Coffee Cupping – a new experience

As someone with a keen interest in coffee not working in the industry, it can be difficult at times to know exactly what information to seek out and where to find it, when looking to further develop my knowledge and understanding of methods and techniques to obtain the best results from my home roasting and brewing. Passionate baristas and café owners are always willing to chat, however understandably only have limited time when working in busy establishments.

Coffee Cupping at Strauss

Oliver Strauss (L) and Josh Russell

Oliver Strauss (L) and Josh Russell

Although learning the coffee “cupping” process has been on my to-do list for some time, to date it hadn’t been ticked off. So when my ‘local’ cafe/bar, Strauss launched their consumer nights recently, I jumped at the chance to put my name down for the coffee cupping. Not experienced in the intricate nature of such techniques, I was hoping for a little assistance in this regard.

There was certainly no need for concern, with the evening expertly run by Josh Russell, of local Brisbane speciality roaster Cup Coffee, who supply the Strauss House Blend along with an ongoing rotation of featured single origin coffees served through the espresso machine or by filter, with roast profiles to match.

Tools and techniques

We were given an introduction into cupping techniques and tools (cupping bowls for the coffee; spoons for the slurp; take away cups for the spit). Firstly, the dry aroma, then breaking the crust and taking in the wet aroma, and finally onto the tasting. On offer were five different single origin coffees from South America, Central America and Africa, showcasing a diverse range of flavour profiles, which no doubt assisted our amateur palates in detecting some of the differences between each. Three of the five were familiar to me, having been served at Strauss in the recent past, however of particular interest was the difference between the flavour profiles when cupped, compared with brewing through filter or espresso based techniques. Some being similar, another very, very different. A final couple of runs along the cupping table to sample the changing flavour profiles as the brews cooled rounded off a very enjoyable evening.

What did I learn?

With an educational component to the evening, and participants recording tasting notes and encouraged to discuss our (somewhat limited) findings, this initial foray into the cupping process proved a valuable one. It has given me a better understanding of flavours, profiles (well-balanced vs higher acidity; different finishes), and how various descriptors apply to what I am tasting. The techniques? Well that will take further practice, however let us just say for this first event, I was pleased all the slurping and spitting didn’t simply coat me in what I was trying to taste, which going into this was a very real possibility.

The most important things I took away? Probably the confirmation (which was expected) that despite continuing to learn more and more about this coffee caper, there is still far more I do not know, which only makes the process that much more enjoyable. Secondly, events like this, while a little daunting at first, when run well by those passionate about their craft, pique my interest even more, pretty much guaranteeing my attendance at similar events in the future – this was one such occasion.

Information and links

A highly informative and enjoyable evening, and if you get the chance to attend one of these events, I highly recommend it. For information on any upcoming events, keep an eye out on the Strauss Twitter and Instagram feeds.

Finally, as coffee cupping is a standardised process, the links below explain the specifics in more detail (a quick Google search will provide many more):

What’s Brewing #11 – Costa Rica Terra Bella

Terra Bella LatteIt has been a little while since the last What’s Brewing post, however back we are today, having roasted another batch of Costa Rica Terra Bella (Honey) last weekend. Having picked up a kilo of this coffee from Ministry Grounds a few weeks ago, this was my second roast batch, which seemed to do a better job at bringing out the flavours than the first attempt.

On with the review:

What
Costa Rica Terra Bella Villa Sarchi
– Altitude: 1450–1500m
– Crop Year: 2013
– Varietal: Villa Sarchi
– Processing: Honey

 Terra Bella Estate is located in the West Valley region of Costa Rica, about 35km west of the capital city of San Jose. This is one of the most classic coffee regions of Costa Rica and the one with the highest coffee production in the country nowadays. The reason for this is the excellent conditions to produce coffee that are prevalent here: deep, rich volcanic soils, high altitudes, moderate and well-distributed rainfall, cool temperatures, etc.

Information courtesy Ministry Grounds via The MTC Group

A little more on the Honey processing method, courtesy of The Coffee Review:

“Honey” is a relatively new term describing coffee that has been dried with all or some of the sticky fruit pulp or “honey” (miel in Spanish) still adhering to the bean. Those familiar with coffee processing methods will, of course, recognize this practice as a kind of compromise between two more familiar processing methods: the dry or “natural” method, in which the beans are dried while entirely encased inside the fruit, and the wet or “washed” method, in which all of the soft fruit residue, both skin and pulp, are scrubbed off before the coffee is dried.

How
Latte, V60 Filter, Aeropress, Espresso

Assessment
Through milk in a latte or flat white, this coffee performed extremely well and resulted in a creamy, sweet brew with subtle apple and caramel flavours. When brewed as an espresso, I couldn’t help but think perhaps I should have let the roast run a little darker, as the acidity overpowered things a little. Not undrinkable by any stretch, however not quite as pleasant as some of the other varieties I’ve roasted and tried recently.

