Where’s your palate at?

JimmyP Ad hominem remark - I’ve made no assumptions/suppositions about your intent, nor abilities.

If you know something we don’t, don’t be coy, convey your experiences in the spirit of sharing. Ask yourself, if you genuinely have revelations to share, is your attitude winning people over?

Words are the currency of an internet forum, unless you can deliver a cupping via my USB port?

Cupping is a great way to get a snapshot/polaroid pic of one, or especially a group of coffees, in real time comparison - ideal when deciding what green coffee to buy/looking for defects. But, generally, it leads to under-extracted coffee (easily overcome with percolation brewing, or some filtered extractions). It also limits how much beverage you can get from a dose before you start stirring up silt (which can get in the way of tasting by coating the tongue) which I find a little wasteful when buying expensive coffee & unsatisfying compared to drinking a whole, clean, cup of coffee. If you have the equipment to make coffee and the experience to be confident in what you are doing when buying production roasts, you don’t need to cup. I base this assertion on about a thousand brews (a mix of cuppings and unfiltered immersions like FP & Sowden) and over 3.000 percolation & filtered immersions.

You may prefer unfiltered immersions, if so, good for you, but for me I only do them in certain circumstances.

Gone for a walk, as I have managed flu

JimmyP Claims of improvement is overrated as I’ve consumed more espresso than most enthusiasts likely ever will and know exactly what I prefer without feeling the need to ‘train’ anything. You seem to have this mindset that the mind/senses can be forced to stray from what it knows and we are somehow missing out if we don’t buy into that.

JonWoo187 Personally, I drink the coffee I like. I have spent shed loads on the finest single origin beans, in pursuit of those delicate notes promised on the packaging…..wasted money in my case! I like medium darker beans. I drink them as espresso (sometimes), americano with a smallish amount of water and as cappuccino using the third, third, third recipe. That is what I enjoy and subsequently that is what I drink.I have had and still do have cupboards full of brew coffee equipment.

So @JimmyP how would you propose to educate my palate exactly please? You could make some instructional videos if that helps as a picture paints a thousand words. I wait with baited breath.

JimmyP Nah, you’re not looking to learn. It’s obvious from your tone 🫤

Wrong, it is not that I have no desire to learn, it is just I have no desire to learn from a dickhead

JimmyP I have said that I don’t think, cupping specifically (a vague term in reality, if a very specific term in terms of a diagnostic exercise) will help. I have been trying to assist @dfk41 in his search for a different perspective on coffee since before this forum existed. I am as keen as anyone to see if he is able to adjust his appreciation of coffee beyond his catchphrase of, “sink it, or drink it”. I have no agenda in terms of convincing him he is ‘wrong’ in any way, because even (I think) if he is, such an attitude will, quite understandably, result in vociferous resistance, as it is condescending and patronising.

You say you are a, “paid taster” I don’t doubt this, but I do doubt that you are a paid coffee brewer & a paid coffee taster (because everyone who tastes coffee in the course of a day at work is usually one, or the other, but almost never both).

if you are paid to present coffee cuppings, tell us what your protocol is, in detail (e.g. how you ensure the SCAA/Agtron requirements).

If you are a paid taster, tell us what the pre-made coffee beverage is that we can purchase widely, taste with you & compare notes/perceptions.

Are you going to partake in Hoffmann’s decaf tasting event? (Both myself & @dfk41 are.)

Basically, give us something tangible before we all run out of patience with your attitude.