Coffee Cupping: CoffeeTasting the Barista Way

I love drinking coffee. I actually visit different coffee shops in and around the metro so I will also be able to taste different types of coffee flavors.

There is such a thing called “coffee cupping”. It is the practice of observing the taste and aroma of brewed coffee. I live in downsouth Alabang and I was so lucky for being invited to be part of the “coffee cupping event” sponsored by Equilibrium Intertrade Corporation.

It was held at The Place Building in National Highway, Tunasan , Muntinlupa. The Business Unit Manager- Karen Dagdag was there to welcome the participants. The coffee cupping instructor/brand specialist was Paolo "PY" Yupangco.

There are a few steps that need to be done during the coffee cupping: Identifying the fragrance and aroma, analyzing the body and taste balance, recognizing the flavors and of course, tasting the coffee.

A coffee feedback form and taster’s flavor wheel from Counter Culture Coffee were provided to help the participants in the coffee identification process. The best way to do coffee cupping is by smelling it first with eyes closed then have an initial good sip. Eventually exert a little effort in doing a good slurp, a big sip and swirl the coffee around your mouth for a few seconds before swallowing it.

It takes time and practice in learning to identify the flavors in coffee. It is fun to know and learn how to identify the flavor and taste balance. I believe I need to attend more coffee cupping session in order to understand various coffee better.

As for now, I will continue searching for new coffee shops in the metro to find and taste more unique coffees and never will I stop for there will always be new combinations of coffee flavors to try.