Welcome to The Knock Box Cupping Room!
Here’s an archive of cupping notes I’m keeping for the various varieties I’ve been drinking. There will be an overlap with articles I post on the blog, but this is where they’ll all be collated for easy accessibility!
Australian Mountain Top Estate Bin 549 Fancy (Washed)
I roasted this complicated little bean to just on the start of second crack.
My cupping notes look absurd as I read over them. The dry fragrance had some deep sweetness, some spice, cloves, coriander seed, I’m not sure. Then I noticed something like tomato or capsicum, maybe sweet paprika, I don’t know. Drew suggested sun-dried tomatoes and basil, which sounds absurd, but may not be. As I broke the crust, I had absolutely no idea what I was smelling, but it is different to anything I’ve ever smelt before. My initial slurps reveal something savoury, meaty, soy sauce, I don’t know, these notes seem ridiculous, don’t they? There’s some acidity, but it’s almost salty, so I don’t know what to say about it. And the body? I couldn’t tell you.
As an espresso the savoury, meatiness is still there, though the acidity makes itself known as something like a green apple. The sweetness has turned to toffee. I think.
In milk, a piccolo latte, I can think of nothing but pine nuts. Until I discover a lingering aftertaste of sweet, sweet caramel.
EDIT: these are the notes from my third attempt @ Bin 549
The dry fragrance was reminiscent of raisins and other dried fruit, maybe fruit cake - basically lots of dark, dried fruit and some spice. The aromatics released by breaking the crust are dark and sweet, heady, intoxicating, rich and complex. Seriously, it’s gorgeous. There’s the dried fruit again, some cinnamon, and something chocolatey.
The first sips reflect the aromatic impressions; there is fruit in abundance, rich ‘moist’ fruitcake, a touch of spice. As it cools a sweetness and a muskiness creep in; and I love them being there! The acidity is complex, it could be red-winey, it could be orange peel; it’s there, a touch subdued, but delightfully balanced. The body is not heavy, but it is mouth-filling. And the aftertaste; delight! The incredibly complexity develops even further.
Australian Mountain Top Estate Bin 35 (Double Pass)
11 days post-roast: I roasted it in the Genecafé at 240°C, then dropped it to 235°C after 10 mins. FC was at 14:35. I dropped the temp in increments of 5°C once FC got underway, right down to 220°C. SC at 19min. Dumped just after the first few snaps.
The dry fragrance was complex: dry, fruity, with some curry spices. It also had a muted savoury-gamey note, and some dark sweetness. Breaking the crust opened up heady and complex aromatics; a rich, dark fruitiness, some herbaceous notes, and a muskiness. The flavours were exquisite: fruity, deep, complex, sweet; the body medium but mouth-filling. The acidity was rich orange peel, just present, but enough to add just a little sparkle to the cup.
I like this coffee cold. Seriously. Well, tepid anyway. Plunger-filter-Reidel is just delightful. The cooling cup reveals a tropical-passionfruit feel, and an enhanced sweetness.
As an espresso, nicely balanced, dark fruity sweetness (not so much as a ristretto - the flavours seem to get squashed), and there is a delightful butteriness to it when milk is added.
Colombian Excelso Kachalu RFA Organic
Just a few brief notes. My first time roasting a Colombian. My aim was for just shy of SC, but I think I got a few snaps happening. Think I’ll aim for just a touch lighter next time.
This had been smelling like a Cherry Ripe in the bag since about two days post roast, so I couldn’t wait to get into it. In the grinder, that artificial cherry aroma was powerful, complemented by chocolate, an earthy-sweetness, and weirdly, a little soy sauce. Breaking the crust, the chocolate and caramel notes were foremost, with some darkish berry notes, and a deep sweetness. Sipping was a bit unusual - the first thing that was noticeable was a clean, sparkling acidity, a touch of citrus, and strikingly like a nice dry Riesling. The chocolate and caramel were there too, lingering behind the surprising burst of acidity. There was also, however, a slight soapiness. Sadly, none of the cherries promised by the dry fragrance were to be found. As the cup cooled the acidity became less pronounced - so was the initial acidity actually acidity, or is it more flavour? My categories are confused. The body was medium, and very clean. And then, there in the aftertaste are my cherries, loitering with rich dark chocolate.
