Reflections on Cupping – Part Two: Thresholds of Taste

In last week’s email/blog, I detailed how despite the frequently repeated claims of neutrality, cupping will favour specific origins, process methods, and roast philosophies. The ratio of grounds to water, immersion extraction, temperature and brew timeframe all combine to either highlight or diminish a coffee's potential. For example, a dark roast will over-extract on the…Read more Reflections on Cupping – Part Two: Thresholds of Taste