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Old 10-04-2011, 10:29 AM   #61
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Quote:
Originally Posted by Dee Jsaan View Post
Late entry here, but I've roasted and cupped my own coffee.
Hey Dee, in all my years, I've never heard or seen the expression you've used.

What exactly is cupping? To cup...have cupped....

Does it mean "brew" maybe?
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Old 10-04-2011, 12:29 PM   #62
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Re:

It's probably germane to my geographic area.

As I learned the word in this use, "to cup" it means to develop a manner of roasting and brewing a consistent flavor of coffee. Much like creating a recipe that will proof the same for everyone when they try it the first time.

In my years of experience I started experimenting early and keeping notes as I went
and recording my reactions to the finished product. Attention to the materials and
processes I followed were also recorded. I'm kind of particular with certain things I prepare and not so discerning on some of the other things.

I don't know if anyone else here shares this quirk or not.
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Old 10-04-2011, 06:22 PM   #63
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I just recently started drinking coffee, with agave nectar and a little moo of half & half, out of a mug since I retired. Prior to that, I took it intravenously.
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Old 10-04-2011, 06:52 PM   #64
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Quote:
Originally Posted by Timothy View Post
Hey Dee, in all my years, I've never heard or seen the expression you've used.

What exactly is cupping? To cup...have cupped....

Does it mean "brew" maybe?
With coffee "cupping" is a method of formally scoring a particular coffee or blend of coffee on a scale. A vocabulary very similar to that used with fine wines is often used to describe the coffee. Aroma, taste, body, and acidity are typical "factors" used in the process. Multiple scoring systems exist and seem to vary in complexity.

For the vast majority of coffee drinkers, this process is performed by "Master Tasters" that work in the coffee industry to make sure a brand of coffee is consistent from batch to batch.

Having some knowledge of this process is important to those that roast their own coffee at home. I use it as a way to judge the quality of the green beans, roasting method, and as a way to validate a particular roast level of a batch. This helps me decided if I want to buy a particular bean in quantity.

.40
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Old 10-04-2011, 06:53 PM   #65
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I drink a half pot of Maxwell House original drip in the morning before I leave for work, 1 tsp of sugar and a splash of whole milk per mug full. Then I usually have a cup of mud at the supply house while I'm waiting for materials, just a shake of sugar and a shake of that fabulous non-dairy powdered creamer! If I'm able to get away from the job site for a few minutes, I'll go across the street to Duncan Doughnuts and grab a medium cup of coffee around mid day.
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Old 10-04-2011, 09:47 PM   #66
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Originally Posted by forty_caliber View Post
With coffee "cupping" is a method of formally scoring a particular coffee or blend of coffee on a scale.
Thanks 40cal. For almost every substance, there are professionals who have superior knowledge of it.

I just enjoy the outcome of all that knowledge!

Thanks for the explanation.
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Old 10-04-2011, 10:22 PM   #67
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Quote:
Originally Posted by Timothy View Post
Thanks 40cal. For almost every substance, there are professionals who have superior knowledge of it.

I just enjoy the outcome of all that knowledge!

Thanks for the explanation.
I wish I was that close with a coffee roaster...
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Old 10-21-2011, 06:38 PM   #68
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I order from Gevalia and I drink it black. I still love the occasional latte which I use Starbucks espresso for those. I'm a coffee fanatic! Coffee makes me happy :)
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Old 05-31-2012, 10:26 AM   #69
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Espresso

Buonasera,

I have my Espresso every morning ... and a Capuccino after lunch on ice or hot, depending on weather of course.

Nothing more, nothing less.

Good question.

Margaux Cintrano.
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Old 05-31-2012, 10:53 AM   #70
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Quote:
Originally Posted by Luca Lazzari View Post
A generous cup of Lavazza Qualità Oro prepared with my moka.


Caffe corretto Sambuca can make a nice desert
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