{"id":4156,"date":"2014-12-05T04:43:59","date_gmt":"2014-12-05T04:43:59","guid":{"rendered":"http:\/\/www.coffeedence.gr\/?page_id=4156"},"modified":"2014-12-05T05:47:42","modified_gmt":"2014-12-05T05:47:42","slug":"cupping","status":"publish","type":"page","link":"https:\/\/www.coffeedence.gr\/en\/cupping\/","title":{"rendered":"Cupping"},"content":{"rendered":"[vc_row][vc_column width=&#8221;1\/1&#8243;][\/vc_column][\/vc_row][vc_row][vc_column width=&#8221;1\/1&#8243;][heading]<strong>Cupping at Home <\/strong>[\/heading][\/vc_column][\/vc_row][vc_row][vc_column width=&#8221;1\/1&#8243;][vc_column_text]Everyone who\u2019s intent to know what kind of coffees he likes most and also learn to identify flavors and characteristics of each coffee variety, can proceed with a cupping at home.<\/p>\n<p>We suggest you not to cup by yourself. Coffee is social, and cupping coffee at home should be an experience shared with people you like. For a start, we propose to choose no more than four coffees; all of them should be single origins from different regions.[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column width=&#8221;1\/2&#8243;]<div class=\"nectar-fancy-ul\" data-list-icon=\"icon-salient-thin-line\" data-animation=\"true\" data-animation-delay=\"0\" data-color=\"accent-color\" data-spacing=\"default\" data-alignment=\"left\"> \n<ul>\n<li>40gr of each of four coffee beans, 9-20gr of each for priming the grinder and the rest 20gr for cupping<\/li>\n<li>Digital Scale<\/li>\n<li>Coffee Grinder<\/li>\n<li>8 Identical Porcelain Cups, of 180 to 240ml, with wider top (such as cappuccino cups or small soup bowls)<\/li>\n<\/ul>\n <\/div>[\/vc_column][vc_column width=&#8221;1\/2&#8243;]<div class=\"nectar-fancy-ul\" data-list-icon=\"icon-salient-thin-line\" data-animation=\"true\" data-animation-delay=\"0\" data-color=\"accent-color\" data-spacing=\"default\" data-alignment=\"left\"> \n<ul>\n<li>Good Quality Water<\/li>\n<li>Soup Spoon for each taster<\/li>\n<li>Empty dish or box for the wet grounds<\/li>\n<\/ul>\n <\/div>[\/vc_column][\/vc_row][vc_row][vc_column width=&#8221;1\/1&#8243;][vc_column_text]<strong>Step 1, Prime the Grinder and Grind the coffees:<\/strong><\/p>\n<p>Clear out any remaining grounds form another coffee. It is essential step to have a clean grinder, with no elements from previous coffees in order to have an objective result of the cupping.<\/p>\n<p>Weight out 10gr of each coffee and grind them at a medium coarse setting (between a Pour Over and a French Press grind). You should grind 2 samples of each coffee variety. Remember to prime the grinder between grinding each variety. Label the cups with the names of each coffee.<\/p>\n<p><a href=\"https:\/\/www.coffeedence.gr\/wp-content\/uploads\/2014\/12\/Cupping_S1_1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-4179\" src=\"https:\/\/www.coffeedence.gr\/wp-content\/uploads\/2014\/12\/Cupping_S1_1.jpg\" alt=\"Cupping_S1_1\" width=\"960\" height=\"540\" srcset=\"https:\/\/www.coffeedence.gr\/wp-content\/uploads\/2014\/12\/Cupping_S1_1.jpg 960w, https:\/\/www.coffeedence.gr\/wp-content\/uploads\/2014\/12\/Cupping_S1_1-600x338.jpg 600w\" sizes=\"auto, (max-width: 960px) 100vw, 960px\" \/><\/a><\/p>\n<p><strong>Step 2, Smell:<\/strong><\/p>\n<p>Take a whiff of each dry coffee sample with your mouth open. In that way, more aromas are being brought to your palate.<\/p>\n<p>The cupping form that we use includes descriptors that we\u2019ve grown to understand and use as our common sensory language. A vocabulary that\u2019s evolved continued cupping.<\/p>\n<p>In order to exercise new members of our team and evolve our knowledge regarding the sense of smell, we commonly use the Le Nez du Caf\u00e9, by Jean Lenoir, an olfactory alphabet that contains a collection of aromas and is designed to educate an amateur, a connoisseur or a professional.<\/p>\n<p><a href=\"https:\/\/www.coffeedence.gr\/wp-content\/uploads\/2014\/12\/Cupping_S2_3.