Published on January 29, 2009
Benefits of Objective Coffee Cupping Andrew Hetzel, Cafemakers, LLC
Kona coffee has a beautiful legacy
Modern reality is sometimes very different
Labeling is only part of the problem
Taste what matters
All Kona producers are in the same boat
You need to communicate quality and flavor
An objective rating can quickly communicate value
The coffee industry is making money A recognized world standard is most credible
The Q System is a building block
80% of coffee's 1500+ chemicals are volatile aromas
Acidity adds life to coffee
Fat lipids create mouth-feel
No flavor should overpower others
Aftertaste remains on the palate
You can start by doing it yourself
Routine cupping and analysis gives you data for improvement
Communicating quality will help to avoid unpleasant surprises
Today’s quality initiatives ensure Kona’s future as a coffee origin
Andrew Hetzel Proof is always in the cup +1 (808) 990-8717 www.cafemakers.com
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