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Cupping Series II - First Pour Brisbane

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  • Cupping Series II - First Pour Brisbane

    Its back and bigger than the National Deficit our latest Cupping series will be looking at Unwashed, Semi & Fully Washed Coffees, Robustas, more in depth evaluation of roast profile and how it translates to the cup.

    These are your diary dates for the following Saturdays:

    18th and 25th of July

    8th of 22nd of August

    5th of September


    We will be commencing at 10:30am sharp at the first pour Brisbane 369 Montague Rd, West End.

    Peter Wolff

  • #2
    Re: Cupping Series II - First Pour Brisbane

    Originally posted by 46495253547F435241434B200 link=1247196461/0#0 date=1247196461
    Its back and bigger than the National Deficit our latest Cupping series will be looking at Unwashed, Semi & Fully Washed Coffees, Robustas, more in depth evaluation of roast profile and how it translates to the cup.

    These are your diary dates for the following Saturdays:

    18th and 25th of July

    8th of 22nd of August

    5th of September


    We will be commencing at 10:30am sharp at the first pour Brisbane 369 Montague Rd, West End.

    Peter Wolff

    Peter, you young Wolff
    You know I will be there

    Mate the last round of cupping sessions were fantastic

    KK

    Comment


    • #3
      Re: Cupping Series II - First Pour Brisbane

      Do i need to book in a place or just rock up?

      Comment


      • #4
        Re: Cupping Series II - First Pour Brisbane

        Originally posted by 293431323A3C2F3E343C2D2F343829325D0 link=1247196461/2#2 date=1247283967
        Do i need to book in a place or just rock up?

        Peter will be happy to see you... He is a Wolff after all and most of us are just young lambs ;D

        As a first timer...

        The others CSs will expect you to do the cleaning and washing of teh dishes / cups etc and to buy the rest of us... SO coffees after the fact...

        Cant wait to see ya there ;D

        AM


        Comment


        • #5
          Re: Cupping Series II - First Pour Brisbane

          Just giving you the heads up on what will be hitting the table on Saturday the 18th:

          Kenya Gethumbwini Lot 796

          Costa Rica Herbazu - Neranjo Estate Honey Process

          Rwanda Mugombwa - 100% Bourbon Sundried.

          Cheers Peter

          Comment


          • #6
            Re: Cupping Series II - First Pour Brisbane

            Originally posted by 343B2021260D3120333139520 link=1247196461/4#4 date=1247812870
            Just giving you the heads up on what will be hitting the table on Saturday the 18th:

            Kenya Gethumbwini Lot 796

            Costa Rica Herbazu - Neranjo Estate Honey Process

            Rwanda Mugombwa - 100% Bourbon Sundried.

            Cheers Peter
            Oooohhh!

            Its a shame Im in Adelaide--Id go in a shot (no pun intended) if I was close.

            Greg

            Comment


            • #7
              Re: Cupping Series II - First Pour Brisbane

              I just got home from the cupping session
              Peter was at his jubilant best
              Met a few Coffee Snobs and had a great morning overall

              KK

              Comment


              • #8
                Re: Cupping Series II - First Pour Brisbane

                Was looking forward to it, but hopefully Ill be there for the next one.

                Are you going to do mid-week cupping again Peter?

                Alex

                Comment


                • #9
                  Re: Cupping Series II - First Pour Brisbane

                  Sorry Alex no mid week cupping for this series.

                  Peter

                  Comment


                  • #10
                    Re: Cupping Series II - First Pour Brisbane

                    Just giving you the heads up on what will be hitting the table on Saturday the 1st of August:

                    We will be using three (3) coffees from Fazenda Monte Allegre and they will be Fully Washed, Semi Washed and a Natural.

                    We are looking at the effects of washing or not washing coffees and the results this has in the cup. I always find this one of the most fascinating journeys in cupping.

                    Cheers

                    Peter Wolff

                    Comment


                    • #11
                      Re: Cupping Series II - First Pour Brisbane

                      Another interesting sensory experience at Veneziano although very different this time with no coffee in sight.

                      Whoever would have thought it could be so tricky to differentiate between salty, sweet and sour.

                      Alex

                      Comment


                      • #12
                        Re: Cupping Series II - First Pour Brisbane

                        Originally posted by 072A233E12292B460 link=1247196461/10#10 date=1250307321
                        Another interesting sensory experience at Veneziano although very different this time with no coffee in sight.

                        Whoever would have thought it could be so tricky to differentiate between salty, sweet and sour.

                        Alex
                        Yes to add on Alexs post
                        It was similar to the test one would normally take if you wanted to become a sensory judge

                        Requirement is 100% correct to pass

                        Next cupping is in 2 weeks

                        KK

                        Comment


                        • #13
                          Re: Cupping Series II - First Pour Brisbane

                          For those that are interested in some of the specifics but couldnt remember them either I did a bit of googling.

                          We did solutions of water + either sugar, citric acid or salt

                          Im not sure that the info below specifies exactly what we did but it all seems reasonable

                          Ingredient                 Volume per litre of Spring water (or any constant water source really  

                          sucrose (sugar) for sweetness 3,6,12,24g/l
                          citric or tartaric acids for sourness 5,10,20,40g/l
                          salt .5, 1, 2, 4  g/l
                          quinine or quinine sulphate for bitterness 2.5, 5, 10,20mg/l
                          tannic acid for bitterness and astringincy 5,10,20,40g/l  
                          aluminium potassium sulphate for astringency without bitterness  2.5, 5, 10,20mg/l

                          That said I have no idea where to get quinine sulphate or aluminium potassium sulphate outside of a chemical supplier...

                          Alex

                          Comment


                          • #14
                            Re: Cupping Series II - First Pour Brisbane

                            Alan Frew has some links to how to make the solutions in his article archives somewhere on his website, but I think youll have to look back about 2-3 years ago.

                            Comment


                            • #15
                              Re: Cupping Series II - First Pour Brisbane

                              Im looking forward to going to my first ever cupping session this weekend!

                              Comment

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