High Low

Join us for a cupping – the industry-wide method for evaluating coffees. During this 30-45 minute tasting, we smell and slurp coffees. Most of the coffees are from our current menu. Often, we feature coffees from other great roasters or our upcoming offerings.

Beginners are welcome to join. Staff is on hand to guide the cupping process. There is nothing quite as colorful and vibrant as a table full of coffees. Cuppers compare actual coffees with other coffees on the table, rather than a memory of a coffee. As a result, the participant receives a much more informative experience.

Smelling freshly ground coffee begins the cupping evaluation. Participants make their way around a table of 4-8 samples. They pause and hover over each cup to inhale and evaluate the fragrance. Next, leaders add hot water to the grounds. In a similar manner, cuppers make their way around the table evaluating the aroma of the steeping coffees. After four minutes pass, a spoon is used to break the thick crust of grounds at the top of the cup. Again, participants observe a unique aromatic experience while breaking the crust. Subsequently, after 12 minutes elapse and the cups of coffee are groomed to remove foam, tasters slurp the coffee from spoons. The slurping aerates the coffee. As a result, it comes into contact with many taste buds and engage the olfactory system.