Coffee Cupping at TheGoodStuff!
- Amreen Khan
- Jan 17, 2019
- 3 min read
How often do you focus on taste of your coffee?
When I started to think how scarce our city is for specialty coffee, I came across another coffee place called The Good Stuff. A cafe run by Khuzayma, which is not only the treasure of all quirky things but also serves specialty coffee and desserts. The place is peaceful and perfect for your solo escapes.
The place is located at New Citylight Road in Surat.
I remember the first time I tried black coffee and now, the more coffees I try the more I know about what is more pleasing about freshly brewed coffees. However, attending the cupping session at The Good Stuff gave me an excellent opportunity to develop my taste of coffee.
The GoodStuff provides a small, peaceful corner for interested creative enthusiasts who might be looking for a place to work on their creatives, readers who have been looking for a perfect corner to sit and allow themselves to get infused by the words and coffee of their choice. The menu of Good Stuff has been immensely changing all this time, from mini doughnuts to brownies, they have been appreciated for taste and uniqueness of the way they are served. Currently my favorite from their menu are grilled sandwich and strawberry cheese cake with Chemex.
I remember the first time I tried black coffee and now, the more coffees I try the more I know about what is more pleasing about freshly brewed coffees (Thanks to the emerging coffee places in Surat). However, attending the cupping session at The Good Stuff gave me an excellent opportunity to develop my taste of coffee.
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Coffee cupping is a practice of observing the tastes and aromas of brewed coffee. Basically by sniffing and slurping large sip of coffee in your mouth. This allows you to enjoy the most of your coffee.
It is an exercise which involves your taste buds and your senses to identify the flavors in your coffee. Each coffee belongs to a certain range of aromas, taste and the mouthfeel. This depends on the way coffee beans have been harvested or dried before milling the beans. Later they are exported and reach to the barista.
The cupping session at TGS was conducted by Samihan and Khuzayma. It started with sniffing the cups full of coffee beans. There were eight cups kept at different counters with labels of information including their origin, altitude, verital and the way beans are processed. After smelling the roasted beans, we were made to smell the crushed beans and later came the part where we could smell and slurrp the brewed coffee and identify the taste and favor by comparing it with the flavor wheel.
The best part about the session was that the attendees were able to connect the sensory data to the coffee that they drank in brewing session. Initially I felt like my taste buds are really poor at identifying the flavors and aroma in the coffee, but as I slurped large sips of coffee and compared the flavors with the flavor wheel, I was able to identify the flavors. The next big task was to compare the other coffees and it was surprisingly exciting to find the differences in taste of each coffee. Like never ever in my life, I had focused on flavors of coffee at local cafe outlets which we see in every other city.
The workshop turned out to be very informative and I was 30% right with my guesses overall which I think is not bad. Loved how challenging it turned out to be. I could test and develop my senses when it was about trying and identifying flavors of coffee.
Thank you for reading. Follow this blog to receive updates in your email. Photography and Content by Amreen Khan
Photo by Gopi Vadsak
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