Seattle Official Visitors Guide 2008 - (Page 72) DINING COFFEE CULTURE Join Seattle’s coffee connoisseurs in the art of cupping C offee is not just a morning eye-opener in these parts. Seattleites can be seen cup-in-hand all hours of the day and even host social events starring artisan beans, seasonal roasts and exotic imports. In fact, local coffee culture has hit new heights, rivaling wine and beer status and percolating a crowd of sharp-palated connoisseurs who attend “cuppings,” or tastings, at area coffee shops and restaurants. Embracing coffee’s aroma, flavor and individual nuances, cuppers compare and reflect on various roasts’ characteristics. Follow these tips to cup like a local: • Before they’re immersed in water, inhale the freshly ground beans. Notice the different scents in each cup. Clockwise from top: A view to the trademark Pike Place Market sign; a cozy coffee shop; cuppers’ favorite roasts. Credits: ©Anna Zoromski/Weaver, ©Anna Zoromski/Weaver, ©Jeff Carlson. • Slowly pour boiling water over each sample of grounds, making sure they’re saturated. • Wait four minutes for a “crust” of grounds to form on top. • With your nose directly above it, place your cupping spoon horizontally on the crust and break through, deeply inhaling the aromas. • Remove the grounds and slurp a spoonful of the hot liquid — literally inhaling air with the coffee to release its full flavor. • Like wine, distinct characteristics are born from specific geographical regions. Appreciate initial notes, evaluate aftertastes and finishes, and compare your findings and your favorites with the other cuppers. 72 WWW.VISITSEATTLE.ORG http://WWW.VISITSEATTLE.ORG
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