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-4185\" src=\"https:\/\/www.coffeedence.gr\/wp-content\/uploads\/2014\/12\/Cupping_S2_3.jpg\" alt=\"Cupping_S2_3\" width=\"960\" height=\"540\" srcset=\"https:\/\/www.coffeedence.gr\/wp-content\/uploads\/2014\/12\/Cupping_S2_3.jpg 960w, https:\/\/www.coffeedence.gr\/wp-content\/uploads\/2014\/12\/Cupping_S2_3-600x338.jpg 600w\" sizes=\"auto, (max-width: 960px) 100vw, 960px\" \/><\/a><\/p>\n<p>Here are some examples:<\/p>\n<p>Trees: cedar, redwood, holly, pine, fir<\/p>\n<p>Chocolates: dark, white, milk, waxy<\/p>\n<p>Flowers:\u00a0 jasmine, rose, lilac, honeysuckle<\/p>\n<p>Nuts: peanuts, almonds, hazelnuts, walnuts<\/p>\n<p>Fruits: bananas, blueberries, strawberries, honeydew melon<\/p>\n<p>Spices: black pepper, ginger, coriander, vanilla<\/p>\n<p>Deeply Exquisite: Leather, soil<\/p>\n<p><strong>Step 3, Add Water and Smell: <\/strong><\/p>\n<p>In a kettle or a vessel that is used only for heating water, heat about 1,5lt water at 96Celcius Degrees. Slowly pour the hot water over each cup, to the same level. For your convenience, remember that for each of 10gr of coffee you should use 160ml of hot water. Let sit 3 to 4 minutes.<\/p>\n<p>Smell each sample again and try to identify the differences and similarities of the aromas of the dry coffee.<\/p>\n<p><a href=\"https:\/\/www.coffeedence.gr\/wp-content\/uploads\/2014\/12\/Cupping_S3_3.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-4188\" src=\"https:\/\/www.coffeedence.gr\/wp-content\/uploads\/2014\/12\/Cupping_S3_3.jpg\" alt=\"Cupping_S3_3\" width=\"960\" height=\"540\" srcset=\"https:\/\/www.coffeedence.gr\/wp-content\/uploads\/2014\/12\/Cupping_S3_3.jpg 960w, https:\/\/www.coffeedence.gr\/wp-content\/uploads\/2014\/12\/Cupping_S3_3-600x338.jpg 600w\" sizes=\"auto, (max-width: 960px) 100vw, 960px\" \/><\/a><\/p>\n<p><strong>Step 4, Break and Remove the Crust: <\/strong><\/p>\n<p>Using two spoons and by doing a circle move, break through the coffee crust that has been formed on tom and traps most of the aromas. As you break the layer, inhale deeply. Scoop off the top crust. Be sure to rinse the spoons between coffees so you don\u2019t cross-contaminate the samples.<\/p>\n<p><a href=\"https:\/\/www.coffeedence.gr\/wp-content\/uploads\/2014\/12\/Cupping_S4_2.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-4192\" src=\"https:\/\/www.coffeedence.gr\/wp-content\/uploads\/2014\/12\/Cupping_S4_2.jpg\" alt=\"Cupping_S4_2\" width=\"960\" height=\"540\" srcset=\"https:\/\/www.coffeedence.gr\/wp-content\/uploads\/2014\/12\/Cupping_S4_2.jpg 960w, https:\/\/www.coffeedence.gr\/wp-content\/uploads\/2014\/12\/Cupping_S4_2-600x338.jpg 600w\" sizes=\"auto, (max-width: 960px) 100vw, 960px\" \/><\/a><\/p>\n<p><strong>Step 5, Taste: <\/strong>Take a spoonful of coffee and slurp sharply. This aspirates coffee over your palate and helps bring in all of the flavors and aromas. Pay attention, compare and contrast, but don\u2019t share your conclusions with others until they\u2019re done tasting.<\/p>\n<p><a href=\"https:\/\/www.coffeedence.gr\/wp-content\/uploads\/2014\/12\/Cupping_S5_1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-4193\" src=\"https:\/\/www.coffeedence.gr\/wp-content\/uploads\/2014\/12\/Cupping_S5_1.jpg\" alt=\"Cupping_S5_1\" width=\"960\" height=\"540\" srcset=\"https:\/\/www.coffeedence.gr\/wp-content\/uploads\/2014\/12\/Cupping_S5_1.jpg 960w, https:\/\/www.coffeedence.gr\/wp-content\/uploads\/2014\/12\/Cupping_S5_1-600x338.jpg 600w\" sizes=\"auto, (max-width: 960px) 100vw, 960px\" \/><\/a>[\/vc_column_text][\/vc_column][\/vc_row]\n","protected":false},"excerpt":{"rendered":"<p>[vc_row][vc_column width=&#8221;1\/1&#8243;][\/vc_column][\/vc_row][vc_row][vc_column width=&#8221;1\/1&#8243;][heading]Cupping at Home [\/heading][\/vc_column][\/vc_row][vc_row][vc_column width=&#8221;1\/1&#8243;][vc_column_text]Everyone who\u2019s intent to know what kind of coffees he likes most and also learn to identify flavors and characteristics of each coffee variety,&#8230;<\/p>\n","protected":false},"author":17,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"open","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-4156","page","type-page","status-publish"],"_links":{"self":[{"href":"https:\/\/www.coffeedence.gr\/en\/wp-json\/wp\/v2\/pages\/4156","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.coffeedence.gr\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.coffeedence.gr\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.coffeedence.gr\/en\/wp-json\/wp\/v2\/users\/17"}],"replies":[{"embeddable":true,"href":"https:\/\/www.coffeedence.gr\/en\/wp-json\/wp\/v2\/comments?post=4156"}],"version-history":[{"count":4,"href":"https:\/\/www.coffeedence.gr\/en\/wp-json\/wp\/v2\/pages\/4156\/revisions"}],"predecessor-version":[{"id":4195,"href":"https:\/\/www.coffeedence.gr\/en\/wp-json\/wp\/v2\/pages\/4156\/revisions\/4195"}],"wp:attachment":[{"href":"https:\/\/www.coffeedence.gr\/en\/wp-json\/wp\/v2\/media?parent=4156"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}