Clark's Coveted Cupping Class

The other day, my good pal Clark (@Clarkthebarista) held a cupping session at Coffee Lab, in the Winchester Branch 




Although I was 20 minutes late (no one was shocked) it was still a really interesting night, as I'd never been to an "official cupping session" before, I've always done them at work with other colleagues or at home with some coffees.


Clark did a short talk (most of which I missed, sorry Clark) about why the process of cupping is done, how to cup and lots of other great information for the lovely customers and other people who came by. 



We cupped 6 coffees, 3 from The Roasting Party, 2 from Whittard and one from Lavazza


The Roasting Party
- Brazil Deterra
- Guatemala Huehuetenago 
- Kenya Gatuyaini

Whittard
- Ethiopia Yirgacheffe 
- Colombia 

Lavazza 
- Original crappy bag that's ground for "every coffee making equipment ever"



Pictured: Becca, Clarks girlfriend + an employee of Whittard
Find Beccas Blog Here 


Naturally everybody hated the one from Lavazza, it had a very earthy taste, much like what I would imagine a pavement to taste like. I was also shocked to learn that as much as barista's and coffee snobs hate Lavazza coffee, it managed to generate an astonishing 2 billion pounds last year alone. 


The ones that proved most popular were The Roasting Party - Guatemalan Heuhuetenago and Whittard's -Ethipopian Yirgacheffe
Personally I really loved The Roasting Party's Guatemalan and Whittard's Colombian.


It was really interested to see how different everyone's taste profiles differed, and which coffee's they ended up preferring.


It was a really amazing night, it was so lovely to see everyone, and I cant wait for his next cupping session. 
Clark has also written a more detailed blog post on his event over on his blog which I have linked below. 



Check out Clark's social media





If you want to help me keep doing what I do, you can donate me a "coffee" here



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