Have just spent the last three days at Boot Coffee’s Roast Profiling and Cupping class. It was full days of roasting theory, rounds and rounds of cupping, and sensory evaluation. I have certainly reevaluated the way I do cuppings and set up tastings. Found a lot of errors that I have been making during roasting. Willem and Jodi were incredible hosts and very encouraging.
One of the best parts were the rounds of blind cuppings. It helped me break through a block I had with cupping and go to the next level, They are amazing tasters so it was great to discuss each coffee and share our observations. Cupping coffees blind and making a fully analyis of coffee ,where I often got hung up on incidentals. Needless to say, I have a lot of homework to do and more exploring.
Ed,
i’m jealous! my boss has hinted he’d like to send me out to Mr. Boot’s, but we have no budget this year.
p
Hello Paul,
Thanks for commenting. Yeah, I hear you about budgets. Mr. Boot is great, I learned a bunch. Great to taste with an accomplished cupper.