Why Cupping Matters and How It Can Lessen Waste and Improve Your Coffee
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- Опубликовано: 5 июн 2024
- A bit long, but I wanted an unfiltered experience of cupping to share with you all.
This is how professionals approach roast and green analysis on a daily basis.
I show in this video how to incorporate this practice into your own home routine to save coffee by figuring out what potential lies within your beans.
Hope you enjoy! Subscribe here and my main channel for more!
Cheers
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TIME CUES:
0:00- Introduction to Cupping
4:52- Coffee Introductions
15:43- Grinding/Singing/Randomizing
24:55- Aroma Observation
31:17- Wetting Grounds
35:40- Breaking and Cleaning the Crust
41:13- Q&A Break
44:15- Taste Evaluation
1:02:15- REVEAL
1:15:02- Concluding Thoughts 
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Don't forget to show some love by hitting the like and subscribe! Thanks, all ;)
My palate is usually shot after a handful of samples much less 14. Fun to watch, could be more organized but this channel is for more unpolished off the cuff stuff so I get it.
Ps: towards the end you forgot and keep drinking instead of spitting. That happens to me at wine tastings. Also, going to grab some Echygo. Sounds right up my alley
I like that you’re taking your time and letting us see the whole process. I learn more that way.
14 cups solo, what a mad man.
I have issues
That pallet took a combo
I appreciate this. As someone new to all this, this year, it really helps to understand tasting and tasting notes and how you decide what way to brew different coffees. Definitely need more of this
Same. Also seeing Lance’s method makes the whole process less daunting.
In case anyone is following along and wanted to check these out further. NA indicates they are no longer available at time of viewing, all else I'm pretty sure can be found on the roasters/cafes site currently. Thanks Lance, I may be picking up a few of these!
1 Onyx Red Honey Ethiopia Yaye
2 Onyx Ecuador Pepe Jijon La Soledad Typica Mejorado Tyoxidator
3 Sey Pepe Jijon Sidra Washed Finca Solidad Ecuador - NA
4 Sey Pepe Jijon Finca Solidad Mejorado
5 Sey Anaerobic Washed - NA
6 Motors Coffee x FriedHats Honey Process Geisha Village - NA
7 Replica Nestor Lasso - NA
8 Substance Jamison Savage Finca Deborah Terroir
9 Substance Kigari Kenya
10 Tim Windelboe Karinga
11 Tim Windelboe Los Pirineos Pacamara
12 Tim Windelboe Echemo Ethiopia Washed
13 Tim Windelboe SL28 Caballero
14 Tim Windelboe Sudan Rume - NA
Question:
How do you rationalise the choice of grinder and grind setting for cupping?
Is it meaningful to cup at different grind settings?
And is cupping a valid way to compare different grinders? If so, what aspect would that be?
Commenting on this incase you get a response because I also want to know :)
Ditto
This is a great video actually, this channel is already killing it in terms of making the videos that were missing from the youtube coffee community.
Also not me getting worried for your sleep when you stop spitting 😅
@@mrdisco8616 thank you! I just want to create content I wish was online, personally. so glad there is a niche of you who enjoy it! And I don't sleep anyway, so all good there haha!
This video is pure gold. It’s really important and useful to be able to watch and listen to the whole procedure. Thank you!
No need to be polished Lance. Most of us enjoy every minute of your rambling and singing 👍👍
Thank you!
Such a great way to shine a light on a coffee, a litmus test.
So many times I hear comments about a coffee tasting a certain way or about a possible defect, and my response is, “have you cupped it?” It can clear up a lot of speculation.
Thank you for this! I have been really enjoying this unfiltered content.
I agree! It is crucial for properly relaying thoughts as objectively as possible
Cupping on the unfiltered channel…. I see you.
Had to!
This was awesome! Really helpful for someone like myself that lives in a rural area and wouldn't be able to learn about this otherwise.
Super cupping demo, Lance. I am about to attempt a small cupping of my own and this video has been really helpful. Your performance with 14 different roasts and varieties is truly a command performance considering the typical video time constraints. Thank you sir!,
Absolutely gold content. I learn so much from this channel and we’re lucky youre so happy to share your knowledge/experience.
