Cupping

Systemic

Received a large order of coffee yesterday roasted on 27 June. Couple of bags were like balloons today - they didn't have one way valves.

Tried one this morning through V60. Beans looked dark but not black. V60 was undrinkable - tasted burnt.

Decided the best thing would be to cup all four beans. You don't hear much about cupping these days but it's a foolproof way to check as the tasting notes roasters put on the bags come via cupping.

The bean I tried as V60 was the same via cupping. Another tasted ashy, dry and dark treacle - not pleasant. The other two beans had definable tasting notes.

I've taken it up with the roaster and will await their response which I will share in due course.

Systemic

https://imgur.com/a/RrSjeBO

Cupping followed SCA guidelines - 8.25grms of coffee per 150grms of Volvic water at 92c. Coffee was left for four minutes then the crust was broken and scum removed before each cup was tasted several times. You should use a different spoon for each coffee to avoid contamination and/or dunk the spoon in a jug of water between each tasting. You should also attempt to get as much air in with the sip as you can to maximise the impact on your taste buds.

You don't need any fancy equipment although it does help to have cupping cups that hold around 160-170gms. A temp probe like a Thermopen also helps to ensure the water is at the exact temp.

So if you are struggling to get the tasting notes on the bean's bag, you might was to try cupping.

Dusk

Interesting, I'll have to give it a try one day. Is there a rough grind size to be aiming for?

Systemic

As noted above, fed back my cupping notes with the roaster who got back to me very quickly with an apology and full refund. My order was one of the first through their new roaster and came out darker than expected. Should the beans have been sent out like that - obviously not.

Shows that it's a good idea to cup your beans especially if you aren't happy with them.

Systemic

Dusk Interesting, I’ll have to give it a try one day. Is there a rough grind size to be aiming for?

Not critical. I ground for Chemex on my EK which is probably between caster and granulated.

Admin

Systemic You will be on that special list starting with C

Systemic

Admin Systemic You will be on that special list starting with C

What list??

LMSC

Systemic through their new roaster

This sounds familiar. But, you only drink light roasts. In any case. my

Giphy - Embarrassed Memory GIF by NOW WE'RE TALKING TV SERIES

😂

Systemic

LMSC This sounds familiar. But, you only drink light roasts.

I do. Been chatting with the roaster and they've struggled with getting to grips with their new one. Roaster said mine were among the first through the new roaster and came out darker than they should. Also said they have struggled with adjusting to the new roaster's profile, i.e. hitting the key roast temp points at the right time.

LMSC

Systemic Also said they have struggled with adjusting to the new roaster’s profile, i.e. hitting the key roast temp points at the right time.

I don’t know if this happens to everyone changing to a new roaster. The beans coming darker than the intended profile is expensive, especially under current economic strain!

Admin

LMSC It's an easy thing to do when moving up to a larger roaster and "if" they are being a bit tentative about using the full batch size to start with…things go out of control very fast….as I found trying to roast 15Kg on a 25Kg roaster!

dutchy101

Those bags look very familiar. Mine look like balloons too. Roasted on 27th June you say? check.

I wasn't planning to open the bags until 4th July, but looking at them, they might well open themselves soon!

LMSC

Admin bit tentative about using the full batch size to start with

Do you think they might not have done full batch?

Roasting a full batch and ending up with an unsold stock vs a partial batch risking a refund is a trade off. They might have thought the costs of roasting a partial batch from refunds and new roaster discount will be lower than roasting a full capacity producing some unsold stocks!

They may have still offered a discount even if they had roasted the full load.

MWJB

I can't help thinking that cupping is one of the reasons filter roasting is in the poor state it is of recent months. Roasters slurping warm bowls of half brewed coffee and calling notes that are more likely artefacts of a malfunction.

There's little evidence that the SCAA protocol was ever properly tested when it was established (about 100yrs after cupping was invented). If you're going to cup & get realistic results you have to change a lot of the SCAA parameters, especiallly grind (it's too coarse).

Cupping is the Polaroid instamatic, compared to the 35mm transparency film of drip brewing.

My last 5 bags of "filter roast" have been proper dark, roasty, some even coming accross as roasty as espresso (compared to Illy, which I drink frequently).

Admin

LMSC You misunderstood me, the roaster manufacturers say from 7 to 15kg can be roasted, somewhere else min 500g. Good luck roasting 7Kg on a 15kg roaster, because it will really go. My suspicion is they tried smaller batches first to get used to it.

Just guessing tho.

PartySausage

Now you've got me worried. My order from said roaster is being delivered tomorrow

Admin

PartySausage I'm sure it will be fine, after the first few batches, you soon learn.

PartySausage

Admin I do hope so. Darker roasts really don't float my cup.
I had a look at the website & only one of the two I ordered is still listed. Well actually they've got very little listed. I'm hoping this is because they've run out because of the demand given the good discount

PortafilterProcrastinator

@Systemic Thank you for this. Mine were roasted on 27 June and are balloons.

I'll have to test this weekend.

LMSC

MWJB cupping is one of the reasons filter roasting is in the poor state it is of recent months.

The challenge is how do we get a uni roast for different filter profiles and steep timings ? How would you address this?

MWJB calling notes that are more likely artefacts of a malfunction.

The bottom line is it is probably futile to chase / pick notes apart and instead focus on getting a well-roasted bag or get beans from those roasters who consistently deliver?

Admin I don’t think I misunderstood you. You were saying they tried partial (ie smaller) loads. In that process, they didn’t want to risk roasting a full capacity for financial reasons. They might have thought smaller batch would not only minimise any losses but also give them a chance to get used to the machine.

The buyers are their piggyback at a discounted price. Reasonable to me!