It used to be “smell, swirl, and sip.” Now it’s “smell, smell again, and slurp.” The former is the method for tasting wine, the latter is for coffee.
Oenophiles may think a wine tasting is more involved, but java-lovers may take exception to that. I’m not sure I fall solely into either category, but on a late fall afternoon I found myself with 19 other journalists at Frothy Monkey for a “cupping.” Not to be confused with the ancient massage technique of placing petite cups on an individual’s back to pull out toxins (resulting in a look much like the underside of a bath mat). A cupping in the coffee world is the traditional way of evaluating coffee beans.
The multi-stepped process lets you explore different coffees— whether single origin or special blend—from beans to brew. It begins with dry fragrance—you deeply inhale the fresh grounds. Then hot water is poured over the grounds and allowed to steep, forming a crust. After three minutes, you break the crust with a spoon and take in those aromatics. This is followed by taste: slurping the coffee. What are the flavors you detect? Caramel? Toast? Blackberry? Is it peppery and warming? Pungent and smoky? Last comes the actual sip. How does it feel in your mouth? Thick or thin? Bright or sharp? Is it balanced? Finally, assess the aftertaste—are you left with a pleasing afterglow?
The Specialty Coffee Association of America designed these standards for professionals worldwide to follow in judging a coffee’s quality. But you don’t have to be a Master Taster to enjoy the process—a kind of ritual—at Frothy Monkey Roasting Company.
On Fridays at 2pm, Frothy hosts public cuppings in their sleek roasting facility on Ewing Avenue. Contact them for more information, or drop by.
Frothy Monkey Roasting Company 613 Ewing Ave. | (404) 314-5405