Tim's Echemo last year was also fire. I think I've had it January this year and it was just delightful. Crisp and juicy with lots of citrus, florals and a bit of stone fruits. Cleanest cup I've ever brewed was an Echemo, too.
I’m going to cup my first coffee today. Thanks for the inspiration.
It was a great cupping tutorial, exactly what I was looking for. Thanks Lance.
!!! You’ve convinced me. Now off to go learn what you mean by the various specific extraction methods. I like your content in this long form - in a sea of so many coffeetubers, this really stood out as a deep/broad dive. Thanks so much.
What a great video! I loved the cupping session commentary, awesome job!
One of my FAVORITE videos! Love learning about cupping.
Love this video, will start cupping all my coffees before brewing them from now on.
heck yeah! Thanks for taking the time to watch!
Man i gotta say i love these Videos. Watched them from beggining to the end. So much information and learning.
Really appreciate this video. Doing so many coffees demonstrated the myriad factors and flavors that roast and origin can showcase. Highly informative. Thanx
Great to realize how much cupping can help with deciding how to brew! Thanks, Lance!
Good stream.
Helpful to understand and practice cupping.
Great content. Thanks for the detail and guidance along the way!
absolutely wonderful video! thank you for sharing and posting, learnt lots!
watched the whole thing, very enjoyed, will start doing this at home.
This was awesome to get to watch a pro do this technical process. Thanks for taking the time.
This was a real joy to watch!
This was very informative to watch :D would be amazing if you could do a video explaining your process of deciding what brew method to use based on the characteristics of the coffee!
Awesome video, thanks for putting in the time!
I love your long vids-the longer the better so far as I am concerned. Thanks.
i'm amazed... your acuity of smell and taste are rapid but nuanced. i did learn that you take your time to distinguish the separate flavors. many times i just write in my coffee log: 'smells great but can't describe like what'. keep up the great work!
Great informative video, thank you so much!
Loved this cupping. As a roaster it’s a lot of fun seeing this. Not finding taste descriptors is really recognisable ❤🔥☕️
really interesting video, also enjoyed the little insights like the explanation of honey processes! :-) thanks lance
I was enjoying the video but had to click the like button immediately when the theme song popped up at 12:23
I'm loving this channel... So much insight and knowledge! No need to shorten the content, that's what the other channel can cover. I really enjoy cupping and videos that include it (AlternativeBrewing has several like this, also great), so thanks for this content!
Awesome, I've tried to learn cupping by watching different videos...this one motivates me to actually perform it.
I was also weirdly underwhelmed with the tim caballero geisha at home for filter earlier this year but when i had a later batch for fast spro it was full orange floral, like ive had in tims shop. Loved it then.
I’ve often found that nice aroma in grounds translates well to the cup. Some people think im weird for smelling the grounds but its a cooking principle.
Definitely not weird at all to smell the grounds
Great video! And awesome timing, just in my first day of holidays, I’ll cup tomorrow the two Schot’s and two AMOC’s that I brought home 😊
heck yeah! Have fun cupping those!!!
Info dump video, thanks Lance!
Video gave me a new way to look at cupping. Cant wait to cup some coffee when I get home.
Heck yeah! Love to read that. Hope it is helpful!
Fun to see from beginning to end. Thanks for posting so quickly after live. I had to drop early.
absolutely! Appreciate you watching! And no worries on dropping out early!
Aeropress recipe for trash coffee: Inverted method. 30g of SUPER coarse coffee, 120g of water at 80°C. Stir hard for 10-15s, then fit lid and brew for 60-90s. Flip, press for ~20s and stop at hiss. Add 80g of drinking temp water, add more to taste if necessary.
Do you something for espresso like? For iced lattes and the like
This was a helpful video for thinking about cupping. Also, I will be your broken record subscriber: we need a decaf espresso deep dive.
