We’ve been tasting a lot of coffee in the past week or two. We have a a couple new crops coming online. When the crop year changes, we need to adjust our roast profiles for the annual variation of characteristics. We roast and compare new crop to old crop on the same profile, and we tweak profiles until we arrive at a cup that we settle on for production.
Randy and I have been enjoying coffee tasting together for over 6 years. We have formalized the process, but we don’t call it “cupping” because, for really good reasons, we don’t follow the that process. Instead we developed our own tasting protocol that helps us explore our experience. Here are some of our interesting findings.