Dominican Republic Barahona AAA
No detailed cupping notes:
Through the syphon it was floral, rose petals, chocolate, caramel, white-winey acidity and totally awesome … and of course, I’ve now run out of it as greens. As ’spro, the acidity was just delightful, plus a ‘front’ of sweetness that was beautiful. Really nicely balanced.
Ethiopian Mt. Gabbana Forest Limu.
This is easily one of the best coffees I’ve had so far this year.
I roasted this just to the first few snaps of second crack, and it had produced a delightful brew. Upon grinding there was a very sweet, earthy dry fragrance, with perhaps some dark chocolate and potato. Breaking the crust, I was bowled over by sweet brown sugar (muscovado, maybe?) and dark chocolate aromas. The first few slurps (cupping is such a graceful activity), I was captivated by a creamy texture, more dark chocolate, and a lovely, ‘deep’ sweetness. As the cup cooled a citrusy acidity emerged.
As an espresso I’ve noticed a mid-bodied, reasonably balanced shot. It has medium, very much a citrusy-lemony, acidity. There’s a syrupy sweetness, brown sugar, some dark chocolate and the aftertaste is pure honey (I just went and swallowed a teaspoon of honey to check that). At one point Drew picked up cherry-dark chocolate ‘black forest cake’, and I agree there’s some berry/cherry/something there, but I can’t pin it down.
However, the way I’ve found this really shines is as a piccolo long black. It’s quite incredible. The dark chocolate and brown sugar are still there, as is the citrus, but there’s also this amazing fruit tingle/soda water/baking soda sensation to the cup. Which baffles me, how can it be acidic and alkaline simultaneously?
Kenya Thika Gethumbwini
From the moment the beans hit the grinder, until I tipped the dregs into the sink, grapefruit was a dominant force. The dry fragrance also revealed apple, citrus and a sweet complexity. Both the grapefruit and this sweet complexity were there also as the crust was broken, as was a heady, ’round’ fruity sweetness that could possibly have resembled blackcurrant cordial. Sipping revealed more grapefruit, a green apple-like crispness, and a veritable cornucopia of succulent fruits. There was a nice citrusy acidity, and the body was a little creamy, but became a pleasant dryness once swallowed. The aftertaste also had a bit of that sweet roasted garlic I noticed in the espresso I had the other day.
Malawi Mzuzu Khanga Gesha
The dry fragrance had aromatics of orange/mandarine, chocolate (though not as much as I expected - given the Pamwamba was all chocolate), a light sweetness, and something slightly floral and light. Dipping my spoon through the crust released aromas of mandarine, or other orange-skinned citrus fruit; dark chocolate; and a rich, almost cloying sweetness. The first few slurps echoed the aromatic impressions, and revealed mandarine, orange, a very slight chocolaty note, some pineapple as it cooled, and an almost lolly-like sweetness. The acidity was bright, a citrus-fruit-tang, but without straying into sourness. The body was medium, and ever so slightly creamy; the aftertaste fresh and fruity.
As an espresso, I’m torn. A 30ml in 25 sec shot this enhances the juicy mandarine, citrusy element, and bright acidity. But a slightly slower shot, say 25ml in 30 secs brings out a really sweet syrupiness. In milk, it’s all sweet caramel tones; but I recommend a doppio as it doesn’t cut through brilliantly.
Nicaragua Ramacafe Fine Estate
Dry Fragrance: malt, orange, something I can’t identify
Aroma: sweet, malty, orange sherbert, something a bit nutty - hazelnuts?, chocolate
Taste: orange zest, kind of underwhelming … maybe too fresh … until, the cup cools and all of a sudden it’s much sweeter, fruitier and really quite lovely.
Acidity: fresh and fruity; orange zest, apple?
Body: creamy/chalky/dry (?)
