Amy Lawlor lining up the days sample roasts. Well cup em (taste and evaluate) all tomorrow and score them using the SCAA evaluation form. Coffees are scored on a 100 point in aroma, flavor, aftertaste, acidity, body, and there are also categories that refer to defect and the personal preference of the cupper. The sum of the categories is the score of the coffee. To be considered specialty coffee it must score at least 80/100. We start our day every day with a cupping of production roasts from the day before. These production roast cuppings inform our roasting protocols going forward. We change, ever so slightly, the way we roast each coffee as the coffees change incrementally over time. One thing that I find particularly fulfilling about working in coffee is that it is a true blend of social, kinetic, creative, and intellectual. It helps me feel balanced and self-expressed in many ways. I hope that you love the coffees that we put out. We have a dazzling line-up in house which is only going to get better in the near future. For example, we have funky single origin coffee offerings from Ethiopia, Papua New Guinea, Sumatra, Colombia, and Brazil, just to name a few. We release Hullabaloo next week, which is, imho, the best its ever been. Happy Brewing! Tony, Co-Founder, Metropolis Coffee
Posted on: Mon, 27 Oct 2014 13:44:27 +0000
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