Which brings us to the V60 filter and Aeropress methods, which seemed well suited to both the coffee and the roast profile, producing a very well-balanced cup from either method. The V60 probably outshines the Aeropress slightly, with a cleaner, brighter cup, again containing sweet apple and a caramelly, honey like layer, with a nice long finish.

Conclusion; Know This
I really enjoyed the Costa Rica Terra Bella, with my preference being either as a milk drink, or on its own through the V60. As I mentioned above, this was my second roast batch, and definitely an improvement on the first. Looking back through my notes, the second time around was a slightly larger batch (450g vs 300g), which probably slowed the roast down a little, although I used the same heat ramp profile. In any event, if you get the chance to try this coffee, you certainly won’t be disappointed.

Rating: 3.75/5

Wiser Web Wednesday – A nod to 100

Is it wrong to celebrate publishing my 100th post with a WWW link post? Hopefully not, given that is exactly what I have done. My son suggested I do something special for this milestone, however in the true style of not really knowing what that “something special” would be – I have decided to simply go with what was coming up next anyway.

Have I anything special to say about reaching 100 posts? Not really, perhaps with the exception of feeling some sense of accomplishment at having stuck it out and made it this far. Beyond that, a post written not so long ago reflects on my progress to date and thoughts on possible future plans.

Otherwise, I will leave it to Matt Gemmell, (one of my favourite writers on the internet), to describe one of the many truths about the process of sending your work out there:

The downside is the vulnerability and culpability, which is what makes people run for the anonymity of pseudonyms, online nicknames, or no names at all. I understand that; truly. I’m a little bit afraid every time I publish an article, and I vividly remember when I was a big bit afraid.

Read the entirety of his post (linked below) on taking credit (and assuming accountability) for the good, the bad, and… well, probably sometimes the ugly.

On with list for this week:

Shawn Blanc
As always an eloquent post from Shawn on the fairly significant update to Flickr for iPhone. I’d give you my own thoughts were it not for the fact that over the past few days I have failed to get past the login screen, changing passwords, Yahoo logins and generally encountering all manner of troubles. I am sure I will resolve these issues however repeatedly have come to the point of “I’ll just do it later”.

In spite of such challenges, from what I can see, given the 1TB storage that has been available on Flickr for some time now, it has the potential to be a very useful auto-uploading off-site photo back up:
Flickr 3.0

CJ Chilvers
Speaking of photos, perhaps given the ongoing boom-bust of many a photo management service, we should simply go back to a nice photo album for displaying those precious memories:
The Best Photo Management Tool

Reckoner
Ask not why tech blog Reckoner published a review of a slimline wallet; ask why they do not do more – James Croft on solving the age-old problem of carrying just a few too many cards. Jettison the ballast!:
Review: Capsule Wallet – The Minimalist

The Brooks Review
Although I derive enjoyment from using pen and paper, were I after a fairly minimalist (and paperless) workflow for my desk – something along the lines of this would be it:
Improving My Workflow: Desk

David Smith
If you are at all interested in how the App Store could be made a more enjoyable and functionally relevant place to visit, there are some compelling ideas in this list of fourteen recommendations:
Towards a Better App Store

The Newsprint
A view on one of my favourite writing apps, with its minimal interface, Markdown support and ability to publish directly to WordPress:
On My Screen: Byword for iPad

Matt Gemmell
A short, highly recommended read from a great writer:
Taking Credit

Pilot Kakuno Fountain Pen – Impressions

Kakuno SmileyI like to think I set an example and guide my children’s behaviour rather than imposing my will upon them. So, when presenting my son with a Pilot Kaküno fountain pen on his 11th birthday recently, I’d hoped he would be pleasantly surprised rather than think “here we go with more of dad’s pen obsession again”. Thus, with a desire to check out a Pilot (F) nib, what better excuse… um…I mean – with my son’s best interests at heart, I decided to buy the Kaküno.

The pen was purchased on eBay, as finding a stockist in my home town of Brisbane proved fruitless, as did searching the Australian on-line stationery stores (if anyone has had more success I would appreciate hearing about it). In considering the cost ($16.50 rrp) along with P&H, the price was more than reasonable for a pen of this quality. Included in the box were the pen, and a standard Pilot blue ink cartridge. There is also the option of using a Con–50 converter in future for bottled inks.

According to Jet Pens:

…Pilot designed the Kaküno pen, a simple fountain pen that is great for beginners. Thanks to its many features that help ease beginners into the world of fountain pens, kids and adults can experience the joy of writing with these delightful instruments. “Kaküno” means “to write” in Japanese and that’s just what this pen helps you do!