Aftertaste: nutty, orangey (weird combo?)
Drew took some of it to work and put it through the syphon with his Year 12s. He says that both batches he tasted were quite different. #1: woody, chocolate, caramel. #2: woody, apple-like acidity, light and crisp. I think that demonstrates that dosing and steep time are really important with the syphon ;).
I had just enough left for a single shot (Drew took most of the batch), so of course, I pulled out the single basket and took a shot in the dark. It pulled too tight for my liking, and I cut it at 15 ml. It was surprisingly nice: sweet, orange, high acidity, nuttiness at the end.
Panama Boquete SHB
I roasted this batch on Sunday, 235°C in the Gene, dropped to 225°C at first crack, and pulled maybe 20 seconds after the start of second crack.
The dry fragrance is sweet, and light with floral aromatics - jasmine/coffee blossom - and some basmati rice. As the crust is broken, the aromatics are malty, sweet, and floral (the jasmine again). In the cup I find green tea, jasmine, a delicate sweetness, and a tiny hint of cooked beef. The acidity is delicate but bright, lime initially, and then more like fresh pineapple as the cup cools. The body is medium-light, and becomes almost juicy as it cools (I feel like I’m mixing up my categories here, but I’m just trying to explain it how I taste it). The after taste is floral and fresh.
It is a very soft, light, delicate cup, but there is something deep underlying it that I can’t put my finger on.
Papua New Guinea Wahgi AA
These beans were roasted 7 days ago, at 232°C in the Genecafé. They were roasted about 30 seconds past first snaps of second crack - though in future I will be aiming to stop them about 30 seconds earlier.
As I dump the beans in the hopper and begin grinding them, I am hit with a forceful dry fragrance of liquorice, some rose petals (though they are not as evident as in the previous batch I roasted), and an earthy-sweet aroma to finish. Breaking the crust reveals the rose petals again, lending the brew a freshly fragrant feel. There is some vanilla and dark chocolate, as well as some ’round’ fruit, possibly raisins or dates, I think. Slurping the brew reveals a great deal of complexity, but I managed to discern some toast, and more of what I think could be raisins and rich, dried fruit. There is a touch of dark chocolate, and some black tea-like notes. The acidity is noticeable from the first sip, with a citrusy, orange-peel feel. As the cup cools, it becomes more of a lemony acidity. The body is round, smooth and creamy. I actually think this is quite a delightfully balanced cup, with the sweetness and acidity merging harmoniously.
As an espresso, the Wahgi produces a lovely, complex, syrupy, jammy, marmaladey shot, with an orange/lemon citrusy acidity, and some more ’round’ fruit, and just a touch of dark chocolate. There are some cloves in the aftertaste, and a cedar note is detected at the back of the soft palate. I really enjoy this as a fine grind/low dose shot, as it seems to squeeze more of the syrupy characteristics out of the bean.
The acidity punches through a piccolo latté quite nicely, and there were some hazelnuts, which became walnuts in the lingering aftertaste.
Yemeni Mokha Mattari.
This batch is the lightest Yemeni roast I’ve ever done. I took it, in the Gene at 235°C, just to the very start of second crack. 10 days post roast (I find Yemeni’s need a good long rest to reveal the depths of their character), and still hardly any oil spotting. Usually I go quite aways into second crack, and I can’t remember why I stopped this one earlier.
In the grinder, the dry fragrance was sweet and pungent, and maybe a little musky, with tobacco, a fruity-wineyness and some really dark chocolate.
Breaking the crust revealed a whole lot more dark chocolate, dark fruit, more winey notes, and possibly some molasses (don’t have any to check that against - but it’s certainly a dark and sweet aroma). The first few tastes reveal smoky-tobacco, dark chocolate, a dark fruit complexity. There is a velvety, smoky-smooth body, with just the slightest winey acidity, even in the cooling cup.
As an espresso, the acidity was more pronounced and registered itself as a cherry, winey style. The smokiness was minimised, while the dark chocolate and dark fruits stood out again. It is a full, deep, bassy, complex and rich espresso, and I adore it.
