Palate Development.

[Bon]

Not sure where to put this topic.. but anyway, there is not much discussion on pallette development here, how come?

Does anyone do conventional cupping, and how regularly?


Does anyone know if it possible to get the following things locally, or do I have to suck it up and become a member and then purchase the stuff?

http://www.scaa.org/shop/product_detail.asp?productid=R300100

http://www.scaa.org/shop/product_detail.asp?productid=R400200

Any other tips & pointers for developing a sharp pallete? I guess this is pretty vague & open-ended, but I am just starting to get serious about it so any info. people want to throw this way will be much appreciated.

[COFFEECHASER]

Re: Pallette Development.

What a great question Bon. One I am interested in as well. I want to try and develop my palate as well and see if I can better understand and describe specific flavours and aroma. Very pricey options those you have linked to though.

[Bon]

Re: Pallette Development.

I am hoping someone like Luca see this and replies.

Maybe Id be better off posting on CG, as I know ABC and WBC accredited judges read there and Im not sure if we have any here? Still, surely someone like Andy, or anyone who sources the greens for him would have to know whats up when it comes to this kinda stuff though?

[Framey]

Re: Pallette Development.

Pretty sure John Doyle sells the Le Nez du Cafe Standard Set. I think Hazel had one with her at the last Sydney Geek Meet.
I remember smellling the Jasmine vile.

Have you seen the flavour wheels? Ive got an image of one on my hard drive I can email to you.

Im kind of interested in doing some of the breaking the crust style cupping.

The other method I should employ more often is through the Aeropress.

[luca]

Re: Pallette Development.

Hi Bon,

I dont know if JD is still selling them, but he will surely know where to get them from.

I think that Hazel has one, as well as a brilliant palate, a coffee roaster and a gagillion different beans. I wonder if Di Bartoli heard that *hint, hint*

The judges accreditation was quite different from traditional cupping - it was more geared towards picking up faults in the extraction, as opposed to faults in the beans. Of course, if you cup with CS stuff or with stuff from a decent roaster, youre probably not going to encounter too many defects, but it will broaden your palate. The only problem is that you will never be able to drink a french press coffee again without thinking "damn, this coffee would be much better cupped" ;P

Cheers,

Luca

[Thundergod]

Re: Pallette Development.

You could just write down that flavour list (free) and start with that.

Recently Ive been able to taste "nutty" and even "almond".

Chocalate is easy.

Just need to work on the rest.

[Framey]

Re: Pallette Development.

I was thinking about it a little more... Ive read that the round table, slurping style of cupping is performed by roasters looking for faults in green bean samples. Checking for faults before committing to container loads of green.

Im sure you could cup to work on blends. The other thing that comes into it then is roast level. Ive often heard of cupping roasts being barely past first crack, thus revealing bean flavours not roast flavours.

[Flo]

Re: Pallette Development.

Hi Bon,

I think that Hazel has one, as well as a brilliant palate, a coffee roaster and a gagillion different beans.  

Yes she does. I could spend hours in her roastery!

[luca]

Re: Pallette Development.

July 05 (I think); Hazel goes through her Nez du Cafe set with us whilst cupping.

[luca]

Re: Pallette Development.

Hazel pours:

[luca]

Re: Pallette Development.

Hazel shows me an Espro for the first time:

[luca]

Re: Pallette Development.

The only other shot that turned out decent from that trip. You can see the SCAA flavour wheels that someone mentioned under Pedros chin:

[luca]

Re: Pallette Development.

In short: talk to Hazel. Convince her to run something for you. You wont regret it!

[Bon]

Re: Palate Development.

Pretty sure John Doyle sells the Le Nez du Cafe Standard Set. I think Hazel had one with her at the last Sydney Geek Meet.
I remember smellling the Jasmine vile.

Have you seen the flavour wheels? Ive got an image of one on my hard drive I can email to you.

Im kind of interested in doing some of the breaking the crust style cupping.

The other method I should employ more often is through the Aeropress.

Yeah, can you email it to me please?

Next time we get together, we can do some cupping if you like?

I cupped Suspensions Limmu a couple of days ago, the first time I have properly sat down to cup something... I gave it 89/100, but I am not sure about the score I gave it for acidity (got it confused with the finish?) - could be too high and it might bring the score down to ~85 when I re-evaluate it. I think its pretty balanced for a SO though, which gives it a few extra points.

I was thinking about it a little more... Ive read that the round table, slurping style of cupping is performed by roasters looking for faults in green bean samples. Checking for faults before committing to container loads of green.

Im sure you could cup to work on blends. The other thing that comes into it then is roast level. Ive often heard of cupping roasts being barely past first crack, thus revealing bean flavours not roast flavours.

Sounds interesting! Makes sense though, I guess... will have to try it out and see!

In short: talk to Hazel.  Convince her to run something for you.  You wont regret it!

Looks likely I will be going out to Mt. Isa for work, so I need things to do on my days off so I dont spend all my time (and money) drinking up there. I dont just want to have a play with the Nez du cafe set for shits & giggles, I want to develop my pallette.

Hazel is actually the one who introduced me to the Nez du cafe set, as well as some other stuff.

Needless to say, anyone wanting to hook up with Hazel to learn something or buy some beans is not going to regret it... Im still working on a heap of stuff from spending 3 hours with her a few months ago.