I've been contemplating the idea of creating a green bean gallery for a while, and with some spare time this evening, I decided to give it a try. Let me clarify from the start that this isn't my area of expertise, and there might be some order discrepancies in the latter half, but I hope you'll still find it intriguing. This post primarily comprises images. While some readers may find these images familiar, for others, they might be entirely new. I find the diversity in the appearance of green coffee beans absolutely captivating, which is why I wanted to share this post. If you're reading this in a feed reader, it may not be as enjoyable. However, if you're reading it here on the website, you can either click on each picture as we progress or use the option to cycle through them as they pop up, all of which are appropriately labeled. For now, I simply want to present a gallery, and I'll try to refrain from delving too much into my personal opinions about specifi

I often find myself contemplating whether we're focusing on the right priorities. Tonight, I made a decision to conduct some straightforward and simplified experiments to examine the impact of our coffee cupping processes. In our usual cupping routine, we begin by weighing the whole coffee beans, grinding them, and then pouring just-off-the-boil water. After allowing it to steep for about 4 minutes, we break the crust that forms on the surface. Following this, we skim off any residual foam and grounds while the coffee cools to a suitable tasting temperature. The tasting process typically continues until the coffee approaches room temperature. This may end up being a fairly long post so you can skip down to the ultimate conclusion of the whole thing. My friend and  I stayed after work tonight and ran three little experiments. The first was mostly a failure due to bad method. The idea was to track how quickly a cupping bowl was extracting. For the sake of replication – or more likely