One of the things that we take great pride in at Stockton Graham
& Co. is knowing the difference between good and truly great
coffee. The only way to really achieve this is by doing a lot of
cupping. This takes place on a continual basis in our private cupping
room.
Whether it is for buying purposes, creating award-winning blends
or to develop comparisons, the principles and objectives are the
same. We sit down. Taste each cup. Then evaluate the five major
cupping characteristics scored: aroma, acidity, body, flavor and
aftertaste. Each coffee must stand on its own when evaluating
the cup qualities and characteristics that make it unique. Accordingly,
what might be desirable in one origin of coffee or to one individual’s
palate will not be pleasing to another. Listed below are some
brief descriptions of these cupping characteristics:
Acidity: Not an
undesirable component of coffee taste, but rather the term given
to the high thin notes and the dryness it leaves at the back and
sides of the tongue. Often used to describe coffee as bright,
dry, sharp, vibrant, snappy, etc.
Body: is the way
the coffee feels in your mouth. It is the sense of richness and
thickness that it imparts as you swish it around in your mouth.
Terms often used to describe body, include creamy, buttery, thick,
light, heavy, watery, thin, etc.
Aroma: is the way
the brewed coffee smells before you drink it. Everyone can remember
the thick mouthwatering of coffee brewed early in the morning,
and is an integral part of enjoying a truly great coffee. Terms
often used to describe the aroma, include floral notes, citrus,
caramel, etc.
Flavor: is the
overall tastes sensation as you drink. All the other components
are integrated in this concept. The aroma, body, and acidity should
complement each other. Terms often used to describe flavor include,
richness, complexity, balance, etc.
Aftertaste: Some
cuppers refer to aftertaste as the finish. It is the taste sensations
left lingering on the tongue upon drinking the coffee. It is also
related to the body of the coffee, as coffees with a heavier body
will typically leave a longer taste in the mouth. Terms often
used to describe aftertaste of finish spicy, sugary, earthy, charcoal,
etc.
Since coffee is an agricultural product, every year the crops
differ from one another. So it is imperative that we constantly
keep trying new coffees. We believe our dedication to this process
is apparent when you drink a cup of our coffee.
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