The cupping
Cupping is, to put it simply, a tasting of coffee. As already described, the coffee is tasted by Q-graders from the SCA and graded using evaluation tables. But regular cupping also plays an important role in our everyday work in the roastery in order to keep our quality at a consistently high level! Aroma, taste, acidity, aftertaste, intensity and body interact with one another and form the profile of the specialty coffee.
The taste
Specialty coffee is really something very special. Many people say in our seminars, "What? That's really coffee? Crazy!" It has nothing to do with dark, roasted office coffee. You can expect a complex variety of aromas, often with the sweetness of fruits that are often grown next to the coffee plants, pleasant acids and just a lot of flavor.
The packaging
What does that have to do with specialty coffee? The point here is to be able to get a quick and easy personal impression. Is the date of roasting on the packaging? Are details of the farm, cultivation altitude, picking method, processing and recommendations for preparation shown? Does the packaging show that the roastery is keen on transparency from start to finish? That's what this means.
Preparation - Instructions for you at home
Specialty coffee is usually prepared using alternative brewing methods such as Aeropress, Chemex, Hario V60 or siphon. These bring out the variety of aromas particularly well and are just as special as our specialty coffee. Of course there are numerous options and recipes. The rule of thumb, however, is to add 60g of coffee to 1L of water. The finer points are determined by the degree of grinding, the water temperature (please never use boiling water - it's better to use around 95 degrees Celsius!) and the brewing and run-through time.
