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What is cupping?

What is cupping?Cupping is the industry term used for the process of analyzing a coffee based on its sensory qualities – for example, its aromas and flavors. For our cuppings at Equal Exchange, roasted samples of coffee are divided into six different glasses of equal amount and grind size, steeped with hot water (198 to 205 degrees), and slurped (or aspirated) from a spoon for about 35 minutes.Aspiration is the process of slurping a beverage across the tongue with force, in a way that introduces air into the mouth and sprays the beverage across all parts of the tongue rapidly. If you've ever heard or seen a wine expert doing a tasting, this is the same method they use. Aspiration also forces the coffee’s aromatics up from the back of the throat to the olfactory bulb (a part of our brain that sits behind our eyes and is responsible for processing scent). Everything we taste is affected by its aromatics, making flavor and aroma intrinsically linked. Each coffee is graded based on the quality of their aroma, flavor, mouthfeel, acidity, balance, cleanliness and aftertaste.AromaThe olfactory bulb is the part of our brain that processes scent. Aromas reach the nerves of the olfactory bulb via two routes: 1) through the nose, nasally, and 2) through aromas rising up to the bulb from the back of the throat, what we refer to as retronasally.In cupping, we analyze aromas in three different stages.* The dry stage: when we smell the dry, ground, roasted coffee in the cup.* The crust stage: when we smell the "cap," of the coffee as it is steeping.* The break: when we break the cap after four minutes of steeping and smell the release of the aromatics that were trapped underneath the cap.FlavorIt may be surprising to find out that there are only five basic flavors: sweet, sour, salt, bitter, and umami. You’ve probably heard of the first four. “Umami” was only recently identified as the fifth flavor; we won’t focus on this one in the manual. (All other flavor sensations beyond these five are actually aromatics.)* Sweet. This one is pretty familiar - think of sugar.* Salt. Think of the way table salt tastes.* Sour.Think of lemon or vinegar.* Bitter. Think about baking cocoa, tea that has steeped too long, or aspirin.Coffee can, and often does, exhibit all of these flavors, and part of the joy of cupping is how they interplay on your pallet.AcidityAcidity is best described as the bright and zesty sensation found in coffee. It can range in intensity from low (gentle) to high (striking), depending on the origin, cultivation, processing and roasting of the beans. Important to note is that the acidity described in coffee is actually "perceived acidity" and is not related to the pH of the coffee itself; coffee has a pH of 5.7, which is similar to white rice or beer (a pH of 7 is neutral).Beyond the intensity of the perceived acidity in coffee, there are also several different types of acids present that we pay special attention to:* acetic acid (like vinegar)* citric acid (like lemon and other citrus fruits)* malic acid (like apples)* quinic acid (which is slightly bitter, like the quinine in tonic water)* phosphoric acid (like carbonated beverages or cola)* lactic acid (like the sour flavors in dairy products - sour cream for instance)MouthfeelMouthfeel can be described as the perceived thickness of the coffee on our pallets. Thin coffees have low mouthfeel, and thick coffees have high mouthfeel. Imagine for a minute the difference in thickness from skim milk to whole milk, or from light maple syrup to molasses. When we grade coffees, we grade based on both the quality of the mouthfeel and its intensity. Some coffees can have high mouthfeel, but may also be gritty and granulated. Likewise, some low mouthfeel coffees can be very smooth and satiny.CleanlinessCleanliness in cupping can be described as the absence of defects and inconsistencies in a coffee sample. If the coffee was processed correctly it should have a refined taste. Some of the defects that may be found in coffees are over-fermentation (of fruit flavors), phenolic (chlorine-like flavors), Rio (iodine-like flavors), earthy flavors (like dirt or soil), and many others. Some defects are so intense that just one defective bean can negatively affect the flavor of an entire pot of coffee.BalanceThis is, quite simply, how well the coffee’s different attributes intermingle. Is one aspect of the coffee too intense, like acidity? Or does the sweetness of the coffee blend well with the mouthfeel? After focusing on each individual attribute of the coffee during cupping, the balance category can be helpful for getting a cupper to look at the coffee as a whole.AftertasteAftertaste is a little easier to understand than acidity or mouthfeel. Essentially we focus on the qualities and flavors left on our pallets after the coffee has either been spit out or swallowed. Is the aftertaste similar to the flavor of the coffee when it was on your pallet? Has it gotten sweeter or bitterer? Is it prolonged or does it slip away?Production CuppingBeyond being responsible for analyzing the coffees we are looking to import, our Quality Control (QC) team does many other things to make sure that our coffee is of the highest quality. Production cuppings are an important aspect of the day-to-day in the QC lab. Every day the QC team joins forces with members from the roasting team to cup all of the production roasts from the day before. In doing so, we know how our coffees taste over time, we are able to check for problems with the beans themselves, and we are able to easily keep track of how the beans are roasting. From the time we start roasting a lot of coffee (one lot equals 37,500 pounds), to the time we roast the last batch, we will have cupped that coffee upwards of 100 times.
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Palestinians call for EU to back independence

