Cupping is a great educational tool

One of the best things I have done to improve my barista education is to cup...and cup as often as I can. Because of cupping, I have not only developed my palate, but I continue to learn about the coffee -- defects, characteristics of certain varietals, roasting profiles, what I like in a cup of coffee and understanding why I like it and what makes it good. Cupping has become a favorite activity that I can't get enough of and look forward to on a weekly basis.

While visiting fellow coffeeinds and friends at Stumptown in Portland this past weekend, I experienced a great cupping -- a good table mix of some of Stumptown's current best (highlights were a colombian, rwanda, kenya, ethiopian)....I buttered up Stephen and walked away with a wonderful, winey and robust Kenya, a sweet and smooth House Blend, and my favorite, a delicate, citrusy, fruity Ethiopian Yirgacheffe. Currently, I'm enjoying the Kenya with a grilled PBJ (is that wrong???). It's tasty -- compliments my Raspberry Jam. So, kiddies, cup and cup often if you can. Helps your coffee knowledge expand and keeps it fun.

Other barista news...Portland was a blast! Thanks to tonx from Victrola for tagging along (hope you had a good time) and a HUGE thanks to Chris Tacy and the lovely (and enabler) Valerie for their hospitality and being sooooooo rad (I'd follow you guys to the end of foodie heaven and earth). And definitely a great thanks to Stephen, Kyle, and Stumptown for letting us play coffee during our visit.

Till the next adventure,
b