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Cupping with pour-over coffee rather than the usual method?

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  • Cupping with pour-over coffee rather than the usual method?

    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


  • #2
    Originally posted by Covalatt View Post
    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
    It depends what you want to get out of it. I’m not as uptight about definitions as many people, but I do agree with those that say only cupping is cupping. Everything else is tasting, and that’s absolutely ok. In fact it’s more than ok, it’s often necessary. Formal cupping can help you evaluate three main things: 1. Green bean quality, 2. Roast quality (not at the same time), 3. Attributes of the coffee as per a cupping sheet (aroma, fragrance, acidity, body, finish, flavour). It often can’t tell you what the coffee will be like as a particular style of drink such as espresso, filter coffee or with milk. So if you want to use a cupping sheet and learn the method then a proper cupping is the best way. But if you want to try to pick out particular flavour notes or compare a range of different coffees using a specific brew method then a ‘proper’ cupping may not be the best way. Just don’t get the two mixed up, that’s all. For example a cupping sheet won’t translate for use with other tasting methods very well as the brew method heavily influenced things like body - Espresso will always have more body than filter coffee, and if you use pour over for a ‘cupping’ as you suggest body will always be on the lighter side. If you want to compare all six coffees that you have all at once then pour over could be quite a good way to do that. They do suggest that when you start learning to cup properly you should keep it simple and only cup 2 or 3 coffees at a time to avoid palate fatigue and confusion. Another good reason to use pour over. Just be clear that what you’re doing is a comparison rather than a quality evaluation of any kind. I feel like I’ve rambled a bit so I’ll stop there. I hope that makes sense.

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    • #3
      Originally posted by LeroyC View Post
      It depends what you want to get out of it. I’m not as uptight about definitions as many people, but I do agree with those that say only cupping is cupping. Everything else is tasting, and that’s absolutely ok. In fact it’s more than ok, it’s often necessary. Formal cupping can help you evaluate three main things: 1. Green bean quality, 2. Roast quality (not at the same time), 3. Attributes of the coffee as per a cupping sheet (aroma, fragrance, acidity, body, finish, flavour). It often can’t tell you what the coffee will be like as a particular style of drink such as espresso, filter coffee or with milk. So if you want to use a cupping sheet and learn the method then a proper cupping is the best way. But if you want to try to pick out particular flavour notes or compare a range of different coffees using a specific brew method then a ‘proper’ cupping may not be the best way. Just don’t get the two mixed up, that’s all. For example a cupping sheet won’t translate for use with other tasting methods very well as the brew method heavily influenced things like body - Espresso will always have more body than filter coffee, and if you use pour over for a ‘cupping’ as you suggest body will always be on the lighter side. If you want to compare all six coffees that you have all at once then pour over could be quite a good way to do that. They do suggest that when you start learning to cup properly you should keep it simple and only cup 2 or 3 coffees at a time to avoid palate fatigue and confusion. Another good reason to use pour over. Just be clear that what you’re doing is a comparison rather than a quality evaluation of any kind. I feel like I’ve rambled a bit so I’ll stop there. I hope that makes sense.
      Thanks.

      As I suspected, there are no shortcuts.

      I'm a novice at judging acidity, sweetness, aromas, and am vague about what 'body' means in coffee, even though I'm more used to what it means for red wine.

      I might do it the proper way so I don't waste time in learning about the beans.

      Thank you for a detailed response!

      Comment


      • #4
        Originally posted by Covalatt View Post
        Thanks. As I suspected, there are no shortcuts. I'm a novice at judging acidity, sweetness, aromas, and am vague about what 'body' means in coffee, even though I'm more used to what it means for red wine. I might do it the proper way so I don't waste time in learning about the beans. Thank you for a detailed response!
        There’s plenty of good online tutorials for cupping. If you’re going to teach yourself to cup then I’d suggest starting with either 2 or 3 of the coffees you mention rather than all 6 at once. It’s not that you can’t or shouldn’t do 6 at once but it’s probably better to learn the techniques and practices first then work up to it.

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