New Cupping & Espresso Eval forms
http://jamesliu.coffeespoons.org/wp-content/uploads/2009/12/cupping...
and
http://jamesliu.coffeespoons.org/wp-content/uploads/2009/12/espress...
What do you guys think? Useful? You count the pluses and minuses and then add that to your par number in the final score field. And there's plenty of space to write notes, &c.
In my latest experience, the espresso form comes out with scores that are a bit high, but that's not too hard to fix.
and
http://jamesliu.coffeespoons.org/wp-content/uploads/2009/12/espress...
What do you guys think? Useful? You count the pluses and minuses and then add that to your par number in the final score field. And there's plenty of space to write notes, &c.
In my latest experience, the espresso form comes out with scores that are a bit high, but that's not too hard to fix.
Replies to This Discussion
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Permalink Reply by Jason Haeger on
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I like the espresso evaluation form. It could be useful in dialing in a blend for roasters, or for dialing in parameters for baristas.
The cupping form seems like a more basic version of so many forms I've seen before.
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Permalink Reply by James Liu on
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Yeah, actually, the idea was to create a more basic form for cupping at retail shops without their own roasting capabilities. It's meant more as a teaching tool for beginning baristas than for buyers, roasters, &c.
Jason Haeger said:I like the espresso evaluation form. It could be useful in dialing in a blend for roasters, or for dialing in parameters for baristas.
The cupping form seems like a more basic version of so many forms I've seen before.
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Permalink Reply by Jason Shipley on
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I like it, it's really easy enough that I think you could use it for customer cuppings without going over anyones head. Great teaching tool. Good job James!
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I'm also looking to develop a for-customers form for just one coffee that fits on a 4x6 index card. So that you can serve a single "cupping set" to a customer. The more customers know and care about how to taste coffee, the more they need us instead of anyone else.
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I've been thinking about something similar I was actually thinking that we would give our customers tasting books so that they could fill them out each time they tried something new. It's like working in a record store sometimes a customer will not remember exactly what they got so they kind of hum the high points any we're left trying to figure out what song (coffee) they are singing.
James Liu said:I'm also looking to develop a for-customers form for just one coffee that fits on a 4x6 index card. So that you can serve a single "cupping set" to a customer. The more customers know and care about how to taste coffee, the more they need us instead of anyone else.
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