Look and Feel

The design of this pen is spot on in my opinion. A concern was whether my son would like the overall look, colour and shape, however I need not have worried, as he loves it. The pen is constructed of plastic, with a steel nib, and has a hexagonal barrel, clipless contoured cap (with a small ridge at one edge), and a grip area guiding the user toward a preferred hand position. Although the grip section is also hexagonal, alternate sides are longer, creating a more triangular and smoother edged shape overall. I found this approach to grip shaping more subtle and therefore more comfortable than the Lamy ABC grip.

The entire range has a grey barrel, with colour introduced through variations in the cap, with lime green, pink, red, blue, orange and grey available. As you can see from the accompanying images, we chose the blue cap. The nib? Well it has a smily face etched on doesn’t it – a fantastic feature for the target market which also provides a hint as to the correct nib alignment for writing. A great feature which in no way dominates the pen itself – more a sneaky nod and wink to the user.

The size and weight are perfect for both smaller or average sized hands, and can be used equally well by an adult or child, which I see as an advantage over the Lamy, which clearly looks like a “kids pen”. For something I hope my son will use for a few years yet, I think he would have outgrown the “look” of the Lamy sooner rather than later. My other consideration was the Lamy Safari, however when capped, would have been a little tall for his usual writing position. At the current time my son writes with the Kaküno uncapped, however I think this will most likely change as he grows and his hand becomes larger.

Dimensions:
– Diameter – Grip 11.6 mm
– Diameter – Max 13.3 mm
– Length – Capped 13.1 cm
– Length – Posted 15.7 cm
– Length – Uncapped 12.2 cm

Performance

According to other reviews, the feed and nib are the same as those found in a Pilot Prera which I have not had the experience of writing with myself (are there any pens out there not on my shopping list!). I ordered a fine nib to ensure a quick drying, cleaner writing experience and the Kaküno writes flawlessly. I think this is vitally important in a pen such as this, for an introduction to writing with a fountain pen should be enjoyable, not alienate the user due to a scratchy nib, poor ink flow, smudging or just a “messy experience” in general.

As far as a hand written sample is concerned, I will invite the owner of the pen to contribute here. The following are my 11-year-old son’s true responses to the questions I posed (with a Kaweco Ice Sport (M); J. Herbin Orange Indien):

Kakuno Qu1_2Kakuno Qu3_4

 

Kakuno Qu5Kakuno Qu6

Conclusion

Overall, I could not be happier with the choice of the Kaküno as my son’s first fountain pen. My son loves the pen as well, which does make me happy. Whether or not he carries forward the same interest in pens and paper as I do (not sure whether that is a good or bad thing in any event!), at least using the Kaküno has been a faultless, enjoyable experience that opens up many possibilities or perhaps none, depending on his own interests.

Would I recommend the Kaküno to others? Absolutely, it is an ideal beginners (or anyone’s for that matter) pen, rather than simply a kids pen – a key difference in ensuring the pen suits a wide range of users, and has the ability to grow with a younger one. Indeed I (ahem), we (cough), – he will certainly be using this pen often, and for some time to come.

Reviews of the Pilot Kaküno:
– The Pen Addict: Pilot Kakuno Fountain Pen Review
– The Well Appointed Desk: Review: Pilot Kakuno Fine Nib
– My Pen Needs Ink: Review – Pilot Kakuno
– On Fountain Pens: Pilot Kakuno fountain pen – great for kids and beginners

 

Wiser Web Wednesday

This week’s links of note I’ve collected from around the web.

Informal Scribble
What’s not to love about a great blood orange fountain pen ink with an equally good drying time:
Pilot Iroshizuku Fuyu-Gaki

The Newsprint
Do you use the little red badge icon in the Drafts App? It appears there may be a few of us around who track unprocessed notes this way:
On My Screen: Drafts for iPhone

Quartz
Further to my recent post which touched on coffee pods, Nespresso have come to an agreement with French anti-trust authorities to honour the guarantee on its coffee machines for consumers using non-Nespresso branded capsules:
Someone is finally forcing Nespresso to open source it’s coffee pods

CRS Coffeelands Blog
As a coffee consumer, I constantly hear about traceability and farm/roaster relationships. Just what specific grower incentives produce the most reliable results for both the farmer and the consumer? US-based Counter Culture coffee propose a model with what appears to have considerable merit:
Counter Culture’s new approach to quality incentives

Macstories
Federico Viticci outlines the new features in the update of Unread, my favourite RSS Reader for iPhone. The best new feature for me? Mark as read on scrolling – if I’ve scrolled past I’ve seen it. Consider it read unless I say otherwise:
Unread 1.2 Adds Image Viewer, New Gestures and More

I hope you find something of interest in the above.