of foodie heaven and earth). And definitely a great thanks to Stephen, Kyle, and Stumptown for letting us play coffee during our visit.
Till the next adventure,
b
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That was my post there....
ReplyDelete-Chris Deferio
Bronwen....
ReplyDeleteAmen to cupping. We just finshed our cupping lab here and I am eager to have it filled with the sounds of awkward employee slurping.
I also love when I am just sitting here fussin with a grinder and John (our Master Roaster) just taps my shoulder to hand me a beatiful Kenya shot. Ohhh baby...
it's the little things.(1 ounce or so)
Thanks for coming by the shop B.
ReplyDeleteIt is always good to see you. Don't be too much of a stranger. Let's go play sometime.
b. wilson
I think you are onto something kiddo.
ReplyDeleteand actually the yirg is my favorite so far, mmm, blueberries.
~Gabriel
word.
ReplyDeleteunderstanding coffees, how they taste, and how they change is a must to be a successful barista.
every barista at the stump is required to attend two employee cuppings a month, which are held four days a week.
good to see you for sure b.
see you in seattle this weekend.
--s
Amen to cuppings. There's nothing more useful (and fun, in my geeky opinion) then being around the cupping table examining wonderful coffee and talking about it with other passionate people.
ReplyDeleteAlso stephen, I'll be way busy, but gimme a call when you're up here.
-Alex
I love this article.
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