a cup of complexity
One of the most important aspects of the coffee world is teaching people why they should pay more for coffee. world coffee prices are going up, cafes are selling higher quality coffee and farmers are getting a higher cut of the profit but if consumers don’t realize the increased value across the coffee chain, a 3 dollar cup of coffee can seem ridiculous. especially if they expect a typical cup of coffee that needs cream and sugar to be enjoyed.
that’s where cuppings come in
cuppings reveal to customers the nuances of different coffees, the history behind the beans and the community that they create. i loved attending public cuppings in san francisco. they revealed the complexity of the coffee bean and the berry flavors and balance that i look for in coffees i enjoy today. they give access to the stories of farmer’s and places that bring the cup to the table. they showcase the skills a roaster needs to bring out a specific bean’s potential using different roast profiles (dark, medium and light roasts). cuppings give you the confidence to know what to order when there are multiple options at a cafe and how to ask for them making your experience richer.
texas coffee school facilitates the coffee cuppings at oddfellow cafe. i’m signed up for August 8th. if you’re interested in experiencing coffee in a whole new way, sign up here!