Coffee Cupping with Mr. Peter Kinyua
Introduction:Exploring the World of Coffee Cupping with Mr. Peter Kinyua at Servicoff Warehouses
In an exhilarating encounter at Servicoff Warehouses, Endicott College students had the privilege of meeting Mr. Peter Kinyua, a seasoned coffee expert, who provided them with an insightful journey into the art of coffee cupping. This unique experience allowed the students to delve into the intricate process of cupping while gaining a deeper appreciation for the world of coffee. In this blog, we’ll highlight key points about cupping and how the students’ encounter with Mr. Kinyua enriched their understanding of this fascinating practice.
Understanding Cupping: A Sensory Adventure
Coffee cupping is a fundamental practice within the specialty coffee industry, used to evaluate and compare different coffee beans. It involves the careful examination of the beans’ aromas, flavors, acidity, body, and aftertaste. During this process, professionals and enthusiasts alike use their senses to explore the nuances of each coffee variety, ultimately identifying exceptional beans worthy of attention.
The Cupping Process: Step by Step
- Bean Evaluation: The process begins with a visual assessment of the coffee beans. Participants observe the color, shape, and size of the beans to gauge their quality and consistency.
- Aroma Assessment: Hot water is poured over the ground coffee, releasing a myriad of aromas. Cuppers, as they’re known, lean in to inhale deeply, identifying fragrances and potential defects that might affect the final taste.
- Tasting the Coffee: Cuppers use spoons to taste the brewed coffee, allowing it to coat their entire palate. They evaluate flavors, acidity, body, and aftertaste, taking notes for each sample.
- Scoring and Ranking: After tasting multiple coffees, participants rank them based on their sensory experiences. This helps identify the most outstanding coffees for potential purchase or inclusion in a roaster’s lineup.
Learning from Mr. Peter Kinyua
Mr. Peter Kinyua’s expertise and passion for coffee were evident as he guided the students through the cupping process. Some key highlights from their interaction include:
- Origin Impact: Mr. Kinyua emphasized how the coffee’s origin significantly influences its flavor profile. Factors like altitude, climate, and soil contribute to the unique characteristics of each bean.
- Developing Palates: The students quickly learned that cupping demands a trained palate. Mr. Kinyua shared tips on how to differentiate between subtle flavors and how practice is key to honing this skill.
- Cupping as an Art: Beyond being a scientific evaluation, Mr. Kinyua demonstrated that cupping is an art form, requiring an open mind and a willingness to explore diverse tastes and aromas.
- Sustainability and Ethics: The encounter also touched upon the importance of sustainable sourcing and ethical practices in the coffee industry. Mr. Kinyua stressed the significance of supporting fair trade and environmentally responsible coffee producers.
Conclusion
The encounter between Endicott College students and Mr. Peter Kinyua at Servicoff Warehouses provided a captivating insight into the world of coffee cupping. Through this sensory adventure, the students gained a newfound appreciation for the complexity of coffee flavors and the meticulous process of selecting exceptional beans. As they left the warehouses with a deeper understanding of the coffee industry’s intricacies, they couldn’t help but carry a newfound respect for the efforts of those behind their daily cup of coffee.
