It has been an exciting week for us. We have recently returned from Osaka, Japan to pitch our ideas, and were promptly featured on TechCrunch and e27. Follow us on the links below!
e27 selected us as one of the 8 hot startups they think you must check out!
TC sees us as the next revolutionary idea!
http://jp.techcrunch.com/2013/10/09/11-teams-selected-for-b-dash-camp-contest/ (sorry, Japanese only)
Coffee beans have hundreds of flavor characteristics that our senses can detect, but how to taste all these special flavors? Here’s the method of tasting coffee!!
Coffee tasting, or cupping as it is called, has to be done the same way every time to ensure that the difference in the taste of coffee beans is not due to outside factors like amount of coffee and water temperature.
The cupping method works in the following way:
- Choose the beans that you want to taste.
- Take a quarter ounce of coarse ground roasted coffee.
- Heat 5 ounces of water to just below the boiling point.
- Pour the water over the coffee in a circular motion.
- Dip a spoon into the cup (with your nose close to the cup) so that it breaks the top layer of that coffee grinds that floated to the top.
- Take approximately half a spoonful of the liquid from the cup.
- Quaff it with a loud slurping noise. The noise is made so that you can mix the liquid with the air, spraying it directly over your tongue.
- Savor, swish once, and the spit out the liquid.
Using this method, the tongue is able to discriminate among the many subtle flavors of coffee. Different parts of the tongue detect different flavors.
Knowing how to taste coffee is not enough. One must know how to describe the flavors. The terms below are used in cupping. Each of these terms describes certain characteristics of coffee.
Aroma: the smell of the coffee.
Fragrance: the smell of the coffee grinds.
Body: the way the coffee feels in your mouth. This is the feeling of weight and texture.
Rich: the coffee has more than body and aroma. The coffee is buttery and satisfying
Mellow: the coffee has a fully-developed body; not harsh.
Acidity: The verve (for lack of a better word) of the coffee. Arabica beans are famous for having this characteristic.
For all of the terms used in cupping, Acidity is a highly desirable characteristic in coffee. Water that is used in brewing can affect it. If alkaline water is used to brew coffee, it will counter the acidity in the coffee. Purified or filtered water is recommended to get the best and truest taste from coffee. All in all, after the introduction of coffee tasting method and the terms, it’s better for you to go and taste your coffee!