Palestinians have formally asked the European Union to urge the UN security council to recognise a fully independent state in the West Bank and Gaza Strip in response to the current impasse in peace negotiations with Israel.

Saeb Erakat, the chief Palestinian negotiator, confirmed that the request to the EU was made on Monday as Israeli ministers repeated warnings that any unilateral moves would trigger counter-measures that could include the annexation of more of the occupied West Bank.

Erakat, speaking in Ramallah, said Israel had for 18 years continued to "impose facts on the ground by stealing Palestinian lands and building settlements and barriers aiming to finish off the two-state project". He added: "We will seek the support of all members of the international community."

EU foreign ministers are due to discuss the issue in Brussels today but are unlikely to reach any decision. Diplomats said there was no question of EU backing for a unilateral declaration of independence by the Palestinians, which would be likely to be vetoed by Washington. US senators visiting Jerusalem also warned that such an move would be a non-starter.

But Erakat made clear that the Palestinians were seeking a security council resolution spelling out the parameters for resolving the conflict — crucially without waiting for Israel to negotiate and without Israeli consent. A key element would be that a Palestinian state must include the West Bank and Gaza Strip, with East Jerusalem as its capital, within the 1967 borders in line with existing UN resolutions.

This move, supported by the Arab League, reflects mounting Palestinian frustration that negotiations with Israel have reached a dead end due to the refusal of Binyamin Netanyahu, the Likud prime minister, to agree to a freeze on settlement activity, as Barack Obama had been demanding until recently when he appeared to back-pedal.

Analysts say the UN move may also be intended to find a way for Mahmoud Abbas, the Palestinian president, to remain in office. Abbas, said to be angry and frustrated, announced last week that he would not stand for re-election, though the elections originally scheduled for January have now been postponed.

The Palestinians first declared independence unilaterally in November 1988, seeking to build on the achievements of the first intifada and Jordan's formal disengagement from the West Bank. That dramatic declaration was recognised by dozens of countries but never implemented on the ground. It was superseded by the Israeli-PLO Oslo agreement in 1993, though the negotiations that began then have never been completed. Israeli settlement activity has also continued unabated since.

In 2005 Israel disengaged unilaterally from the Gaza Strip without any agreement with the Palestinians. The area was later taken over by the Islamist movement Hamas, which is at odds with Abbas's western-backed Palestinian Authority.

Hamas said on Monday that it opposed diplomatic moves at the UN, with spokesman Fawzi Barhoum calling Abbas's approach a sign of desperation. "It's clear that this was a reaction by the Palestinian Authority after running out of options after two decades of negotiations," he said. Palestinians, added Hamas official Salah Bardwil, should focus on their own "ability to liberate the land".

Avigdor Lieberman, Israel's foreign minister, warned: "Any unilateral movement will be countered by a unilateral move on our part." Another minister said Israel could respond by annexing some settlements.

Israel annexed East Jerusalem immediately after the 1967 war, while expanding the city's boundaries, but has always agreed in principle that it would negotiate over the West Bank. Annexation would close off that option.

