Brewers Cup Recipe: Steel-Filtered Cupping
What you need to cup steel-filtered coffee... it looks pretty!
I referred in my last two posts to my new Brewers Cup method, and that very rightly got some folks to ask what exactly I was doing with a glove and a bunch of bowls on stage.
Here it is, and the first 3 steps are pretty much just cupping:
1. Grind dose of coffee at slightly finer than standard cupping grind (21 on Virtuoso)
2. Weigh 12.7 grams of ground coffee into a ridged cupping bowl (ridged to control initial agitation)
3. Rapidly fill cupping bowl with approximately 216 ml. water at 201ºF (94ºC). This is a 1:17 ratio.
4. Wait 3:20, then gently and rapidly break any crust with the back of a spoon. You should be finished before 3:25.
5. At 3:55, pick up the bowl (with a glove!) and gradually, gently tip the coffee through one of our fine steel mesh filters into the cup. You should be finished pouring between 4:00 and 4:03, and 95% of the grounds should stay in the bottom of the cupping bowl.
6. At 4:30-4:40, gently stir the cup a couple of times, touching the bottom of the cup with your spoon. I’ve found this sweetens the cup noticeably by re-integrating fines into the brew (in a good way).
7. Serve. Sip. Enjoy!
Why did I choose this brew method? I think it’s simple, it’s consistent, and it can be very tasty (if the coffee is good). If you have questions, you should try it and form your own opinion.
- Nate
