THE CUP | IDAHO COFFEE INTSTITUTE ARCHIVE
The Cup | Volume 4
by Nicole Bluto
The In-Between Grind
- Take your standard brew recipe and intentionally grind one setting finer and one setting coarser.
- Brew both. Instead of looking for "good or bad," look for clarity.
Which one tasts more "complex"? Does the one seem more "bright"?
Experiment to see if your current setting is the best setting, and whenever you switch to a new coffee it's worth experimenting with the grind settings.
Off the cupping table...
Developing an Umami Palate
What is Umami?
Umami is a savory flavor. You can taste it using MSG or Ac'cent brand flavoring in the spice section of the grocery store.
High-end coffees, often have an umami or tomato-like quality. Our Pepe Jijon TyOxy has some Umami notes.
Mix a tiny bit of Ac'cent seasoning in water. Remember that taste. Look for savory notes like tomato to try!
Learning to identify these notes prevents you from misidentifying them as "sourness" when you're cupping.
What I'm Reading
The Martian by Andy Weir. We went to go see the Hail Mary movie a couple of weeks ago. My oldest asked me if I ever read The Martian. It's by the same author. So far it's really good and I recognise similarities in the story and character development. I'm enjoying it!
Tools I'm Using (not sponsored)
We talked about grinding, so the tool for this week has to be the Mahlkonig EK43. Probably one of the most famous grinders of all time. This is our workhorse and beloved grinder. I would pick it over any other grinder that we have. It is easy to do maintenance on and the burrs are replaceable. We bought ours used from a local tech who was sad to see it go. I know why!
Upcoming Classes
Here are the soonest upcoming classes. As always you can search my name Nicole Bluto on the SCA Education page to see more or head to my classes page on Half Mile Coffee (our coffee company) page. We are scheduled out until the end of 2026.
Idaho Coffee Institute
Specialty Coffee Association Certificate
Get your certificates for your coffee skills diploma in Sensory Skills. Roasting and Brewing are coming soon. Introduction to Coffee is available online and all foundations classes are available online.
Intro to Coffee
Live Online: Fridays, June 19, June 26, July 10 (4 hours),
In Person with Intro to Cupping Workshop (full day) : July 21
Sensory Foundations $300 discount if bundled with Intermediate
Live Online with a kit :
One day course: Friday June 5
2 day split: Wed-Thurs. June 17 & 18
Enroll now to be sure your kit arrives in time!
In Person One Day Course: Wednesday July 22
Sensory Intermediate $300 discount for foundations with intermediate
In Person Two Day Course: Thursday-Friday July 23 & 24
Q Arabica Grader Course If you are ready to reach the highest level of sensory certification in the industry, now is the time to register. This is an intensive 6-day program, and seats are limited.
October 12-17