US senator Joseph Lieberman said "an essentially unilateral" declaration of statehood would not move the peace process forward. "I hope and presume that the US would veto such a move if it ever came to the security council," he said.


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Balloon boy parents face sentence in December

FORT COLLINS (Reuters) - The parents of a Colorado boy whose apparent brush with death in a helium balloon transfixed millions pleaded guilty on Friday to staging a publicity-seeking hoax and will be sentenced next month.

Richard and Mayumi Heene pleaded guilty to a felony and a misdemeanor and will be sentenced on December 23.

The case has sparked outrage over the amount of money spent on a rescue attempt for the six-year-old child, dubbed "balloon boy," after live television images of the saucer-like homemade balloon soaring through the sky gripped the public.

The judge at Friday's hearing told the Heenes they may have to pay to various government agencies some of the cost of the rescue attempt, which had National Guard helicopters chasing the balloon.

"There are financial consequences that could be significant," District Judge Stephen Schapanski said.

The boy's parents agreed to a plea deal under threat that prosecutors would seek to deport the mother, a Japanese citizen, if she were convicted of more serious charges.

Richard Heene, 48, pleaded guilty to attempting to influence a public servant and Mayumi Heene, 45, pleaded guilty to a misdemeanor charge of false reporting to authorities.

The Heenes drew worldwide attention last month when they said their son had unwittingly sailed away in the balloon. But it landed empty, the boy turned up at home and the mother admitted it was a stunt aimed at making the family marketable for a reality TV show.

Defense attorney David Lane said this week prosecutors had agreed to recommend sentences of probation with the possibility of up to 60 days in jail for the wife and 90 days for the husband.


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Balloon boy parents face sentence in December

FORT COLLINS (Reuters) - The parents of a Colorado boy whose apparent brush with death in a helium balloon transfixed millions pleaded guilty on Friday to staging a publicity-seeking hoax and will be sentenced next month.

Richard and Mayumi Heene pleaded guilty to a felony and a misdemeanor and will be sentenced on December 23.

The case has sparked outrage over the amount of money spent on a rescue attempt for the six-year-old child, dubbed "balloon boy," after live television images of the saucer-like homemade balloon soaring through the sky gripped the public.

The judge at Friday's hearing told the Heenes they may have to pay to various government agencies some of the cost of the rescue attempt, which had National Guard helicopters chasing the balloon.

"There are financial consequences that could be significant," District Judge Stephen Schapanski said.

The boy's parents agreed to a plea deal under threat that prosecutors would seek to deport the mother, a Japanese citizen, if she were convicted of more serious charges.

Richard Heene, 48, pleaded guilty to attempting to influence a public servant and Mayumi Heene, 45, pleaded guilty to a misdemeanor charge of false reporting to authorities.

The Heenes drew worldwide attention last month when they said their son had unwittingly sailed away in the balloon. But it landed empty, the boy turned up at home and the mother admitted it was a stunt aimed at making the family marketable for a reality TV show.

Defense attorney David Lane said this week prosecutors had agreed to recommend sentences of probation with the possibility of up to 60 days in jail for the wife and 90 days for the husband.