Didn't have time to watch it live as this is second day of Christmas so time to be social. But I will go back to it soon as I've gotten some nice Manhattan coffees as a present. Thanks for sharing!
appreciate you finishing it! and manhattan has some yummy things!
Legit made it through the whole vid, loved the general tasting notes section & switch up to style of brew on the second round
This is the exact content missing from coffeetube so thank you!
Great video! So helpful, just bought 8 coffee and was wondering how to compare
Amazing video as always
thanks lance, gonna try this with a b&w coffee that is giving me all roast on pourover
Really liked this! A lot of slurping and coffee “review” definitely will assist in our cupping skills and choosing our next bag of great coffee..
heck yeah! Glad you liked it! Lots ask for my thoughts on roasters, which is dicey when subjectivity can reign supreme, but I figured using roasters as a tool in teaching, especially when cupping blindly, would be an easy way around that awkwardness ha! Thanks for watching.
This video was awesome! It would be cool to see more cupping content/how to learn to taste certain flavors.
Awesome video! I only came by it today
Great Video (you have convinced me to become a patreon). I did my first cupping at a coffee tasting in Panama recently. I was skeptical because I don't think I have a good palette. However, with cupping, I could taste the difference between Caturra, Geisha, Pacamara and caturra grown at different elevations. In fact, the tasting led me to modify my pour over technique for the Pacamara (which I brought back) as I now had an idea of what that coffee COULD taste like. Thank you for showing your technique - it is very helpful. I especially liked 'tasting' portion where you talked about filter or espresso. At the tasting, a circular chart of coffee flavors was shown, sour at 12 o'clock, light roasted at 1 o'clock, deep roasted coffee flavors around 4, bitter at 5 and so on. The leader of the tasting said that lighter roasted coffees, because of the water/coffee ratio and pressure did not do well with espresso because espresso tends to move the 'dial' counter-clockwise a bit (not sure I understand that) and that causes lighter roasts to move to sour. Your tastings seem to be saying something similar - you can't push florals ?? Thanks again....
good stuff will be doing this
Got some new coffees for the post-Christmas work restart. Will be doing a quick cupping before I get back tomorrow because you know... priorities :D
heck yeah! You have your priorities straight!
Great Video! Loved it! As always, learned a lot. Thank you.
Thank you! Stoked you enjoyed!
@@LanceHedrickUnfiltered watching it again, to give you an idea of how much I enjoyed. I did send you a DM on Patreon whenever you have a moment...
Lance Rocks!!!
Cupping Makes s o much sense now. thanks!
Love this vid! I didn't skip a minute of it, I will definitely try more cupping at home in 2024. What's a good grind size for cupping and/or filter coffee on the Timemore 064s?
super helpful
Haha, your aeropress "even trash coffee tastes palatable" recipe alone was worth watching this video 😂 I'm currently at my girlfriend's home with my aeropress and thanks to you, I can eventually have a not-shit coffee ❤
Substance cafe in Paris was a mind blowing experience
Great Video
thank you!
interesting video! Love your entertaining part with sing as much as coffee slurping :)
Lance: “this is taking too long, we need to keep moving”
Me, listening while working on menial tasks and hoping it lasts for hours: “wait I need to hear more about the lemongrass one”
Wonderful video, I wasn't sure cupping can be done on retail coffee (is there another term for "not cupping rost profile"). I'd love a follow up video "from cupping to brew recipe" on how your taste notes would influence the brew recipe.
I found this fascinating.
As someone really trying to get the best out of the coffee that I buy.
What principles do you apply to translate the tasting notes into your thoughts best brewing methods?
What is it about a coffee from cupping that tells you if it’s better for espresso or filter. High or low temp etc?
If love to learn that from you as a follow on.
I’m using a decent and a niche.
Thanks for the cupping session! One question, what grind size do you recommend for cupping. Thanks!
Ditto
Very nice
12:23 this is why I love lance 😂
Did a cupping with the last 6 grams I had for 3 different coffees, the best one was a la cabra Kenya and the cupping tasted better than the brews I made 😅, made me disappointed I couldn’t bring out the complexity.
heck yeah re: cupping. sad day re: not getting the best out of it while it lasted! Now you know- cup first!
