27 Aug '12, 4pm

Blog post: The Break

The break, for those not exposed to the coffee industry’s tasting rituals, is a part of the tasting process when cupping. After letting the ground coffee and water steep for a set time we bring our noses down to the floating layer of grounds we call the crust. We stir a prescribed number of times and we inhale the aromatic release through our noses. We pause, we think, we assess. It is a part of the process treated with much seriousness when training or explaining the process. It is one ritualistic moment of interaction in the otherwise pretty boring brewing process before we start tasting. Over the last couple of years I’ve become less and less interested in this part of the process. It isn’t just because I’m tall and the table often feels a long way down for a lazy man. It just felt like an awkward process from which I gain no real insight into the coffee I am assessing....

Full article: http://www.jimseven.com/2012/08/27/the-break/

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