Taste coffee like a roaster.
What you need
Bowls or cups of the same size, 150 to 250 ml, one per coffee Scale that weighs in 1 g steps Grinder, ideally a burr grinder Kettle and soft water, a jug filter is enough Two spoons per person and a glass of water to rinse them
The ratio
60 g of coffee per liter, the same in every bowl 12 g to 200 g for a 250 ml cup 10 g to 165 g if your calendar has small doors Grind each coffee just before, never the night before
Step by step
- 1
Weigh and grind
12 g of coffee per cup or bowl, ground medium-fine. All bowls the same size, one coffee per bowl.
- 2
Smell the dry grounds
Before the water: nose right into the bowl. Note the first word that comes to mind.
- 3
Pour 200 g, start the timer
Water just off the boil, 200 g per bowl, so that all the grounds get wet. Then leave it alone. A crust forms on top.
- 4
Break the crust at 4:00
Push the spoon through the crust three times, nose close above it. This is when the coffee smells strongest.
- 5
Skim
Lift the foam and floating grounds off with two spoons. The rest sinks to the bottom.
- 6
Slurp at about 10 minutes
Take a spoonful and slurp it loudly: the air spreads the coffee across your tongue. Rinse the spoon between bowls. Taste again as it cools, a lot shows up only then.
- 7
Write it down
Three words per coffee: what it reminds you of, how sweet, how sour. And which bowl you would drink again.
Cupping an advent calendar
Keep 10 g of each door. With 50 g per door the rest makes two or three cups, with 20 g a second bowl. In a closed bag the coffee keeps for a few days. Cup the week on Sunday: four to seven bowls side by side. Sort by what you taste, not by the door number: fruity to chocolatey, light to heavy. Look at the label last. Origin and processing often explain what you just tasted. What the processing words mean: fermentation explained.
| Kofio | 24 | 20 g | |
| 19grams | 24 | 50 g | |
| The Barn | 24 | 50 g | |
| Onyx Coffee Lab | 24 | 56 g |