It has become far too easy in our consumer culture for us to forget that coffee is a crop. This means that coffee is grown by farmers; it requires workers to harvest, to mill, to dry, and a list of other tasks that happen well before those beans ever arrive to us.
The Specialty Coffee Association of America defines cupping as “a systematic method of evaluating the aroma and taste of coffee.” Cupping is the way that we analyze coffees before we purchase them.
Once we have selected coffees, the next step is to roast for production. Roasting is a fairly simple idea that can take years of practice to master. When roasting, green coffee (coffee beans that haven’t been roasted) is put over heat for a particular length of time.
How often have you heard people say, “I love the smell of coffee, but dislike its taste”? Improperly roasted and poorly brewed coffee is often the case for this. Aromas are created as the coffee slowly releases gas from oils within the bean into the air.
There are few things that can compare to a successfully “dialed-in” coffee beverage crafted by a professional barista. Our baristas are trained to make drinks using precise ratios of coffee to water and espresso to milk.