Ristretto Coffee Tasting/Cupping – Eat Drink Perth 2010
Coffee cupping sessions are held at Ristretto and run by owner/roaster Emanuele Muratore every Friday at 1:30pm. During the month of March, the coffee cupping sessions are a little more special as Emanuele runs through the coffee cupping process in more detail. The coffee cuppings have been very busy this month with a large number of coffee enthusiasts attending.
Coffee cupping is the name given to a process whereby observations are made about the tastes and aromas (ie. floral, nutty, or fruity) of different types of coffee. Like a game of playing detective, you examine and reflect on aspects relating to the body (ie. heavy, light or balanced), acidity (ie. brightness or liveliness), sweetness (ie. provides balance and a nice finish), flavour (ie. chocolaty, earthy or fruity), and aftertaste (ie. clean and refreshing taste), and then use these to predict which origin the coffee is from.
The coffee cupping process involves a few steps beginning with the preparation of 5 – 10 cups with 2 tablespoons of freshly roasted coffee in each cup. The fragrance of coffee is then observed by smelling each cup. During our session, two coffees smelt like dark roasts, three like mild roasts, and one very fruity and candy-like. Boiling water is then poured into each cup. After about 2-4 minutes the crust of the coffee in each cup is broken with spoons, and the floating grounds discarded. During breaking the aroma is very strong – a good time to smell the aroma at its most intense. Next the analysis of coffee flavours occurs – this involves using a spoon to take a sample of coffee and slurping it in order to get the liquid evenly distributed across the tongue and back of the throat. Then observations can be made about the taste relating to body, acidity, sweetness, flavour, and aftertaste. The candy-like coffee was the Amaro Gayo – a favourite!
The photos below show the process.
Coffee sample preparation
Coffee fragrance and aroma analysis
Emanuele discussing coffee fragrance and aroma analysis
Discussion on coffee fragrance
The two ladies in the back are liking those shoes
Adding hot water to each of the coffee samples
The line of coffee samples
Emanuele discussing aroma analysis and breaking the crust
Letting the cups settle and then breaking the crust
Coffee flavour analysis
Spooning
An interested coffee enthusiast
Major spoonage
Spooning. Need more spoons!
After cupping Jesper makes me a Sumatran blend short mac and an Amaro Gayo traditional long mac to give me the kick I so desperately needed that day. They satisfy me well. And that was it! Another great coffee cupping session. Thanks to Emanuele and Jesper for jobs well done! 
Who’s your daddy?
Sumatran blend short mac
Amaro Gayo blend traditional long mac
Coffee Tasting/Cupping occurs every Friday in March at 1:30pm for Eat Drink Perth 2010 and is free. Bookings are essential.
Ristretto
Shop G18A, 160 Central Arcade
160 St George’s Tce, Perth
Web: www.ristretto.com.au
Opening Hours:
Monday to Friday (6.30am – 3.00pm)
Bookings:
Tel: +61 412 223 614
Email: beans@ristretto.com.au
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Mate, I would be your sugar daddy, but I don´t believe in sugar
Nice work! Always a pleasure having you guys around!
What a fun thing to do. I think I would be rubbish at tasting the different flavours. I am no good at wine tasting.
Jesper: Sugar is good when it comes down to crap coffee
Yes you do treat us well. That’s why we keep coming back!
Mark: I’m no good at wine tasting either! Tasting coffee takes a lot of practice. Reading forums, asking what others think about tastes, and lots and lots of coffee cupping helps! I’m no expert and I’m still learning and the journey is exciting! I’m on the path to becoming a coffee snob!
Thanks for sharing, very interesting! Unfortunately I’m in Sydney, but if you ever want any recommendations in Sydney it’s on my blog. Cheers!