Saturday, 13 December 2014

[Event] Cupping Session with INCH Coffee Movement and The Art Factory 2014 - Part II

I will try to share with all of you as much as I learnt during the Coffee Cupping Session (one of the workshop organized for The Art Factory 2014) with INCH Coffee Movement. My sifu today is David Lee, he is the Barista and Co-founder of INCH Coffee Movement.

Tomorrow 10AM they are going to have another coffee workshop which will teach you how to brew coffee. If you are interested, just go there tomorrow morning and get yourself registered on the counter! Fee is RM150 per pax and that's included some handouts and the most importantly -- you get to try Specialty Coffee for FREE!!!

What is Specialty Coffee? Specialty Coffee Association of America (SCAA) defined Specialty Coffee as the following collection:

Specialty coffee can consistently exist through the dedication of the people who have made it their life's work to continually make quality their highest priority. This is not the work of only one person in the lifecycle of a coffee bean; specialty can only occur when all of those involved in the coffee value chain work in harmony and maintain a keen focus on standards and excellence from start to finish. This is no easy accomplishment, and yet because of these dedicated professionals, there are numerous specialty coffees available right now, across the globe, and likely right around the corner from you.

In short, a Specialty Coffee involve a chain of relationship between the farmer, green coffee purchaser, storage, supply chain, roaster, barista and finally, the consumer! Every step/process must be taken care. It is important to make sure a high cupping score and expensive coffee bean fulfilled the above criteria before it is called a Specialty Coffee (not to confuse with commercially available - prepacked "Gourmet Coffee" bean).

Back to Coffee Cupping. Why we need cupping?

Explained David: Coffee quality can be very subjective based on personal preferences, and it can be inaccurate. Therefore the coffee quality must be quantified - via cupping. Cupping is an international language to know and to discuss about the quality of coffee - it is like a standard, which the whole world follow. The higer the cupping score (by professional) the higher the quality of the bean as well as price. My friend Boon Siong who are a coffee fanatic, recently asked his younger brother to bring back few bags of green beans from Australia which has score of more than 80% -- Specialty Coffee and the bean was home-roasted by him accordingly to bring out the right flavours.

Cupping Forms
Front: Cupping Forms used by Specialty Coffee Association of America - more pro, detailed & complicated
Back: Cupping Forms designed for amateur like us
In general, Scores are given based on 10 criteria: Aroma, Flavours, Aftertaste, Acidity, Balance, Body, Sweetness, Clean Cup,  Uniformity (meaning that all cups of coffee must taste similarly) and Overall,

David let us see the difference between a bad quality coffee bean, water washed coffee bean (good) and sun dried (with the cherry attached) 

INCH Coffee Movement 

INCH Coffee Movement

Awesome Cookies is aweeeesome!!!

The barista is preparing...

INCH Coffee Movement

Concentrate

I am a good student :P

Study

Students of the day

Barista demostrated how to do cupping correctly
During cupping it is important to be able to identify and isolate the different senses - senses of bitter, sour, sweetness... etc. The correct way is slurping - as fast / loud as you can using a spoon
The objective is to sprayed the coffee across the entire tongue and nose passage which immediately can tell you the intensity of the senses.

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