This morning, for a basic coffee appreciation session to be held this arvo, I roasted up the following: Costa Rica SHB New Guinea AA grade Bugisu AA grade and Indian Parchment AB Rob. This was to exemplify to the participants, the progression of the amount of body in each of the coffees, from lighter through to heavier. Cupping was by traditional method (not espresso). Some of the participants were therefore also exposed for the first time, to the methodology of traditional cupping. Fancy names of farms, plantations, origins etc were superfluous for the session, which was to educate the mind to the palate. Roasting was in our professional sample roasting machine which I have nicknamed, "Il Tostino"...... ....and operated...by me 🙂
