Really enjoyed watching your videos because you have really good info for us. If you can could you please make some videos on chemex coffee maker, Coffee scales, Espresso and latte brewing, and any tips you have on how to film/photograph coffe.
This is a great video, I need to try this as I get sent many different coffees each week, difficult to determine some of the subtle differences sometimes
what is the point you cupping those different coffee beans at the same time? I mean, I think cupping is to find out if the roasting part were as expected. but this video is really a good guide to cupping, thank you so much.
hh P one cups to choose coffees to buy, but it also a way to compare different coffees to learn the differences and similarities. It also is a way to have many people try many coffees at the same time. Then rinsing spoons between each is more important. 🙏🏼☕
> hh P. Cupping is primarily a defect detection and grading procedure for coffee, especially before committing to buying a certain amount;-after the sensory analysis and evaluation of coffee it is graded on a scale (up to 100, where anything under 80 is not considered Speciality Coffee) and a price is negotiated. However, cupping is rarely used to decide on the flavour profile of what ends up in the cup ... for that, the best way is to simply brew it; but as Tim hints at, it is a great way to start educating your palate about different types of coffees and their origins. There is a protocol by the Speciality Coffee Association that everyone needs to adhere to, enabling therefore for a standard platform concerning the evaluation and communication about the grade of coffee. As Tim correctly points out in his other periscope vids., consistency and methodology is key. www.scaa.org/?page=resources&d=cupping-protocols
Hi Tim, thanks for making these videos. I am confused about this home cupping -- when you say to wait 12-20 minutes before tasting, isnt the coffee still brewing? Won't it continue to extract and end up bitter?
Francesco Napoli all the coffee sinks to the bottom meaning there's a really low surface area of coffee directly in contact with the majority of water meaning that the extraction is slowed very dramatically after all the coffee has sunk down.
Actually if you measure extraction in the cup over time it does not change significantly after the break. The grounds fall to the bottom and the water temperature is constantly sinking, so the coffee actually tastes more delicious after 15 -20 minutes. Of course it will start to taste weird when it is very cool, but that goes for most brew methods and coffees anyway.
Additionally, as dissolved coffee and water mix, that liquid coffee is not as good of a solvent as fresh water. E.g., if you brewed a pourover with water vs. putting brewed coffee into your kettle and brewing that way, the first would extract more than the second.
@@Matonico Oh, thanks for this. Didn't know that. That's strange though since Wilfa's "filter" setting is very coarse. Is it proper to use this setting for cupping purposes?
does anyone know how I should grind the coffee to bring out the fruitier notes? at coffee shops, the coffee tastes amazing, notes of cherry, cinnamon, and chocolate but when I brew it at home it just tastes like a really good cup of coffee, not bitter and a bit sweet I brew with a hario V60 and javapress hand grinder, and have tried messing around with the grind settings and water temperature, I've learned that hotter water (close to 200 F) will make the coffee taste grassier, while lower temperature water will bring out the sweetness but not necessarily the fruity notes. I've tested the grind size and am grinding the coffee at a coarser setting, close to french press. Finer grinds just make the coffee stronger but not bringing out any fruit notes. I do the standard bloom and five equal pours to reach a 1:15 ratio. maybe it's the grinder?
Most likely, the difference is in their water and yours. Mineral content determines which flavor notes are emphasized more than many people realize. Coffee Shops often treat their water, the best ones with a reverse osmosis and remineralization system to get the highest quality water for coffee.
That is a very good point. The most I've done is either use bottled water or filtered water through a Brita. I don't think I'll get anywhere near the level of coffee house filtered water. Thanks for the info!
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This makes skimming those cups look so easy. Professionally done.
Great video, so easy to learn how to do!
Very useful and straight to the point... thank you !
Thanks Tim that was a really great video. I appreciated its simpleness because it's for home not life and death. You got a subscriber.
@Tim Wendelboe The coffee here is very good, netizens. Hey, I wonder if this place has coffee products imported from Japan?
Really enjoyed watching your videos because you have really good info for us. If you can could you please make some videos on chemex coffee maker, Coffee scales, Espresso and latte brewing, and any tips you have on how to film/photograph coffe.
This is a great video, I need to try this as I get sent many different coffees each week, difficult to determine some of the subtle differences sometimes
Tnx tim it was soo awesome, so professional and usefull
Love that setup, especially that scale.. really want one!
Amazing! I'll try that at home.
Hi Tim,
I would like to have more details about roasting in an IKAWA pro sample roaster. Please assist.
This is great! Thank you!!
