Cupping is a sort of tasting session that we do to make decisions about which beans we want and the roasting style needed
to achieve the best flavour profile for each bean, whether they are a new season’s shipment of an existing origin or a new origin
we’re considering introducing into our roastery. We do a lot of this! It sounds like a dream job but in reality it’s not like drinking
coffee, which we love to do. With cupping, we just take a sample of ground coffee, pour some hot water on it and leave it to sit for a
while, before smelling it, tasting it and then spitting it out. We carry out cuppings for 3 reasons:
| 1: | To check on an ongoing basis that our roasting processes are correct and that we’re maintaining consistency. As roasting is a very manual process this is really important. |
| 2: | To test new origins under consideration especially in the burgeoning Fair Trade Organic area. |
| 3: | To test new season’s green beans to see if they are going to roast up the same as the last shipment. |