Did you know… Issue 13

Professional coffee tasters start their day by “cupping”, that is, tasting a long row of coffees.  Each glass or cup contains a different coffee sample and all are arranged in order of taste, with the lighter, brighter coffees first and the heavier, darker ones down the line. The cupping room itself is not very cozy; much like a medical facility and the conversation amongst the tasters is abrupt and efficient.  Tasters are able to tell the difference between brews. The key is to have regular, consistent exposure to different coffees.

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