coffee cupping program

[shroomgirl]

Well I'm program co-chair of St. Louis Culinary Society 2001. And our first program in Feb. is a tour of a coffee roasting house with a sampling of different roasts and blends....I've asked the owner to talk about FTO, Shade Tree and different decaf processes....anyone been to a cupping and what would YOU be interested in learning about coffees?

**As an aside I've got to know by Monday.
***I'm planning multiple programs this year....what's hot in equipment, edible flowers and herbs, Authors receptions, how to make pies, how to set up a website, picnic in the feilds roasting a whole lamb, tour of a F&B program with student lunch (we donated alot of $ to their program), possibly ethnic stores with a cooking demo... holiday cocktail party.
Tried to do a chocolate and Red wine tasting (compare/contrast) but could find no one to run it and most of the members I spoke to said "eauuuuuu that doesn't sound like a good combo" too cutting edge I guess.

TIA and I'll come back with info I learned.

<< "eauuuuuu that doesn't sound like a good combo" too cutting edge I guess.>>

Not to cutting edge in Seattle. Good chocolate and good Cab/Merlot are wonderful combos.

Please do let us know how it went.
Danielle
yes chocolate and wine..

[shroomgirl]

Not here guys.....but if you know someone knowledgable and interested in doing a professional discourse on the subject in St. Louis....I'm your girl....contact me...think you know where I hang out.

So coffee questions anyone?

[momoreg]

I'd be interested in knowing the beginning to end process of coffee making. I kinda already know the basics, but there's a lot more to learn on the subject. Also, I'd like to know more about the decaffeinating processes.

[shroomgirl]

I'm interested in the decaf processes. Blending procedures....all beans cannot be the same soooo how do they blend, is it as artisanal as wine making. This is a small locl roaster with a coffee house. She ran the booth at the Market last season....thought I'd give back to her business and educate our foodie community.Also want to know how she knows FTO (free trade organization....paying the worker better) or shade tree or organic with foreign crops....who moniters and what assurences does she get.
What coffees do you guys drink?
I do Community Coffee Dark Roast, or chicory added....Columbian, Kona, or French Roast when playing....occasionally I go for a roasted pecan (there is one roaster in Houston that does a phenomenal job with this roast especially...real pecans)

[momoreg]

One of the best coffees I've had was from Peet's. Check out their website. It's very informative. www.peets.com I think. I usually buy French or Italian roast, and French press it. Sugar in the Raw is the best for coffee IMHO.

[Greg]

I feel almost guilty. I'm drinking a cup of Celebes right now, cheaply and readily available at the coffeehouse/roastery across the street from my apt. building. Sumatra and Java are also good; I like anything Pacific or African in origin, preferably a full city or French roast.

Greg:

Do you do care packages (Celebes)?????

My favorite coffee is Celebes, but you don't often find it and when you do, it is very expensive. Otherwise I prefer a dark roast (French) or some other dard roast. I like a full-bodied flavorful coffee made very strong. However, only good if also very fresh.

[shroomgirl]

Full city roast??

[Greg]

It's a term of doneness for roasted beans. The order, as I recall it, is half city, full city, French and espresso (lightest roast to darkest).

[nutcakes]

Boy do I love Peets.

Shroomgirl-I
You have got to try a Full City roast! the roaster cooks the beans darker than a regular roast (milk chocolate color), but not as dark as an Italian or French roast (almost black.) Full City is the color of good semi-sweet chocolate and as good to drink black as the chocolate is to eat. It has rich body but allows all the particular flavor attributes of the coffee to be emphasized. I really enjoy Ethiopian Yergacheff roasted this way and brewed black.

Shroomgirl-I
You have got to try a Full City roast! the roaster cooks the beans darker than a regular roast (milk chocolate color), but not as dark as an Italian or French roast (almost black.) Full City is the color of good semi-sweet chocolate and as good to drink black as the chocolate is to eat. It has rich body but allows all the particular flavor attributes of the coffee to be emphasized. I really enjoy Ethiopian Yergacheff roasted this way and brewed black.