I know I already mentioned it the other week, but I’ll say it again. I’m proud to be friends with coffee geeks Norm and Wilson, and I want others to know what they’re doing at The Coffee Foundry is very cool.
A couple Saturdays ago, Esther of Ambitious Deliciousness and I held a Bloggers’ Cupping Event at The Coffee Foundry to do just that. We invited a few bloggers to come out and experience what coffee cupping is all about. What happened exactly? Norm led us through a sensory journey as we sniffed and sipped their coffee in different stages it went through from bean to drink.
I had the pleasure of supplying breakfast for the event, which included pumpkin cardamom scones, pecan coffee cake, Greek yogurt parfaits, and fruit salad. Visit back because I’ll be posting the scone and coffee cake recipes!
During the cupping, we tasted a Brazilian Cerrado and an Ethiopia Sidamo and were asked to describe the aroma, acidity, body, flavor and finish in terms like carbony/nippy/fat/rough. Luckily we were supplied with a whole glossary of terms to choose from (because I wouldn’t normally describe the taste of coffee as nippy or fat), and those terms were just among dozens of others.
We learned about all that goes into the science of brewing coffee well. New to me was the fact that ground coffee blooms when hot water is poured over just as it should if the grounds are fresh. Also, speaking to freshness of coffee, Norm taught us about the Rule of 15. The Rule of 15 refers to three rules about coffee:
1) Green coffee should be roasted within 15 months of harvest, or it goes stale.
2) Roasted coffee should be ground within 15 days of roasting, or it goes stale.
3) Ground coffee should be brewed within 15 minutes of grinding, or it goes stale.
Coffee geeks might already know that rule, but it was new to me. I think I can speak for most of the attendees that we all learned a significant amount about coffee last Saturday. It’s easy to overlook the complexity it can take to arrive at your daily cup of coffee, so participating in a coffee cupping was a refreshing way to understand the precision (and balance of art and science) in making a good cuppa joe.
The Coffee Foundry is having special promotion for blog readers! Get $1 off any beverage when you mention “Foundry Coffee Cupping” upon ordering. This promotion is good until April 15, 2011. And if you’re interested in participating in future cupping events, either comment below or send me a quick email.
And a big thanks goes to Albert Cheung Photography for supplying the photography for this post!