Nope, Coffee Won’t Give You Extra Energy. It’ll Just Borrow a Bit that You’ll Pay for Later

Nope, Coffee Won’t Give You Extra Energy. It’ll Just Borrow a Bit that You’ll Pay for Later

Black Rifle Coffee Company is Being Sued by an RTD Beverage Consultancy

A once chummy relationship between an Ohio-based beverage consultancy and Black Rifle Coffee Company (BRCC) appears to have soured, with the former suggesting in court that the latter has not…


Root Capital, Keurig Dr Pepper and USAID Launch Indonesia Coffee Initiative

Rural agriculture lender Root Capital and beverage giant Keurig Dr Pepper are embarking on a three-year initiative designed to boost the Indonesian coffee sector. Called the Indonesia Coffee Enterprise Resilience…


FDA Issues Controversial Draft Labeling for Plant-Based Milks

The United States Food and Drug Administration (FDA) last week issued long-anticipated draft guidance regarding the labeling of plant-based milk products, such as oat milk, almond milk, soy milk or…


Ethiopia Cup of Excellence Program Suspended for 2023

After a three-year run that generated more than US$3 million in income for coffee farmers, the Ethiopia Cup of Excellence (CoE) program has been suspended for 2023.  CoE sibling nonprofit…

Nope, Coffee Won’t Give You Extra Energy. It’ll Just Borrow a Bit that You’ll Pay for Later

Espresso Parts Partners with Japan’s Kalita to Launch Kalita USA

Japanese manual pourover equipment maker Kalita has reestablished an official United States outpost with the launch of Kalita USA. The new brand comes through a partnership with Washington State-based coffee…


Latest IISD Coffee Report Calls for More Price Transparency

Current approaches to coffee pricing and value distribution in the global coffee market are unsustainable and present a lack of long-term resiliency in the coffee industry, according to the latest…


Deforestation: Proposed EU Import Ban May Fail to Protect Tropical Rainforests and Farmers – Here’s How it Should Work

Most European consumers’ shopping baskets tend to include items linked to deforestation in tropical regions, involving agricultural commodities such as beef, soybeans, palm oil, cocoa, rubber, coffee, timber and paper. These…


Shonell Dillon is Bringing Coffee to New Orleans One Affordable Cup at a Time

One of the newest coffee spots in metro New Orleans is called The Pot Called Kettle (@thepotcalledkettle). Yet unlike some coffee shops that seek to maximize profit, The Pot Called…

Nope, Coffee Won’t Give You Extra Energy. It’ll Just Borrow a Bit that You’ll Pay for Later

Filter Stories Podcast Digs Deep Into The Science of Coffee

The popular coffee-focused podcast “Filter Stories” has taken a deep plunge into coffee science, launching a spinoff series called “The Science of Coffee” (available through Apple Podcasts, Spotify, Soundcloud and…


Plants and Coffee Are Combining All Over the US Retail Landscape

Coffee shops doing double duty as plant and flower businesses are blooming across the United States, unfurling new flows of revenue for business owners while enhancing guest experiences.  There are…


Former Cropster Manager Launches Anchor & Tree Coffee in Sacramento

With roots in coffee roasting and brewing, a new roasting company called Anchor & Tree Coffee Roasting Co. has set sail in Sacramento, California. Offering the slogan, “better coffee, better…


New Docuseries ‘Coffee Breath’ Gives Life to Coffee Stories

Focused on coffee businesses and the stories of the impassioned people behind them, a new video series called Coffee Breath is flowing into production. Coffee Breath was created by former…

Nope, Coffee Won’t Give You Extra Energy. It’ll Just Borrow a Bit that You’ll Pay for Later

Nope, Coffee Won’t Give You Extra Energy. It’ll Just Borrow a Bit that You’ll Pay for Later

HOW TO BE A BETTER CUPPER

Mar 9, 2023 |

Ahead of the launch of Prodigal, Mark and I cupped for a minimum of one hour each morning. Having such a routine allowed us to calibrate well after cupping more than 2000 samples together. Those sessions also taught us a lot, some of which I’d like to share here....

Nope, Coffee Won’t Give You Extra Energy. It’ll Just Borrow a Bit that You’ll Pay for Later

brewing coffee

Many of us want (or should I say need?) our morning coffee to give us our “get up and go”. Altogether, the people of the world drink more than two billion cups…

Nope, Coffee Won’t Give You Extra Energy. It’ll Just Borrow a Bit that You’ll Pay for Later

Perfect Little Beans

Chinmey Hill Coffee uses specialty-grade beans with zero primary defects (such as black beans or sour beans) and less than five secondary defects (such as broken beans). This is important because primary defects will greatly affect the taste of the coffee. Having zero defects allows the coffee to be the most optimal flavor.

Window for Optimal Flavor

Chimney Hill Coffee ships our coffee the same day it was roasted, so you will receive it before it enters the window of optimal flavor.  This means you’ll never miss the opportunity to enjoy the coffee’s peak flavor.

Coffee Ratings

Coffee undergoes many scoring processes by professionals who achieved their Q Grader certification. Coffee is first graded when it’s green. If there are defects the coffee is determined to be “not-specialty grade”. For those coffees that pass green grading, they are sample roasted and cupped. (Cupping is the official term for critically tasting and scoring coffees. The official cupping form is standard worldwide, and where the 100-point scoring system comes from.) A coffee’s dry fragrance, wet aroma, flavor, aftertaste, body, acidity, balance, and overall impression are taken into consideration while uniformity issues and defects, will lower the overall score.

Specialty Coffee

Specialty coffee, coined by Erna Knutsen in 1974, refers to a coffee that receives a quality grading score of 80 percent or higher. While “premium” or “gourmet” seem like they’re synonymous with “specialty,” they simply are marketing terms with no defined standards. Specialty coffees are grown in specific and ideal micro-climates, and have distinctive and unique flavor profiles, with little to no defects.

Third-Wave Coffee

We’re currently in the third wave of coffee. The first wave of American coffee put pre-ground, vacuum-sealed cans in kitchens across America. The second wave started with the late ‘60s introduction of Peet’s coffee (by Alfred Peet) through the proliferation of Starbucks. The third wave of coffee focuses on origin transparency, nuanced flavors, and artisan roasting. The term “third wave” is synonymous with specialty coffee.

Nope, Coffee Won’t Give You Extra Energy. It’ll Just Borrow a Bit that You’ll Pay for Later

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