Today at La Marzocco we did something that we’re going to start doing more often: CUPPINGS.
Joining us today were friends from Victrola, Kopplin’s and Milstead & Co. In addition to cupping a variety of roasters’ spring release coffees, Andrew Milstead brought by samples of the four major acids found in brewed coffee – Acetic, Citric, Malic and Phosphoric acid – which we of course cupped.
Cupping is going to start becoming a regular thing around LM, so if you have coffee you think we should try, please send it our way! Or better yet, come over yourself and we can cup it together.