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Article: Coffee cupping: a subjective art. (coffee blend taste testing) (Coffee Break) (Column)
- Article from:
- Tea & Coffee Trade Journal
- Article date:
- May 1, 1993
- Author:
CopyrightCOPYRIGHT 1993 Lockwood Trade Journal Co., Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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For the future, the Coffee Break column will be shared by various columnists. This month's article is supplied by John Heuman, chairman of Dinemor Foods, Inc.
The cupping of coffee is a century old art, not a science, which has been passed down from generation to generation. This art continues to be taught as people are coming into the coffee business and want to be trained as blenders. Coffee cupping is a very complex matter, requiring a number of years of practice and teaching.
Today, potential "cuppers" can be pretested to see whether the person has the talent to become a coffee cupper. Once that has been established, the training can begin under an ...