I really enjoyed it, but it is too advanced for me. I’m sticking with my Breville Dual Boiler and my DF 64. I would love to be able to identify the flavours like you. You are a legend.❤
this is great! Would've been extra awesome if you wrote out all your notes in the description!
Thanks for this video! Just what was missing in this space. Question: what brewing method brings closest to the taste of cupping? There is coffee that Ive had that was so fantastic when cupping, but I just could not get the same brightness from it when brewing on V60, Aeropress, or Espresso.
I have been wondering since watching your video on the latest Hendon paper, if I am double grinding to remove chaff, should I spray the beans on both passes through the grinder?
"when you take an orange and you burn it". I was like "who burns oranges?" and totally cracked up haha. Love you Mr Hendrix
You do when making garnishes for some cocktails.
waiting for the tasting notes of the jumbo blend of purged coffee
My favorite cafe rn is a place called Wesley Andrews in Minneapolis they've got a red honey coffee rn and it's one of my favorites ever
What setting would i use for this on a 1zPresso J-max grinder? I only make espresso usually
Hey, as far as I know, Substance uses a very particular water mineral recipe for their coffees. You could always try to replicate it, it's fairly easy to make.
Yes I know. I chatted with him about it. Even with perfect water, that Kenya isn't going to become good. Water makes a big difference, but it's never had the power to transform something like that tbh.
Still love substance!
Best coffee channel ever.❤
And so many unbelievably great coffee on that table.
thank you! And it was a fun table, for sure!
@@vincelee9113
I knew there was a reason I was drawn to you/your channel, adhd.
would love to see you cup some coffee from local portuguese (and perhaps spanish) roasters!
What's the grind size? Was it mentioned? Have ZP6 and X-pro
I saw you recommend setting 8 for the Pietro Pro burr, what about for the multipurpose burr set and kalita pour overs?
can't wait for smellavision to arrive
Will you ever do a video on quakers? I often remove the lighter beans and elephant ears and some that look wonky. I like to know if I'm doing this right and what more to look out for.
I have a video going over some defects on my main channel but plan to do a deeper dive once I get Feran over here for a collab!
Love your unfiltered videos! Cheers!
Do you have any roasters in Japan that you would recommend?
Doesn’t have to be Japanese companies.
I’m thinking of ordering a few top notch bags and cupping the elites😅
Apollons gold!
If it's not too much work, I'd appreciate if you could put the cup number with the link to the coffee in the show notes. Comparing the description of the roaster with your notes would be great.
So interesting to see you name “papery” as a taste; i assume in a somewhat negative light?. About every fourth specialty shop i visit serves me a papery-tinged double shot, and I dont like it at all. Usually coincides with other signs of under extraction and i find it reallly unpleasant.
I had a SEY subscription for a while, but often struggled to get notes as listed on the boxes. At the time I was mostly making espresso, and would often end up making milk drinks due to not feeling like I could get things dialed just right. Now I wish I could go back and cup the bags I turned into milk drinks due to lack discipline 🙃
Lately I’ve been pretty into funky Black and White stuff, but I’ve never heard you mention them Lance. Is B+W just too developed and funky/in your face than what you prefer? I do drink a lot of milk drinks, so maybe I just like the fact that their stuff often punches through with some solid and discernible notes in cortados and cappuccinos.
You remember where you got those cups? Looks nice.
Crazy man doing all of that so fast alone. Would recommend tape on the counter for positions to make your life easier. (Yes the audio got very choppy for me near the end too)
hahaha! Yeah. I do it a lot, and have a long history of cupping loads and setting up cuppings as part of quality control teams. Sorry about the audio!
How many clicks on a regular Comandante would you suggest for a cupping?
Oooh I saw Motors x Friedhats and also Substance roaster on the thumbnail ❤ Hope you enjoyed it !
Have you tried Botz or Hydrangeas coffee roasters? Small biz people and they’re awesome :)
At home I would not open two bags at a time, because I don't have a single dose grinder yet. Is there something to consider when not comparing multiple coffees?