Our first public cupping sold out in two days, which told us something: people want to know why the coffee they love tastes the way it does.
What is cupping, anyway?
It's how roasters and buyers taste. Coarse coffee goes into identical bowls, hot water goes on top, and after four minutes you break the crust, skim it and slurp from a spoon. Slurping sprays the coffee across your whole palate, so you taste far more than you would from a sip.
What people noticed
- The washed Ethiopian tasted like peach iced tea
- Almost everyone could pick out the natural-process coffee by smell alone
- Two regulars changed their usual order on the way out
“I didn't know coffee could taste like fruit.”
Cupping classes now run on the first Saturday of every month at 10am. There are twelve seats, and every ticket comes with a bag of beans to take home.
