Hi all.
I currently have 6 types of green beans - Colombia/ Peru/ India/ Ethiopia / Kenya / Nicaragua and am thinking about doing a home cupping session.
I've never done one before, but I know the basic principles and the methods.
But rather than adding coarsely ground beans to a bowl, and then 'breaking the crust' and then removing the grinds, how would the result differ if I simply made pour-over coffee with each bean type?
It will probably reduce the mess and the work required, and also produce a drinkable cup of coffee without coffee grounds in it that can be shared around if there are a few people in attendance.
Obviously the brewing time is vastly shorter, but will that change the results enough so that a pour-over method fails to achieve the objectives of cupping - which is to learn the flavour profiles of each type of bean?
Thanks in advance
I currently have 6 types of green beans - Colombia/ Peru/ India/ Ethiopia / Kenya / Nicaragua and am thinking about doing a home cupping session.
I've never done one before, but I know the basic principles and the methods.
But rather than adding coarsely ground beans to a bowl, and then 'breaking the crust' and then removing the grinds, how would the result differ if I simply made pour-over coffee with each bean type?
It will probably reduce the mess and the work required, and also produce a drinkable cup of coffee without coffee grounds in it that can be shared around if there are a few people in attendance.
Obviously the brewing time is vastly shorter, but will that change the results enough so that a pour-over method fails to achieve the objectives of cupping - which is to learn the flavour profiles of each type of bean?
Thanks in advance

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