Producing the premium tasting coffee requires a stern balance of subtle, aromatic gradations; a mixing of acidic, sweet and bitter notes, in order to create the distinctive taste. The Cups has been exploring into these coffee properties to satisfy the diversified tastes of discerning coffee lovers around the world. We always observe the science and the art of coffee making, from beans selection, blending, tasting to manufacturing.
Producing the premium tasting coffee requires a stern balance of subtle, aromatic gradations; a mixing of acidic, sweet and bitter notes, in order to create the distinctive taste. The Cups has been exploring into these coffee properties to satisfy the diversified tastes of discerning coffee lovers around the world. We always observe the science and the art of coffee making, from beans selection, blending, tasting to manufacturing.
Producing the premium tasting coffee requires a stern balance of subtle, aromatic gradations; a mixing of acidic, sweet and bitter notes, in order to create the distinctive taste. The Cups has been exploring into these coffee properties to satisfy the diversified tastes of discerning coffee lovers around the world. We always observe the science and the art of coffee making, from beans selection, blending, tasting to manufacturing.
The term used by professional coffee tasters to describe the density (texture) of the brew, the impression the texture leaves in the mouth, and the length of time the impression lingers. A full bodied coffee is thick-textured, creating a pleasant tangible sensation as it paints the tongue and has a lingering taste in the mouth.
The fragrance given off by coffee in a pot as it is being brewed, in a cup while being poured or stirred, and in the mouth (as it moves from the palate to the back of the nasal passages) while being consumed. Aroma is a major component in the enjoyment of the coffee and a basic element in determining quality.
A quality highly prized by connoisseurs, found in certain high-altitude varieties of coffee bean, especially those grown in Kenya. Although “acidity” is the term commonly used by professional tasters, retailers prefer the word “tang” which is more descriptive.
Coffee is a seed of a berry. A common legend asserts that coffee was originally discovered by a goat herder named Kaldi. After watching his herd of goats become friskier after eating berries from this unknown bush, he ate them himself and found that these berries gave him renewed energy. Instant coffee was invented in 1901 by Satori Kato, a japanese scientist working in Chicago. Kato introduced the powdered substance in Buffalo, New York, at the Pan-American Exposition. George Constant Louis Washington developed his own instant coffee process shortly thereafter, and first marketed it commercially in 1910.
The term used by professional coffee tasters to describe the density (texture) of the brew, the impression the texture leaves in the mouth, and the length of time the impression lingers. A full bodied coffee is thick-textured, creating a pleasant tangible sensation as it paints the tongue and has a lingering taste in the mouth.
The fragrance given off by coffee in a pot as it is being brewed, in a cup while being poured or stirred, and in the mouth (as it moves from the palate to the back of the nasal passages) while being consumed. Aroma is a major component in the enjoyment of the coffee and a basic element in determining quality.
The term used by professional coffee tasters to describe the density (texture) of the brew, the impression the texture leaves in the mouth, and the length of time the impression lingers. A full bodied coffee is thick-textured, creating a pleasant tangible sensation as it paints the tongue and has a lingering taste in the mouth.
The fragrance given off by coffee in a pot as it is being brewed, in a cup while being poured or stirred, and in the mouth (as it moves from the palate to the back of the nasal passages) while being consumed. Aroma is a major component in the enjoyment of the coffee and a basic element in determining quality.
A quality highly prized by connoisseurs, found in certain high-altitude varieties of coffee bean, especially those grown in Kenya. Although “acidity” is the term commonly used by professional tasters, retailers prefer the word “tang” which is more descriptive.
Coffee is a seed of a berry. A common legend asserts that coffee was originally discovered by a goat herder named Kaldi. After watching his herd of goats become friskier after eating berries from this unknown bush, he ate them himself and found that these berries gave him renewed energy. Instant coffee was invented in 1901 by Satori Kato, a japanese scientist working in Chicago. Kato introduced the powdered substance in Buffalo, New York, at the Pan-American Exposition. George Constant Louis Washington developed his own instant coffee process shortly thereafter, and first marketed it commercially in 1910.
A quality highly prized by connoisseurs, found in certain high-altitude varieties of coffee bean, especially those grown in Kenya. Although “acidity” is the term commonly used by professional tasters, retailers prefer the word “tang” which is more descriptive.
Coffee is a seed of a berry. A common legend asserts that coffee was originally discovered by a goat herder named Kaldi. After watching his herd of goats become friskier after eating berries from this unknown bush, he ate them himself and found that these berries gave him renewed energy. Instant coffee was invented in 1901 by Satori Kato, a japanese scientist working in Chicago. Kato introduced the powdered substance in Buffalo, New York, at the Pan-American Exposition. George Constant Louis Washington developed his own instant coffee process shortly thereafter, and first marketed it commercially in 1910.
