How do you shop for coffee? Do you think about the roast? Are you partial towards a certain region? Do you like coffees with nutty undertones and avoid citrusy ones? Or maybe you only buy dry-process Ethiopian coffees from the Guji Zone of the Oromiaregion at 1800m of elevation or higher roasted very light, so the origin comes out and bitterness of the coffee is in the backyard barely noticeable? And you thought the person in front of you at Starbucks had a complicated order.
There are a bunch of certifications when it comes to coffee production. Today, I just want to look at four key ones. I've chosen these four because they are the most talked about and the only ones that we as a coffee business have paid attention to.
Cold Brew coffee; isn't that a new catchphrase? You hear it everywhere, and it has a bunch of definitions. I've seen Hario iced pour overs called cold brew (I call those iced coffees). I've seen some weird bottled drink that tastes awful called a cold brew. I've also seen an iced Toddy called cold brew.
I'm going to start by saying, these couple of paragraphs are not going to give you nearly enough information about coffee cupping. I'm basically going to tell you some of what I use to make my images and descriptions.
