Currently trying to get my head round the coffee roasting process... eep! Seems to me that roasters and cuppers have a great deal of power in this industry, (in repsect of quality control and marketing) which for me is very interesting.
Can someone tell me more about cupping and sampling? What exactly does it entail? What are you looking for in the coffee? Who does the cupping and why? How do you get to be a 'cupper'?
any info very welcome!
cheers
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