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Methods of preparation - CUPPING OR BRAZILIAN
Categories : How should you make your coffee?
This method has become the undisputed method for professional tasting sessions. This is pure infusion and the yield is neither rectified nor modified by any filtration or percolation. It enables an appraisal of all taste criteria: odour, aroma, softness (sweetness), acidity (fruitiness), balance, body, purity, regularity, to reach a general impression and detect any faults. We will come back to it in the tasting chapter. This method is kept for tasting sessions only and does not represent a mode of consumption. The coffee is tasted using a special spoon to draw much air into the liquid to favour retro-olfaction. That is to say, the perception of coffee aromas in the mouth which arrive in the nasal fossae via the rear of the palate. The said tasting sessions give rise to harmonies of a strange kind. Refer to keys to tasting + give preference to Loveramics bowls