Recently, the Specialty Coffee Association of America (SCAA) hosted their annual exposition in Seattle. The Event was a great success featuring a variety of retailers in the coffee and tea industry, and we were luckily enough to be able attend. While we were there we got a chance to talk to some of our favorite vendors about what equipment is coming down the pike for them in the next year or so, as well as meet some new people and check out their products as well. Fortunately, we were also able to film a few of these conversations and demonstrations and we will be sharing them through out the week. Our first episode in this series is a coffee cupping hosted by Pedro from JC Coffee Farms, which also just happens to the producer of Café Lusso’s coffee beans. JC Coffee Farms in a family partnership between Sergio and Anita Dias and Ibraim and Marly Chaib de Sousa, whose farms are located in Carmo de Minas, Brazil. Pedro explained that one of the main purposes of a cupping is to taste the quality of it’s aroma, body, mouth feel, sweetness and acidity and then to compare the coffee either to itself or another coffee. In this case, we decided to brew three cups of the same coffee and focus on what makes the coffee taste different, taste its consistency from one cup to another and look for any defects (even though that is not something we want to find). Of course the part of the goal of coffee cupping is also to do it for the love of coffee, try something new, share your findings and have fun. In case you missed Caffe Lusso’s cupping at our Bellevue store, here’s your chance to get a rough idea of what it is like to attend one. Hopefully, you will be able to join us next time!
