Coffee Tasting or "Coffee Cupping"
Have you ever wondered what "cupping" is? The general definition is it is the practice of observing and tasting aromas (and qualities) of brewed coffee. Anyone can be a taster but there is specific professional practice called a "Master Taster". A Master Taster has an important role in the coffee industry. Master Tasters establish taste standards in the selection, purchase and continued quality standards for all coffee blends and beans.
A standard coffee cupping procedure begins by inhaling or smelling the coffee deeply, then almost slurping the coffee with the intention of getting the coffee to the back of the tongue. The Master Taster measures the coffees taste, in particular, the body, which means the texture and constitutes things like oiliness. The second component to look for in tasting is the presents of acidity, or preferably the lack of acidity; in other words is there any type of harsh aftertaste or sharp bite? The final element in "cupping" is balance and the harmony of flavors and how well they combine together.
Coffee beans can embody specific flavors from the region where they are grown, and superior cuppers or Master Tasters can predict the coffee's origin, as well as when it was roasted. Master Tasters have a truly remarkable palette, but the average coffee drinker also knows what tastes good. Old coffee can literally taste rancid if the oil has gone bad, and coffee that has been heated to long will taste highly acidic and have a harsh bite and after taste. Kona Coffee is notably thought to be one of the best coffees in cupping contests. Kona Coffee has a rich full body, lacks harsh acids, which creates a wonderfully mellow and simpatico balance.
All of these components can be tasted in Aloha Kona Coffee. Be sure to savor
a sip and taste the full body, lack of acidity, and the balance of these three
components wording together. You don't need to be a Master Taster to know
Aloha Kona Coffee is a truly wonderful coffee.