Thank You!!!!
Really useful information for beginner!)
Great video
You did not mention the temperature of the water. It is 92C ?
straight off the boil. as hot as possible. You lose so much temp during brewing anyway
Whats the water temperatur you use when cupping?
SCAA standard is 200F/93C.
We use straight off the boil. That gives us about 93 in the cup but the temperature in the cups goes down fast.
what is the point you cupping those different coffee beans at the same time? I mean, I think cupping is to find out if the roasting part were as expected.
but this video is really a good guide to cupping, thank you so much.
hh P one cups to choose coffees to buy, but it also a way to compare different coffees to learn the differences and similarities. It also is a way to have many people try many coffees at the same time. Then rinsing spoons between each is more important. 🙏🏼☕
Michel B thank you, I understand now
> hh P. Cupping is primarily a defect detection and grading procedure for coffee, especially before committing to buying a certain amount;-after the sensory analysis and evaluation of coffee it is graded on a scale (up to 100, where anything under 80 is not considered Speciality Coffee) and a price is negotiated.
However, cupping is rarely used to decide on the flavour profile of what ends up in the cup ... for that, the best way is to simply brew it; but as Tim hints at, it is a great way to start educating your palate about different types of coffees and their origins.
There is a protocol by the Speciality Coffee Association that everyone needs to adhere to, enabling therefore for a standard platform concerning the evaluation and communication about the grade of coffee.
As Tim correctly points out in his other periscope vids., consistency and methodology is key.
www.scaa.org/?page=resources&d=cupping-protocols
Hi Tim, thanks for making these videos. I am confused about this home cupping -- when you say to wait 12-20 minutes before tasting, isnt the coffee still brewing? Won't it continue to extract and end up bitter?
Francesco Napoli all the coffee sinks to the bottom meaning there's a really low surface area of coffee directly in contact with the majority of water meaning that the extraction is slowed very dramatically after all the coffee has sunk down.
how does the coffee not taste bitter after steeping for so long?
Actually if you measure extraction in the cup over time it does not change significantly after the break. The grounds fall to the bottom and the water temperature is constantly sinking, so the coffee actually tastes more delicious after 15 -20 minutes. Of course it will start to taste weird when it is very cool, but that goes for most brew methods and coffees anyway.
Additionally, as dissolved coffee and water mix, that liquid coffee is not as good of a solvent as fresh water. E.g., if you brewed a pourover with water vs. putting brewed coffee into your kettle and brewing that way, the first would extract more than the second.
Did you pre-heat the cup?
shoud you drink fresh water to rinse between each cup?
It is not necessary unless you feel like it.
what is temp of coffee when you taste it at 12-15 minutes? i usually start drinking my filter coffee at 140 degrees and never higher.
Does anyone see the setting of Wilfa he's using?
probably just the filter mark
@@Matonico I strongly doubt it - he mentions his regular pour-over setting which is closer to Aeropress mark for most people
@@przemek7229 in his pour over video you can clearly see it's at the filter setting
@@Matonico Oh, thanks for this. Didn't know that. That's strange though since Wilfa's "filter" setting is very coarse. Is it proper to use this setting for cupping purposes?
@@przemek7229 most cupping tutorials say to use a coarse or medium-coarse setting so it should be fine
does anyone know how I should grind the coffee to bring out the fruitier notes?
at coffee shops, the coffee tastes amazing, notes of cherry, cinnamon, and chocolate
but when I brew it at home it just tastes like a really good cup of coffee, not bitter and a bit sweet
I brew with a hario V60 and javapress hand grinder, and have tried messing around with the grind settings and water temperature, I've learned that hotter water (close to 200 F) will make the coffee taste grassier, while lower temperature water will bring out the sweetness but not necessarily the fruity notes. I've tested the grind size and am grinding the coffee at a coarser setting, close to french press. Finer grinds just make the coffee stronger but not bringing out any fruit notes. I do the standard bloom and five equal pours to reach a 1:15 ratio.
maybe it's the grinder?
Most likely, the difference is in their water and yours. Mineral content determines which flavor notes are emphasized more than many people realize. Coffee Shops often treat their water, the best ones with a reverse osmosis and remineralization system to get the highest quality water for coffee.
That is a very good point. The most I've done is either use bottled water or filtered water through a Brita. I don't think I'll get anywhere near the level of coffee house filtered water. Thanks for the info!
Thanks
🐶🐶
3:17 smells crusty, smells like nuts. Crusty nuts
He look like dingdong Dantes and Eric bana😁😊