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Short Rib Recipe Made With Fresh Roasted Coffee Beans (Espresso) and Fullers ESB

We at Sono Coffee Beansthink foodthinkers by Braville did an absolutely brillant job of laying out, explaining and showing the wonderfully delicious results of this fresh roasted coffee beans recipe, so please head on over to foodthinkers by Breville to get instructions and see the step by step of concocting this tasty little recipe.

Fresh Roasted Coffee Beans – Roasted and Shipped to You the same Day.

Josh Schrock – Sono Coffee Beans

http://sonocoffeebeans.big-e-biz.net

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Coffee Cupping 101


Cupping is one of the coffee tasting techniques used by cuppers to profile coffee aroma and flavor of coffee beans. To understand the differences between coffee bean growing regions, it is important to cup coffee from around the world side-by-side. Cupping is also used to evaluate a defective coffee or to create coffee blends.


Cupping Coffee


Setting Up the Coffee Table


I prefer to set up the coffee cupping table with 6 to 10 cups per coffee. These are set up in a triangular manner. At the top of this triangle you should place a small sample of the roasted coffee beans and a small sample of the green coffee beans. In the center of the table place a cup of room temperature water and an empty cup containing the coffee cupping spoons. Cover both the green coffee beans sample and roasted coffee beans sample until the cupping session is over and the coffee aroma, fragrance, and flavor profile have been written. After this time, the coffee samples should be uncovered and additional comments can be documented on appearance.


Preparing the Coffee Samples


Place 2 tablespoons of freshly roasted and freshly ground coffee in a 6 oz cup. Ideally one should use 55g of coffee per liter of water. The grind should be medium (between a French press size and a drip coffee size). The coffee should be roasted light. Roast about 30 seconds into the first crack long before the start of the second crack. This allows you to compleatly evaluate the coffee for defects, sweetness and aroma that are burned off at darker roasts. The roast should be similar for all coffee beans being cupped. During each coffee cupping the roasts should be similar, this can be verified visually by grinding a portion of each coffee beans sample and lining the ground coffee bean samples up next to each other on a black sheet of paper.


Analysis of Coffee Fragrance and Aroma


Smell the coffee grounds and write down your observations. The smell of the grounds is referred to as the fragrance.


Next add fresh hot filtered water (just off the boil) to each cup. So that the spoons stay at the same temperature as the coffee add hot water to the cup containing the spoons also. Smell each cup without disturbing it and write down your first observations of the coffee aroma.


Wait 1-2 minutes then Put your nose directly over the cup and break the crust of the coffee with one of the preheated coffee cupping spoons by pushing the coffee down . This is the most potent burst of aroma you will have during cupping and is the best time to evaluate the coffee aroma. Now stir the cup a little to make sure all of the coffee is emersed in water this will help the coffee sink to the bottom of the cup. Write down any further description of the aroma that you notice at this point.


Rinse the spoon in hot water before going to the next coffee sample. After evaluating the aroma of all of the samples, scoop out any grounds that continue to float. Most of the lightly roasted coffee grounds will sink to the bottom of the cup Due to thier high density.


Analysis of Coffee Flavor


When the coffee has cooled enough to taste, spoon up some cooffee and slurp the coffee strongly to aspirate it over the entire tongue. It is important to aspirate strongly since you are trying to cover the entire tongue evenly. Aspirating strongly will also cause some coffee to be distributed into the throat and nasal passage. The nose is another powerful tasting tool. Most of the flavor observed in a coffee is a result of aromatic compounds present in the coffee. This can be experienced by plugging your nose while drinking coffee. While your nose is blocked, the coffee will likely taste similar to instant coffee due to its lack of aroma. When the nasal passage is opened, a full rainbow of flavors will immediately become evident.


After every time you taste each coffee, document your observations of coffee taste, acidity, aftertaste, and body. Move to the next cup and try to compare the different cups. As the coffee in each cup cools, it is often possible to detect new flavors. Therefore, it is important to cup a coffee when it is both warm and when it has cooled to just above room temperature. The best coffees will have positive characteristics at both ranges of temperature.


If you’re cupping more than two or three coffees, it is recommended you spit out the coffee after abserving it. When cupping several coffees it’s possible to get too much caffeine, which can adversely alter your ability to properly taste the coffee.


Conclusions of Coffee Cupping


One of the keys to cupping coffee is practice and humility. Some of the best cuppers I know are modest and always want to learn more. Even some of the best cuppers in the world do not always agree. The beauty is that they agree to disagree while respecting and trying to identify the characteristics that other people find.


Do not be intimidated by people that try to impress you with some abstract description of a coffee. This is more of a romantic tribute to a coffee rather than a reality. Cupping coffee should be fun and interesting, but not a contest of who is more articulate. However, your evaluation should be more in depth than a reiteration of a textbook definition of a coffee.


Coffee cupping may seem strict and scientific, but the method followed in the coffee industry is quite varied and most good coffee cuppers have thier own permutation. Cup under standards you are comfortable with, but try to stay close to the industry standards in case you cup with other people.


Becoming a good coffee cupper is not hard. Trust yourself by practicing regularly and be humble enough to continue to learn from others.


Sono Coffee Beans
Josh Schrock & Jeremiah Reynolds

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