№ 956 Cupping 8:00 1:16.7 Community
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Comparative Tasting

Side-by-side cupping for comparing two or more coffees.

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Parameters

Coffee
12 g
Water
200 g
Ratio
1:16.7
Temp
96 °C
Grind
5 medium
Total
8:00
Servings
1
Grind · 5/10 · medium
FINE COARSE

Method

8:00 total
  1. 0:00
    Pour

    Pour all 200g, saturating all grounds.

    +200g 5s slow
  2. 4:00
    Stir

    Break crust with 3 strokes. Skim foam.

  3. 8:00
    Done

    Begin comparative tasting across all samples.

Next step

Let Gota run the timer.

Step-by-step coaching with haptics at every pour, and a brew log that remembers the cup.

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Notes

Use identical cups, dose, and water for each sample. Break all crusts at the same time. Taste from hottest to coolest. Note differences at each temperature stage.

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V60
0:00
Pour 2/5
0:30

100g

+50g Add water

3
Wait 0:45
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