Cupping technique to minimize suspended grounds

Coffee preparation techniques besides espresso like pourover.
Dogshot
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Postby Dogshot » Sat Jan 06, 2007 6:49 pm

I have been cupping my roasts lately, with some success, but also some issues. I have been using Jim's suggested method for cupping http://www.coffeecuppers.com/Formal-Home-Cupping.htm, but have the following problems:

1) When I try to stir the grounds at the surface of the cup away, I find that it is very difficult to remove all the grounds from the surface, and there are a lot of suspended grounds in the cup as well. I find it difficult not to wind up with a mouthful of grounds.

2) Pouring the water over the grounds, it is tricky to ensure that the grounds at the top are evenly saturated.

Should I be grinding coarser?


Mark

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Postby Compass Coffee » Sat Jan 06, 2007 8:05 pm

When I first started home roasting years ago and tried to do some cuppings I encountered the same problem in technique. My lazy cupping solution was the four by 3 tasse Bodum Chambord approach, even scored the finer mesh single piece Swissgold plungers for all four little guys. Still go through the breaking crust ritual etc just instead of letting the grinds settle on their own I help them then pour into pre-heated cups for da slurpin'. One of these years really should learn to do it the Pro way, but it's so easy this way! :wink:
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Postby another_jim » Sat Jan 06, 2007 9:17 pm

I hate to admit this, but my crust breaking instructions are incomplete ...

Push down and towards the sides on the crust, as mine and others' instructions say. But afterwards, take the time to skim off the foam at the top of the cup -- this foam contains the fines, and unlike the crema in espresso, it is not good.

Grinding for cupping: I like a grind about halfway between a filter grind and the traditional Frenchpress grind, along with a steeping time of around 3.5 to 4 minutes. I don't think there's much sense going coarser just to save yourself on grit. Rather decant coffee through a Swiss Gold (with grinds this coarse, there's no holdup)

[Preparing for lots of disagreement here] Personally, I think FPs suck, the press-down seems to add a huge amount of bitter roughness to the taste when compared to standard cupping. I much prefer decanting steeped coffee through a filter. The only use I have now for my FP as a container for my hand blender.

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Postby Abe Carmeli » Sat Jan 06, 2007 9:28 pm

another_jim wrote:[Preparing for lots of disagreement here] Personally, I think FPs suck, the press-down seems to add a huge amount of bitter roughness to the taste when compared to standard cupping. I much prefer decanting steeped coffee through a filter. The only use I have now for my FP as a container for my hand blender.

The Eva Solo does just that. A filter at the mouth as you pour the brewed coffee into the cup.
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Postby Compass Coffee » Sat Jan 06, 2007 10:03 pm

another_jim wrote:[Preparing for lots of disagreement here] Personally, I think FPs suck, the press-down seems to add a huge amount of bitter roughness to the taste when compared to standard cupping. I much prefer decanting steeped coffee through a filter. The only use I have now for my FP as a container for my hand blender.
Truth be told I haven't done any cupping or FP cup to cup comparisons since June and never have very often. Your comment explains something I experienced NY Eve but hadn't put my finger on. We went to a party at my sister's where everyone except Debi & I didn't drink coffee. I brought some 50:50 Brazil YB:Harrar Oromia to make us a FP. The cup was ok but seemed to have a bitter edge to it, besides lacking full complex richness and creamy smoothness I get from Cafe Crema Americanos (~4oz double basket pulled 20-25sec plus hot water). NY Day made Cafe Crema Americanos same beans no edge, wonderful cup.

Next cupping I'll go traditional or pour over to filter.
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Postby Dogshot » Sat Jan 06, 2007 11:14 pm

I'm glad I asked. I never would have thought to 'decant' it.

Thanks,

Mark