KlatchRoasting.com - Courtesy of John Dodson

Courtesy of John Dodson - ERACE IE

Cupping at Goodwin's Organics

"Espresso Revolutionaries and Coffee Enthusiasts" . The following is a blog post by member John Dodson of a cupping by our own Green Coffee Buyer Mike Perry at Goodwin's Organics in Riverside, CA last week.

Coffee Klatch

Posted in Uncategorized on August 1, 2008 by mynamesjd

As I sit here drinking my cup of delicious Klatch coffee I often wonder about the things of this world. I wonder how the Sistine Chapel was painted and why people freely choose not to eat meat. But I digress, for this blog post is not about the things I deem fit but about the wonderful coffee we all got to share last Wednesday and our spectacular host that evening. So let’s delve into the coffee world for a spill…

The night started later than our usual meetings, which are typically at 5, and it ended a little earlier than most meetings, which is anywhere from 10 to 2 a.m. But this had to be one the best meetings we’ve had in a long time and it was more fun than a Barrel of monkeys, which if anyone has tried is disturbingly fun. We all sat around a gigantic marble table while our host Mike Perry, owner and roaster of Coffee Klatch, gave us a great presentation on how coffee is grown, processed, roasted, and eventually sipped by loyal customers. Here are some shots of Mike in action:

If these pictures don’t make sense, don’t worry, we had no clue what he was doing either… Just kidding, in fact Mike was showing us how to properly smell the coffee and get a good sip for our cupping demonstration. He showed us how to score the coffee and give it some good descriptors so that we could accurately interpret the coffee for ourselves. We all had these really cool cupping forms which he got from The Coffee Geek and they were extremely easy to use. After the presentation we all got to go to the next room and take a stab at cupping coffee.

This was really a great experience and we all had an absolute blast doing it. Here is a quick explanation of how the whole process works.

Tools of the Trade

First pour the grinds into one of the cups

Shake and smell the coffee to rate the fragrance

Then you pour hot water until it reaches the brim of the cup

Fill your spoon glass a little more than halfway so you don’t cross contaminate flavors

Take a spoon and push some of the top layer away to get the full aroma

Scoop off the top layer and dispose

Take your spoon and fill it halfway and suck in the coffee, which gets it all around your mouth

Enjoy and rate the taste, aroma, acidity, mouth feel and anything else you’d like to add

That pretty much sums up what we got to do on Wednesday. It was a real treat to have Mike with us and he was a great host, speaker/presenter, and an all around nice guy. Everyone out there should check out his coffee and pick up a pound or two for yourselves. His website’s store is located right here Klatch Coffee Webstore. But heck if your in the area why not stop by his store in Rancho Cucamonga or San Dimas and get to see the coffee up close and in person. His coffee definitely gets our seal of approval and we think anyone out there who enjoys a good cup of java should check it out.

With that said, we will see ya next week kids.

Bon Soir Mon Amis.

P.S. For all of you who care about the matter, most, if not all, of Mikes Coffee’s are either Fair or Direct trade which gives a good wage to the farmer and provides them with adequate living standards and plenty to eat. It’s just the right thing to do.

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