Cupping Form for Analyzing/Evaluating Roast

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Postby Marty G Curtis » Fri Jan 21, 2011 9:45 am

Chris
Ok I was thinking about the challenge in general. So I do know that we have started to see more and more of this brewer's cup events.
My question may be to early to answer by you but maybe we can haves someone that has competed can give us some in site.
So hear is my question do they have a set of standards to brew to. Probably not but this is just a guess. Because what they are evaluating is who can brew the best. So are we the students get to do the brew and serve the judges or is someone brewing the coffee for us to serve the judges.

Second test is this going to be trying to sample roast the coffee as that is the form you will be using correct. If so are we the students going to be able to see and cup the coffee the same as the judges have done. By that I'm mean are we going to be able to see that they also used a cupping/sample roast on the coffee to compare the coffee we roast.

Will we be picking the roaster we use?

Now for your last comment on you are consistency of the judges. I agree but want to caution you, but I know you understand what im going say as we have talk many times over the years about things. If you are looking at consistency on judges score when the score this 2-3 times. We have to be sure that the person or persons roast the coffee to a sample roast and do that every time the judges are ask to score the coffee or consistency may waver some. This is only my opinion

Chris please don't think I'm busting your nut but just helping to throw out some info or question we all may thinking or at least I'm thinking.
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Postby ChrisSchooley » Sat Jan 22, 2011 1:05 pm

I'm not sure whether or not the brewer's cup events have a set of brewing standards, but I was imagining that we could set some for this competition.

Everyone will get to taste the same coffees as the judges. There might be one or two preliminary cuppings for the judges, and then the final scores will be set at the calibration/orientation cupping. So like I said, the participants will taste the same roasts as what the judges grade at.

There will be some option as to what machine that they can use.

I would like this challenge to start a few different conversations. ONe about consistency, and another about sample roasting in general. But I also think that a number of other conversations can come from this, like how we score and describe coffees. All of this will tie into the round tables as well as the Sensory Analysis class that is being worked on currently.
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Postby edwhitman » Fri Apr 01, 2011 10:17 am

Does anyone have a production roast cupping form that they would be willing to share? Much appreciated. ed@templecoffee.com
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Postby timd » Mon Apr 11, 2011 11:56 am

Hey Chris- any thoughts on the brewer's cup form? I haven't really seen one yet, perhaps we could get one posted on the board as a point of reference. I know Paul T judged a competition and might have some feedback.
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Postby ChrisSchooley » Mon Apr 11, 2011 12:25 pm

I'll see if I can get Trish to post it. I remember it being pretty freeform, which can be good and help us as a starting place.
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Posts: 174
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Roasting Since (Year): 2001
Website: http://www.coffeeshrub.com/.
Location: Fort Collins, CO.

Postby Marty G Curtis » Mon Apr 11, 2011 4:38 pm

Marty G Curtis
 
Posts: 53
Joined: Tue Mar 02, 2010 6:07 am
First Name: marty
Last Name: curtis
City: romance
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Company: Combustion System Sales & Service Inc
Occupation: Rebuilder
Roasting Since (Year): 1977
Website: http://www.justquantifycoffeeacademy.com http://www.rozark.com/http:www.qgrader.com
Location: Romance AR

Postby timd » Tue Apr 12, 2011 12:03 pm

The form looks like it could work except the "customer service" element of the formula is not really relevant to the evaluation of the roasting. In my experience quite a few roasters enjoy this job because they'd rather not have to deal with the public. Perhaps that category could be replaced with 1-10 for roasting defects?
Tim Dominick
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Postby ChrisSchooley » Tue Apr 12, 2011 12:20 pm

yes, that sounds cool. or even +- for how the roasts shows the coffee
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Posts: 174
Joined: Mon Mar 01, 2010 3:35 pm
First Name: Christopher
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Roasting Since (Year): 2001
Website: http://www.coffeeshrub.com/.
Location: Fort Collins, CO.


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