The sunlight flows as the morning cupping gets underway.
We're back at the Towson espresso bar cupping coffees. This time we're cupping a couple of selections from Greencastle Coffee Roasters, whom we found after yesterday's lunch in Greencastle, Pennsylvania, a selection from Starbucks and a surprise reappearance of Aida's Grand Reserve from Counter Culture.
In support of our cupping efforts, I've decided to create a blog that will chronicle our cuppings and coffee tastings. Originally, we were compiling these notes in a separate database then realized that it would be better to share our thoughts candidly. The site is open for all to see: staff, friends, roasters, vendors, customers - whomever.
On the new website you'll find cupping notes for the past few sessions, back to our visit to the Counter Culture Training Center in Washington, D.C. However, I just decided to change the format with the 11/7 cupping. Now you'll get to see all of our tasting notes verbatim on a per coffee basis. From the flavors and aromas detected, to their likes and dislikes about the coffee, to their descriptions of the coffees and my thoughts on the coffee as well.
There are some brutally honest comments within the notes and if you're easily offended, I recommend reading The Coffee Review. The notes you will be reading are the exact notes that we will be using to evaluate the coffees and determine which of them we will order for service to our customers.
The Aida's Grand Reserve that hit the table today was a bit of a curve ball. It is the same bag of coffee from the DC cupping over a week ago - a coffee that many of them raved about. The coffee was kept in the bag at room temperature, with no method of preserving it beyond squeezing the air out of the bag. Did the coffee maintain its' zenith of dazzle or fizzle out completely? Find out now!