ABOVE: 14 grams of a Kenyan peaberry in my favorite ceramic cone dripper today in the Advocate photolab.
3/2/2009
Have you ever poured a cup of your morning coffee and thought to yourself, I detect a hint of lemongrass with subtle blueberry undertones, a silky mouthfeel and clean finish?
THIS ONE’S FOR YOU:
The Connecticut Coffee Society, a local Meetup.com-based group, is holding its first coffee cupping of 2009. This meeting’s featured topic: water composition.
Yeah, I know, but before you take a pass, if you haven’t been to a cupping before here is your chance. Cuppings are an industry-standardized way to assess coffee quality and while all the slurping, sniffing and note-taking may seem daunting to beginners, its actually sort of interesting.
Local roaster Donny Raus runs the group and I’m sure he will be providing some of his coffee for sampling and discussion.
WHERE AND WHEN: Columbus Park Trattoria, Stamford, Saturday, March 28, 12 P.M., $5
SIGN UP: HERE
–CP
Add your comment below, or trackback from your own site.
Subscribe to these comments.
You must be logged in to post a comment.