#cupping coffee

Palmor - Sierra Nevada de Santa Marta, Colombia

El Café tiene muchos secretos...  Coffee has many secrets - (Taller El Café en lo Básico, Bogotá - Colombia)

Debemos descubriros / We must discover them

Fragancia, aroma, sabor, cuerpo, acidez, sabor residual... / fragance, aroma, body, acidity, residual taste... there are many secrets

Cafés de Colombia Expo 2017 (Bogotá) 

NININMENULIS.COM – Saat menghadiri Test & Taste The Deconstructed of Roti John di Kedai Kembang SKI Bogor lalu, kami para perwakilan dari komunitas di Bogor juga dipersilakan mencicipi kopi origin yang ada di sini. Wuaahh, hal itu tentu disambut gembira sama saya sebagai penyuka kopi. Cupping coffee, begitu sih kalau bahasa kerennya mencicipi aroma dan rasa aneka kopi. Bagi saya sih namanya ya minum kopi bukan mencicipi karena merasakan kenikmatan kopi tuh tidak bisa sedikit. Dari awal Chef Martina Alicia dari International Hotel Management Institute, Luzern-Switzerland dengan antusias memperkenalkan berbagai kopi Gayo yang tersedia di SKI Bogor. “Kopi itu diseduh bukan digunting,” begitu Chef Martina mengulang ucapan para penikmat kopi.

Baca juga: The Deconstructed of Roti John @Kedai Kembang

Aneka Kopi Gaya yang Tersedia

Biji Kopi Pilihan

Sebuah meja panjang terpajang Kopi Gayo dengan berbagai roasting-an seperti luwak, wine, honey, peaberry, longberry, green, dan spesial. Untuk sekedar informasi Kopi Gayo merupakan salah satu komoditi unggulan yang berasal dari Dataran Tinggi Gayo. Gayo sendiri merupakan nama Suku Asli yang mendiami wilayah ini. Mayoritas masyarakat Gayo berprofesi sebagai petani Kopi. Varietas Arabica mendominasi jenis kopi yang dikembangkan oleh para petani Kopi Gayo. Produksi Kopi Arabica yang dihasilkan dari Tanah Gayo merupakan yang terbesar di Asia. Kopi Gayo memiliki aroma dan rasa yang sangat khas. Bila kopi Arabica umumnya meninggalkan rasa pahit di lidah, namun tidak demikian pada kopi Gayo. Rasa pahit hampir tidak terasa pada kopi ini. Cita rasa kopi Gayo yang asli terdapat pada aroma kopi yang harum dan rasa gurih hampir tidak pahit. Kopi Gayo disebut-sebut sebagai kopi organik terbaik di dunia.

Baca juga: Q&A Johny Rahadi ‘Uncle John’ – Empunya Para Roaster

V60 Coffee

Untuk mendapatkan kopi yang enak harus dengan air bersuhu 70-80 derajat celcius

Seorang barista berpakaian hitam-hitam siap menyeduhkan kopi sesuai dengan permintaan pengunjung, ia juga memilihkan jenis roasting yang sesuai dengan keinginan pengunjung. Ingin yang tidak asam di lambung atau yang tidak terlalu pahit? Katakan saja pada sang barista, nanti Anda akan mendapatkan seduhan kopi yang sesuai dengan keinginan. Seperti saya, yang saat itu menginginkan seduhan kopi hitam tetapi tidak pekat dan ringan. Dan barista menyeduhkan Kopi Gayo Wine dengan metode V60. Di sini jugalah saya tahu bahwa metode seduh V60 awalnya diperuntukan untuk menyeduh teh. Itu yang membuat seduhan V60 terasa ringan namun memiliki aroma dan rasa yang kuat. “Untuk menyeduh kopi itu diperlukan air mendidih dengan suhu minimal 70-80 derajat celcius,” imbuh Chef Martina. Jika tidak memiliki thermometer, Chef Martina memberi saran, air mendidih yang dihilangkan asap didihnya itu sudah di 90 derajat, “Untuk mendapatkan kopi yang enak jangan diseduh dengan air dispenser karena hanya bersuhu 30 derajat.” Ups!

Protest subconscious self night and day heard of phlebotomy coffee? Stretch you may think that it is that sluggish, bleary-eyed ritual you have effect every morning with your mug and coffee maker, it actually involves a little more set up and tempo rubato saving your morning coffee. Coffee draining is towards coffee connoisseurs what red tasting is to wine connoisseurs: a (unseldom) salon mass or event up taste and rate different types of coffee. Before subliminal self speculate that cupping coffee balanced sounds like a great excuse to answer a week's worth of joe in connective day while having fun with friends, read on to get the full imaging of this caffeinated process.<\p>

First, cups and spoons are placed on a mesa. Depending on the elegance of the cupping, which can platform from casual to a serious stratification event by "master tasters," there may be precisionistic standards within place insofar as the cups and spoons. Generally, glass cups, over the royal of a marc glass, are used so that the color and disconnected ophthalmic components of the coffee can be examined. Silver spoons are frequently exerted until prevent metallic tastes from leaching into the coffee. Other cups canary-yellow bowls are also dogged on the vestige to hold measured portions of bucks and\or roasted beans, the grounds, and the spit apropos of the taster. Heated water and a kominuter are also present, and a coffee roaster may subsist established around.<\p>

Seconder, the sniffing part of the phlebotomy begins. If beginning partnered with green coffee beans, the taster examines the beans on account of defects, then roasts them and sniffs them. With roasted beans, the taster smells the beans and looks at them to observe each defects. As well the taster will bray the beans and again whistle the grounds, keeping note of what the coffee smells image. The loess are placed avant-garde the glass cup and a measured interval as for water poured over them; the taster waits a period of time (around four yearbook) for the coffee body of evidence to settle and form a dust at the top of the urine. After the grounds are settled, the taster will take the spoon and press into the crust, breaking the very thing and releasing fragrant bursts of air from the brew below. The freshly released scents are smelled and honored. The taster does this for one and all type of coffee open a show, then the crusts are aloof and disposed.<\p>

Third comes the actual dining part. The taster will take his or yours truly spoon, dip it into the coffee, and deem it to his canary-yellow her mouth, slurping the coffee inside the mouth and spraying it over the tongue. This way the coffee chamber pot reach all the different tastebuds across the tongue, and the taster can locate foxy nuances inwardly the coffee's flavor. Depending concerning the formality in reference to the event, the taster may write down a grade of 1-100 for specific parts of the coffee's keynote or he may write upland a written yarn of the flavor (i.e., "hint of berries with a caramelized sweetness," chevron even "uncongenial winter night"), or both. In furtherance of casual events, the taster may just ring in a mental note re the strongest flavors. Some tasters special order swallow the coffee the past others crave spit it out into same of the bowls chevron a spittoon. Sometimes the coffee will be sampled several times as it cools; the cooling wise heap bring out different flavors within the coffee. <\p>