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تاریخچه قهوه

قهوه خانه هاي قديم در اصل جايي براي اجتماعات کوچک مردم بودند. در قرن شانزدهم بيشتر کشورهاي خاورميانه داراي قهوه خانه هاي پر رونقي بودند. در اين ميان مصر، ايران و عثماني جايگاه خاصي داشتند. در آن زمان در اروپا چنين مکانهايي وجود نداشت. اما چيزي که قهوه خانه ها را از غذاخوري هاي مرسوم و رستورانهاي اروپايي متمايز مي کرد محيط اجتماعي آنها ، کتاب خواندن، گفتگو هاي روزمره و ديد و بازديد در کنار صرف قهوه بود. فرهنگ شاهنامه خواني و حتي بازي هايي مثل شطرنج و نرد يادگار قهوه خانه هاي قزوين و تهران و قاهره و استانبول است.قهوه خانه هاي ايراني بيشتر به خاطر علاقه دربار صفوي به اين محيط رواج يافتند. طعم قهوه به ذائقه دربار صفوي خوش آمده بود و آن سالها مقامي به عنوان قهوه چي در دربار شکل گرفت. شاه تهماسب شيفته محيط اجتماعي قهوه خانه ها شد و اولين قهوه خانه ايران به روايتي در قزوين توسط وي به راه افتاد. شاه عباس در ادامه احداث بازار ها و مدرسه ها و مساجد و شاهکار آن زمان ، ميدان نقش جهان اقدام به توسعه قهوه خانه هاي اصفهان نمود که هنوز برخي در اطراف بازار قيصريه اصفهان مشغول به کارند. تا مدتها قهوه خانه ها محل رفت و آمد طبقه بالاي جامعه از جمله شعرا، درس خوانده ها و تجار بود. وقتي در اوايل سلطنت پهلوي رضاخان شيره کش خانه هاي قديم را رسما تعطيل کرد کم کم پاي اهالي اين مکانهاي تعطيل شده به قهوه خانه ها باز شد. پس از آن ديگر قهوه خانه ها رونق اجتماعي خود را کم کم از دست دادند.در ميانه قرن هجدهم و نوزدهم ميلادي که اروپاييان با شکست امپراطوري عثماني تازه با نوشيدني هاي تلخ مورد علاقه ترک ها آشنا مي شدند، شيفته طعم قهوه و محيط قهوه خانه ها شدند. اولين قهوه خانه هاي اروپايي در ونيز از روي الگوي ترک آن راه اندازي شد. چارلز دوم شخصا دستور احداث قهوه خانه ها را در بريتانيا صادر کرد و فرانسوي ها کافه هاي معروف پاريسي را طبق آنچه در مصر عثماني و ايران ديده بودند افتتاح کردند. بوي قهوه ترک در قرن نوزده به سرعت اروپا را گرفت. دانه هاي قهوه کم کم طور ديگري مصرف مي شدند و قهوه فرانسه در ميان قهوه خانه هاي اروپايي مد شد! اين تمام ماجرا نبود؛ کافه هاي جوان پاريس ديگر مثل پدربزرگ هاي استانبولي خود محيط هاي چندان اجتماعي نبودند. اما هنوز بسياري از آنها پاتوق غير رسمي روشنفکران ، هنرمندان ، دانشمندان و نويسندگان بود. جوانهايي که در زمان انقلاب فرانسه روي ميز کافه ايستاده و سخنراني مي کردند ، نقاشاني که توي کافه هاي ونيز پرتره مي کشيدند، گروههاي محلي که در کافه هاي آکسفورد کتابهاي شکسپير را روخواني مي کردند، دانشمنداني که بعد ها در برکلي دانشحويانشان را در کافه هاي مشرف به خيابان درس مي دادند همه الگوهاي رشد يافته قهوه خانه هاي خاور ميانه بودند. سالها بعد که ايرانيان اروپا را ديدند شيفته کافه هاي اروپايي شدند و در ميان سالهاي سلطنت پهلوي اين بار ما کافه ها را از اروپا به ايران آورديم. روشنفکران ما بار ديگر اين بار با خاطرات شيريني که از کافه هاي غرب با خود آورده بودند در کافه هاي مدرن جمع شدند. مثال بارز آن اتفاقي بود که در دهه سي و چهل در کافه نادري شکل گرفت. کافه نادري توسط يک جهانگرد روسي در تهران در طبقه زيرين هتل نادري (1306) افتتاح شد. کافه نادري تنها يک کافه مدرن نبود. به واسطه رفت و آمد قشر خاصي در يک دوره زماني، کافه نادري نقش به سزايي در پيوند ميان روشنفکران ايفا کرد. شخصيتهاي بسياري از ميان ارتباطات شکل گرفته در کافه نادري رشد کردند که از آن جمله مي توان به صادق هدايت، سيمين دانشور، نيما، پرويز خانلري، بزرگ علوي ، براهني ، سپانلو، گلسرخي و شاملو اشاره کرد.

