I'm going to a cupping session on Saturday

Kelsey

I've booked in with a cupping session at Campos in Brisbane on Saturday at 2pm. It's fairly cheap at $20 for the session and a take-away bag of beans.

Since I was going to be up there anyway, I thought this might further my understanding of the aroma and flavour of coffee.

As of right now, there are four spaces left - if anyone's keen to join me just call 07 3252 3612 to book in.

Lacehim

I would have been there mate but since Sunday I'm under orders to take it easy!  Have fun and let me know all about it!

Muscles

Mate that sounds awesome! I can't wait to hear how it goes for you. I have been thinking of investigating Campos in Sydney (Newtown) for a cupping session and your feedback will determine if I make time sooner rather than later...  :thumb:

Kelsey

Ah Michael, don't you think this looks relaxing? [embed=425,349]

derrilex

I've actually got a free by voucher for a campos cupping session. Might give them a bell tomorrow

derrilex

Freebee

Kelsey

Cool! It'd be nice to have another Crema there.

WotB

Marc, you can hit up Reuben Hills in Surry Hills, they have public cupping every Friday.  I'm pretty sure Mecca Ultimo does public cuppings as well.

Brett H

Weeeeeeeeeeee!!!!!! I have permission... I'll call them first thing tomorrow!

Kelsey

That's great! Mini Crema Social!

Kelsey

I'll watch for the waddle.

derrilex

I'm in. They said to rock up about 1.45 at the cafe.

Kelsey

Awesome!

Brett H

I'm in too!

Kelsey

Great! This'll be fun.

derrilex

Had a good time this arvo at campos in the valley. I had no idea really what to expect but I figured on at least 10 people. Well, there were 4 of us, 3 of which were crema members, Kelsey, Brett H and myself. We were ushered into a room with a cool roaster, comfy chairs and aprons. Then we were moved from that room to the " cupping room", only after the secret squirrel knock and compulsory look through the peep hole had satisfied the cupping master of our validity ( we were now wearing the campos aprons  ) 6 cups awaited each contestant..err cupee and these had the specified amount of ground coffee in each with the whole beans for each cup lined up on the table in order. After a brief chat about the whys and hows, we had a good whiff of the products. There was columbian, ethiopian, indian MM, png, guatemala COE and the 6th was a typical bean used by chains like GJ's or Maccas that remained nameless. Stewart went around and filled all the cups with 92degree ( I think) water and set the timer for 5 minutes. We then broke the crusts and coated the back of a spoon with each sample and whiffed again. Stewart then returned and scooped the crusty bits off the surface and it was tasting time. A Tiny puddle in the spoon needed to be drawn into the mouth with as much air as possible in order to get the desired effect. It sounded like a cocaine convention for a while. The nameless bean was truly horrible. The master described it as like licking tarmac, Brett H and Kelsey agreed on something mixed with ashtray while I said it tasted like feet. It was so rank that everyone dipped into anything else to get rid of the taste. The standout was the indian MM. I found it quite subtle on the sip but the taste soon grew to overpowering and continued to develop even after many attempts to quench it with something else. Apparently its a different animal with milk. We shall see. Freebee coffee was given out at the end. I chose the MM to see how it goes with milk. I also grabbed .5 kg of obama. Kelsey and Brett H were off to merlo for a brew while I had to go up the road to belissimo to get some beans before hiking back to the car. All in all good fun, learnt a lot but my palette is rubbish. Brett H managed to pick green apple in one of them ! WTF man, I wasn't even in the orchard.

Brett H

Lol derrilex... Great write up, great session and great company!  I had an absolute ball and can't wait to give the Ethiopian I was gifted a go tomorrow.  Our 'guide' Stewart was engaging, interesting, passionate and knowledgeable.  Thanks for a great afternoon guys!

Kelsey

Thanks for coming along Brett, Derrilex, I really enjoyed doing the session (pretty much spot on with D's description) and it was that much better with friends along. I was hoping that the world of coffee flavour and aroma would suddenly unfold before me, but it wasn't the case. I have trouble identifying flavour and I suspect that'll be the case for a while. It was a very interesting and fun experience and I hope to do it again in 6 months or a year - a benchmark on my own progress. Well worth the $20, particularly since you walk away with a small bag of beans.

derrilex

Come to think of it, unless they have a bigger cupping room hidden there somewhere 4 would be the limit I think.

