Cupping' event is much like wine tasting, but the beverage is coffee
A coffee aficionado visiting Blvd Coffee in Los Gatos recently said the most expensive coffee in the world is called Panama Esmeralda Geisha.
At between $50 and $60 for a 12-ounce bag, or $10 a cup, its fragrance, aroma and taste drew raves from coffee drinkers.
It has been ranked No. 1 in numerous "cupping" competitions, including those held in Long Beach and Seattle and by the Rainforest Alliance.
Humberto Olvera recently invited Todd Elliott from Tony's Coffees & Teas to host a cupping event at Blvd Coffee, 15525 Los Gatos Blvd., where the blend is available in small quantities.
A cupping is simply a coffee tasting party where participants use special sterling silver spoons to sip samples of such brews as Panama Esmeralda Geisha.
"Tasting coffee like this, you don't want to put anything in it," Olvera said. "Coffee like this is a whole new religion."
During the cupping event, Elliott explained that coffee is ranked--and priced--by its dry fragrance, wet aroma and taste.
As a subset, taste includes a coffee's acidity, sweetness, body and balance. "In the coffee world, the most prized thing is a clean, sweet acidity," Elliott said.
"Holy mackerel, that's got some stuff in it," taster George Paganini exclaimed. "This is as good as a wine tasting." Paganini was talking about a coffee called Sulawesi that's described as having "layers of caramelized sweetness, citrus and maple."
"I taste Tootsie Roll when I taste Sulawesi,"
On May 12th, 2015 starting at 10:30am BLVD Coffee and Tony's Coffee will be hosting a "Cupping" or Coffee tasting event. This is your chance to learn more about coffee apreciation while tasting some really fine coffees.
We will taste many of Tony’s Single Origin Coffees.
Experts will be on hand to help you master the technique and explain the many coffees we will be tasting.
This is a seriuos event you should not miss!
Coffee cupping, or coffee tasting, is the practice of observing the tastes and aromas of brewed coffee. It is a professional practice but can be done informally by anyone or by professionals known as "Master Tasters". A standard coffee cupping procedure involves deeply sniffing the coffee, then loudly slurping the coffee so it spreads to the back of the tongue. The coffee taster attempts to measure aspects of the coffee's taste, specifically the body (the texture or mouthfeel, such as oiliness), sweetness (the perceived sweetness at the sides of the tongue), acidity (a sharp and tangy feeling at the tip of the tongue, like when biting into an orange), flavour (the characters in the cup), and aftertaste. Since coffee beans embody telltale flavours from the region where they were grown, cuppers may attempt to identify the coffee's origin.