ادامه دارد
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Tanzania produces between 30-40,000 metric tons of coffee per year (70% Arabica, 30% Robusta). The three main Arabica growing regions are in the North/Kilimanjaro, Mbeya and the Matengo Highlands (Mbinga). Other Arabica areas include the Usambara Mountains, Iringa, Morogoro, Kigoma and Ngara. Robusta coffee is grown mainly in the Kagera region around Bukoba.More than 90% of Tanzania's coffee is produced by 400,000 smallholder farmers. Larger estates are found in Arusha, Kilimanjaro and Mbeya regions.The harvesting season in Tanzania usually lasts from July to December, though slightly earlier in the case of Mbeya. Green coffee is sold either through the Moshi auction or direct to buyers. Coffee is shipped to buyers out of the major ports of Dar es Salaam and Tanga.
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I"m almost a pro

This past weekend we had our third fair. It wasn't as popular as I had hoped, but for a relatively small town I think we did ok. I met a lot of people that wanted to help us with our endeavor. I made a lot of contacts so that I can try and get our coffee in some stores.All in all it was a good experience.We have another fair this weekend out in Pearland, so if you are out and about, visit us at First United Methodist Church on N. Grand Boulevard. This is their 36th Annual Christmas Gift Alley.See you out there!!
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Guatemala City, November 8th. 2009. The National Growers Association's, ANACAFE, officials announced yesterday that Raul Rodas was the three time winner of the Guatemala Barista Competition. Noe Castro, representing Café San Lucas and Barista Champion in 2006, and Pablo Bobadilla from &Café allocated in 2nd. and 3rd. places....Read more
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Career Change

Hi folks! It feels so good to find my kind of peeps! Anyways, obviously i'm a newbie. But wanted to ask, where do i start? how do i start? I'd love to compete and become a good barista, but don't know where to start. I live up here in Alaska, and i have not seen any coffee fairs at all. It's kind of frustrating. And then on top of that, everybody thinks i'm crazy for wanting to just be a barista. I can't help it, I love making and serving coffee. Coffee is more that coffee to me. Especially since I have a pretty well paying job in the government. Everyone just thinks i'm dum for wanting to quit my job and just work at a coffee shop. I don't even want to own my own business, as long as i make coffee and make peoples' day with good quality coffee, I'm happy. I'd also like to compete around the world. That sounds so fun, and make me realize how miserable my life is now. ;( Either way, maybe now i have some hope to fulfill my dreams. Thank you Barista Exchange!!
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IECAFE - ROASTING COURSES IN SPAIN - English Language

Hi to everybody,become a professional roaster in just three days. We're running a three days roasting course in Barcelona the first week in December. Come and learn and spend a nice weekend maybe also for your Christmas Shopping.03rd December - Basic Roasting - at home roasting04th December - Advanced Roasting05th December - Professional RoastingHave a look at events and you will find all details about our courses. For any further questions, just contact us.www.iecafe.combs@iecafe.esIECAFE - on FacebookBest regards and we look forward to hearing from you soon
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Plan...So You Won't Fail

What is the difference between companies who fall during an economic downturn and those who survive to see the other side with prosperity? Long-term strategic thinking! One of the worst things a merchant can do during tight economic times is cut the marketing budget. Sure, you can spend your dollars wisely, make them stretch as far as possible, take advantage of free plugs...but you can't quit if you want to stay on your feet.What is the difference between a coupon program and a loyalty program? Coupons are a quick fix. Loyalty is long-term planning. Coupons will bring the customer in one time. An effective loyalty program will keep them coming back. Don't make the mistake of neglecting this very important element of marketing. Consumers today are not only looking for ways to save money - they're also extremely receptive of feeling appreciated and socially responsible. So give them a reason to shop at your store instead of the big-box down the street. Stay competitive by rewarding your best customers. With the help of a simple, effective, well-placed loyalty program, you can set yourself up for success for years to come with long-standing returning customers.
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just got back from C.R.

I'm so excited that I couldn't keep this to myself. I have to share it with everyone and anyone that wants to know. We're presently working on candy under the name of Cafe Don Vittorio. It is so good, just finished a BIG bag by myself. I'm hoping that we'll have it ready for sell before the holidays.Can you guess what kind of candy?
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