Kelsey

Yeah, I was told six, but I can't see it.

UNM

Derrilex, if that sounded like a cocaine convention, somebody was doing something wrong, either with the coke, or the coffee 8) Most informative write up and I definitely want to get to market lane for cupping  sometime soon.

Lacehim

Cool, Beangreen are organisng a cupping session.  That would be great to meet Brendan, and have a bit of a social.  Lets just hope I can go to this one!!!! http://www.bestcafes.com.au/forum/www-beangreen-com-au/new-arrivals/msg23536/#msg23536

askthecoffeeguy

went to a cupping session at wide open road in brunswick yesterday with my roaster, Joshua Bailey - looked at a couple of new Brazilians Pulped natural, a columbian, some png sigri, and a blended Mexico San Cristobal natural process / wet milled - all in all a lovely session and plenty of good gear to get my chops around at 7.30 in the morning!

Brett H

on 1330587420:

went to a cupping session at wide open road in brunswick yesterday with my roaster, Joshua Bailey - looked at a couple of new Brazilians Pulped natural, a columbian, some png sigri, and a blended Mexico San Cristobal natural process / wet milled - all in all a lovely session and plenty of good gear to get my chops around at 7.30 in the morning!

At that hour of the morning I am already half way through rehearsal.  A cupping with those great SO beans sounds like more fun at the moment due to my lack of sleep.  It may enhance rehearsals... Imagine our productivity... Now there's a thought...

askthecoffeeguy

on 1330602945:

At that hour of the morning I am already half way through rehearsal.  A cupping with those great SO beans sounds like more fun at the moment due to my lack of sleep.  It may enhance rehearsals... Imagine our productivity... Now there's a thought...

did I miss something - or what are you rehearsing for? The WBC  :rofl: :rofl: :rofl:

Brett H

on 1330614154:

did I miss something - or what are you rehearsing for? The WBC  :rofl: :rofl: :rofl:

Well I was but when I turned up I got a right and proper beating.  Turns out if you wear a poncy outfit, insist on a Celine Dion CD and brag about your zesty lemon superior blend the World Boxing Council can get pretty nasty... :pan

3rd Crack

on 1327219245:

I was hoping that the world of coffee flavour and aroma would suddenly unfold before me, but it wasn't the case. I have trouble identifying flavour and I suspect that'll be the case for a while. It was a very interesting and fun experience and I hope to do it again in 6 months or a year - a benchmark on my own progress. Well worth the $20, particularly since you walk away with a small bag of beans.

This is a very interesting comment Kelsey .. have you done more cupping sessions since and have you experienced "the world of coffee flavour and aroma unfold before you" yet ??    Let me know as I'm working on a solution to this very common problem and need an eager caffiene tolerant lab rat.  :angel:

Kelsey

I've never had much of a sense of smell either, which definitely a related issue. I'm not sure I'll ever be able to taste the true subtleties of individual flavour (like my wife can with wine). But as with wine, I'll simply enjoy it overall and enjoy the broader flavour. There's some elements I'm learning to recognise - roasting my own and experimenting with different ratios of bean types helps. For example I don't really like the super-bright Central American beans, but I do like a hint of that in the cup. My favourite blend (30% Kenyan or Brazilian, 30% PNG, 20% Central, 20% MM) has a nice balanced flavour that accentuates the smoother, cocoa flavours that I like while still having a certain amount of brightness from the Central. Two weeks ago I did the first roast blend that I wouldn't do again, approx 40% Kenyan 40% Central 20% MM. It's muddy and indistinct and the brightness is muted and transformed in a way that, while not unpleasant, isn't ideal. So I guess the point is that I'm learning as best I can to the capacity of my tasting ability!

derrilex

Yep, I'm with you Kelsey but I suspect my pallete is utter rubbish but it knows what it likes or dislikes. The broader flavour is where its at for me. I really like to add a bit of PNG or Timor to everything to give the cup some earthy and dare I say buttery characterisitics. Been adding some MM recently too just for good measure. No green apples though.

Kelsey

No green apples for me either I'm afraid!

derrilex

Must just be a Brett H thing  :thumb: :rofl: