Cupping is the universal language for coffee tasting. From roasters making green coffee purchase decisions, to consumers simply deciding which bean they prefer, there’s loads to learn from tasting coffees side-by-side in a controlled setting. Yet, this intense slurp-fest may seem intimidating, especially to those only beginning to get into coffee. Much like how capsules have made Specialty Coffee more accessible, we’ve made a quick capsule cupping guide, adopting the best bits of this industry standard in a manner that is easy to pull off at home!  What you’ll need: Capsules for comparing (allow for two of each unique capsule) Identical bowls or cups (preferably 5-6oz / 150-180ml) Hot water Spoon An extra heat-proof glass or cup Napkin or paper towels Notebook Timer Scale (optional, but preferred) Simply pull two shots of the same espresso into each bowl or cup, following the roaster’s intended recipe, if possible. Repeat for each of the other capsules you want to include in the cupping. Set them up on the table from left to right, and label accordingly. Once done, fill each of the cups to the brim with hot water. You may find that the amount of hot water to be added will vary, depending on how long or short the shots of espresso were. What you’ll have at the end is a set of “cupping-strength” coffees, each with the same volume, ready to be tasted! Fill the extra empty cup with hot water, and place your spoon in it. This will be your rinsing cup. Start the timer and start tasting the coffee from left to right by slurping from your spoon. You may use this coffee flavour wheel from the Specialty Coffee Association as a guide to taste, but even general tasting notes like “sweet” and “fruity” are fine, especially if they matter to you. Remember to rinse your spoon in-between tasting different samples, then dab it dry on the napkin. Take note of the time, and taste again, keeping in mind that additional flavours may reveal themselves as time passes and as the cup cools. Stop tasting when the flavours become flat, or are no longer noteworthy. (Jotting down what you taste in a notebook or in your phone is helpful for building flavour references) This exercise will give you a baseline of the flavours of the capsules you have on-hand. Simply repeat the process once you get a new set of capsules. At the very least, you may find that this assessment tool will help you develop your coffee preferences and help with your capsule purchases in the future! Words by Jon Choi @theheadbean

Tasting profiles exist to help customers select a coffee, and provide an expectation of how the cup tastes once brewed. In the industry, they influence purchase decisions at the cupping table, or release candidates for roast profiles. More than mere flavour notes, they often include other attributes such as mouthfeel, texture, finish - things that complete the experience of coffee-drinking. More precise notes such as Blueberry, Tea-like, and Creamy are slowly edging out generic descriptors such as Bold, Smooth, and Strong. One word in particular, commonly hollered in cupping tables and pourover bars around the world, is juicy. The use of juicy is perplexing because it feels both generic and specific at the same time. It seems to be a quality of good coffee, yet it lacks the detail of other common flavour notes. We started to wonder about the definition and use case for it, so we called a friend (five, actually) this week, and asked them to spill the juice. James Hoffmann (@jimseven) of Square Mile Coffee and YouTube fame, offers the following: “Juicy, as a descriptor, suggests a lovely combination of fruit acidity and sweetness. It’s more of a fresh fruit acidity, but should be well balanced with the sweetness of coffee to make it pleasurable.” This confirms that juiciness in coffee is indeed a pleasant quality. It’s interesting to note that James won the World Barista Championships in 2007 using two single estate coffees that, at the time, were not commonly pulled as espresso. “Light, delicate, fresh” were used to describe his coffee, and in a competition scoresheet that rewards balance and sweetness along with acidity, it wouldn’t be wrong to assume that the man was pulling juicy espresso thirteen years ago. Miki Takamasa (@mikitakamasa) of Koffee Mameya adds some insight and inclusion. While we ourselves often associate light roasts with juiciness, Miki-san states that it  “...can only be found in coffee that has been perfectly roasted and extracted. It’s clean, vibrant, even if it’s dark roasted”. Next up is Monique Buensalido (@sinongnanaymoe), a PR and Digital Media Executive from Manila, whose home and office are walking distance from multiple coffeeshops. Monique is the quintessential Specialty Coffee fan, always eager to try new origins and flavour profiles. She goes for the definition of juicy as “...when drinking the coffee feels and tastes like I bit into a fruit and I’m chewing it. I often equate juicy coffees to chewy, fruity ones.” This definition is interesting, because it suggests this specific combination of flavour and texture. Still, another comment we received, offers complexity as a reason to use the word. Joma Rivera (@yomarivera), celebrated bartender and Bar Manager at Kafe Utu, shares “...when I describe a coffee as [juicy], it is going to be [a] fruit forward cup. Think of apples, blueberries, strawberries, pears, etc. Aside from the flavour profile, the coffee should have a medium complexity and not only highlighting a single flavor”. Our final definition comes from a well-travelled coffee friend, who has worn multiple hats in the coffee industry. From podcasting (before it became cool), to roasting, to competing in coffee competitions, to judging the same competitions, to running his own kissaten, we could not think of a better individual to ask to “drop the hammer” on this, so to speak. The following is an excerpt from Jay Caragay (@onocoffee) of Spro Coffee: “I think of it as eating an orange. One that’s bursting with liquid (juicy) when you bite into it - it’s also succulent, with the ideal flavor of orange. A taste experience that makes you salivate when you think about it. It’s that but in delicious anticipation. How I think that applies to coffee is when you’re cupping/tasting a coffee and you get that salivating reaction. I think it’s a very positive attribute/characteristic.” As per Jay’s definition, juiciness is a positive quality that goes beyond specific flavours and textures. This single descriptor encompasses and ticks multiple attributes, and rather interestingly, suggests that excitement and memory are part of the flavour experience of coffee. Which of the four are most similar to how you perceive juicy coffees? Do you have your own unique interpretation of what makes a coffee juicy? Let us know in the comments below!

Specialty coffee has given coffee drinkers old and new an appreciation for single origin coffees. There’s a certain excitement reading the packaging of a freshly roasted bag of coffee, figuring out the country of origin, the name of the farm, and other details that provide a deeper sense of connection with the coffee and its origins. Single origin coffees aren’t just coffees that come from a single country, but even from a single farm or estate. It’s the coffee that’s pushed at the very front when talking about specialty coffee, but often forgotten in the discussion are the blends, which may not give off that same attraction to connoisseurs because of being a, well, blend.  Starting off with single origin, a big part of its appeal is the aspect of uniqueness and individuality that it brings. A coffee from Colombia sourced from a specific region and a specific farmer provides not just traceability, but also a backstory to coffee drinkers about the way the coffees get to them. It’s often forgotten that a lot of the greatness of a coffee can be affected at the farm level, from processing techniques, consistency in weather, and the general care the farmer puts in taking care of the farm. Small or even micro lots provide even more curiosity to the excited coffee drinker when they find out that the coffee they’re having is not just a single origin coffee, but one that is limited because of the farm size and/or the harvest. As in most other things, the blends tend to be described as friendlier in terms of price and consistent in terms of flavour. Whether it’s in coffee or other beverages, there’s an expectation when a blend is made that it will always taste the same, which isn’t necessarily a bad thing. Blends are put together for a variety of reasons, like getting to highlight the best of different coffees, or helping to bring out a certain type of flavour profile. Often, cafés use blends for their espressos and milk-based beverages to ensure a consistently good cup, which is why oftentimes, blends are used for espressos, although they can be roasted to be for filter as well. To choose between single origin or blends will simply boil down to a matter of preference. There are people whose preference is really to just stick with single origin coffees and will continue to explore different origins, while others explore the different varieties of coffee out there. From a coffee drinker’s perspective, drinking a blend can provide a surefire coffee to look for on a consistent basis, since roasters would have an easier time ensuring consistency for a blend by making the necessary adjustments. There is a myriad of different kinds of blends, whether it’s a blend of different origins, a blend of different farms from a single country, or even a blend of the same coffee but processed in different ways. The single origin side, on the other hand, provides a coffee aficionado an opportunity to always explore and make attempts to try as many different coffees from as many different farms and origins as possible, looking to find those intricate notes and even making their own discoveries along the way.  Words & by Ryan Uy (@thenameisrye)

The lovely thing about capsule coffee is the sheer simplicity of the format. Your morning coffee is ready in three easy steps: Turn the machine on, pop in a capsule, and press a button. And the past few years have been kind to the format. Well-sourced and well-roasted Specialty Coffee have made capsules less of a compromise, and more of a pleasant alternative to traditional, and often more complicated, ways of making coffee. Not everyone can put together a pourover coffee at 6 in the morning. Even less accessible from home is café-quality espresso, which requires more time and expensive equipment to effectively dial in. Today, however, is not about simplicity or convenience. Let’s open up some capsules and see if we can actually do better than our capsule machine! What’s Actually Inside Despite the “instant-ness” of the capsule format, allow us to preface by saying that these tiny sealed cups do not contain instant coffee, which are either spray or freeze-dried to be soluble in water. Capsules contain pure coffee, usually finely ground, to allow for efficient pressure-induced extraction of solubles in the grinds. To establish a baseline before the brewing experiments, we’ve opened up three capsules from four different roasters, representing a range of both Single Origin and blended coffee. (L-R) Colonna Coffee’s Foundation Short, April Coffee’s El Salvador San Antonio, Yardstick Coffee’s Lemon Cherry Bar What’s immediately apparent is the difference in colour of the grinds, reflecting different coffees and differences in roasting. We weighed the contents of each capsule, and they all fell between a range of 5 to 6 grams. What might not be as obvious in the picture are the differences in grind size. We used the rather unscientific way of feeling the particles between our fingers to rate the relative fineness of the grounds. From here, we assigned a brewing method to each capsule, to see if the coffee and the grind particle size could work for the intended application. Experiment 1: Colonna Coffee brewed as an Espresso Colonna’s offering felt like it was on the finer side, so we chose it for brewing on a commercial Espresso machine. We opened up four capsules to make 20g of coffee. The grounds were carefully dosed onto a portafilter, and distributed, tamped, and pulled. The goal was either a target of 40g of espresso, or a brew time of at least 25 seconds. Espresso from a Colonna capsule pulled on a La Marzocco Linea Result: We achieved neither. The shot flowed very quickly, yielding 70g in about 15 seconds – quicker than most capsule shots. The espresso did form a thin layer of crema, but the cup tasted thin and flat – a sign of under-extraction. Pulling this from a capsule machine, as intended, delivers a tastier cup. Experiment 2: April Coffee brewed as a Pourover While the other coffees felt like they were varying levels of fine, April Coffee’s El Salvador San Antonio felt significantly coarser. It was still finer than what we would use for pourover, but it felt like the best shot we had (pun intended). We opened up two capsules to give us 10 grams, going for less coffee to help the brewer fully drain all the water. The goal was a brew ratio of 1:15, and a total brew time of 2:30. Grinds from an April Coffee capsule, brewed on a Kalita Wave Result: Better than expected! The brewer did fully drain just a bit overtime, the wet grounds didn’t appear to be muddy, and the cup appears to have some clarity. A nice surprise was a small amount of bubbling on the first pour – typically a sign of fresh coffee. The capsule manufacturer must have done a good job preventing the pre-ground coffee from fully oxidising during the packing process. Our assumption about the grinds still being too fine for the method was accurate though – we experienced some hollowness and bitter flavours, a sure sign of over-extraction. A drinkable cup for sure, but we still prefer the brews direct from the capsule. Experiment 3: TCA House Blend brewed via full immersion Full immersion methods allow for the entire volume of water to brew the coffee all at once. The most common of these methods is a French Press, while another popular method is the Clever coffee dripper. The Clever resembles an oversized pourover cone, with a valve you can open to allow the brew to drip through. Similar to the second experiment, we tried both methods with a brew ratio of 1:15, and a total brew time of 4:00. We knew that none of the capsules had a grind particle size coarse enough for this method, but we wanted to be thorough! Left: French Press, Right: Clever Coffee Dripper Result: The grind particle size was indeed too fine. The french press had fine grinds in the cup, and the bottom was more sludgy than normal. The Clever had a hard time fully draining. Both cups were not very pleasant to drink. Experiment 4: Yardstick Coffee Snack brewed on a Capsule Machine As a bonus round, we decided to go back to the brewer that inspired this experiment. It seems that we can’t improve on the intended use of capsule coffee through other methods, so let’s focus on a variable that may improve our results instead. Earlier on, we noticed that majority of the capsules contained between 5 and 6 grams of coffee. What if we increase the dose? More coffee is better, right? A reusable capsule packed with Yardstick’s Lemon Cherry Bar We used an aftermarket reusable capsule for this experiment. To limit the effects of oxidation, we opened up the capsule and transferred the contents as quick as we could. It wasn’t easy, but after some tapping and tamping, we succeeded in filling the reusable capsule with 6.5 grams of the Yardstick coffee grounds – a full gram more than the original. Left: Yardstick’s Snack Capsule, pulled on a capsule machine, Right: Reusable capsule containing a higher dose of the same grounds The Result: The resulting shot from our experiment was very slow: about 10 grams of espresso in 25 seconds. The pump actually sounded like it was having a hard time, and we had to cut the shot prematurely. The shot had high intensity, but did not have balanced flavours. It was strong, sour, and quite salty. To compare, the standard Yardstick Snack Capsule pulls 30 grams of espresso in 25 seconds. We recommend sticking to the latter – it’s a brighter, sweeter, and fuller shot. Conclusion: If it ain’t broke... A traditional espresso might be more intense, and a freshly-made pourover, more aromatic. But coffee roasters have succeeded in preserving some of the origin and varietal characteristics of Specialty Coffee in a highly convenient format. This experiment may have failed to result in a tastier brew alternative to these pre-ground capsules, but it is telling of the importance of balancing coffee choice and roast profile, dose and grind particle size, and its synergy with existing technology that allows beautiful flavours to make it to your cup almost instantly. And that, we conclude, does not need fixing. Have you tried another way of opening up and brewing capsules? Do you have another brew method or variable in mind that you want to have us try? Let us know in the comments below! Words and Photos by: Jon Choi @theheadbean

Mother's Day is fast approaching and since we all have to stay at home, here are 3 fun activities that you and mom can do together. 1. Make Homemade Coffee Soap If you love the smell of coffee, then this is a fun weekend project. You'll only need a handful of ingredients which you may need to source before the weekend - goats milk melt and pour soap base, ground coffee, vanilla or coffee essence and a silicon mold. You can read more about it over here. 2. Learn Latte Art Basics The cool coffee folks of La Marzocco has prepared online classes recently about coffee making. If you have a machine with a milk frother/steam wand, you may be able to pour some hearts on your coffee this weekend. It's a steep learning curve and the kitchen is bound to be messy. But I guess, that's part of the fun. Check out their Latte Art Basics video here. 3. Join the #MorningMochaChallenge We've prepared a simple kit for you to whip up barista-style drinks with your mom. You can prepare a hot version or an iced version of your homemade mocha. Feel free to add in extra ingredients for extra style and taste points. (P.S. Submit your creations on Instagram to stand a chance to win more coffee capsules for your home.) You may use the promo code LOVEYOUMOM3 during checkout to enjoy SGD3 off the #MorningMochaChallenge kit. You may also use the promo code for the Home Cafe Kit if you enjoy some tea and coffee at home.

Busy shopping streets, food choices aplenty, and the ever-glowing Glico Man are hallmarks of the city of Osaka. This favorite city of global travelers and foodies alike has served as both the capital and the cultural center of Japan at various points in time, and today serves as major cultural and financial hub. It’s no wonder that amidst the hustle and bustle of its busy streets and its ever-moving people, a bevy of excellent specialty coffee shops have popped out and are defining the coffee culture of the city. We take a look at some of the city’s finest cafés, and grab a cup or two to see why exactly they’ve thrived in the nation’s kitchen.  DAY 1: Shinsaibashi Lilo Coffee Kissa  View this post on Instagram A post shared by LiLo Coffee Roasters (@lilocoffee) on Jul 6, 2019 at 6:54am PDT Why: The always bustling Shinsaibashi area is home to a great many stores and restaurants. In the middle of all of this is Lilo Coffee Kissa, an outpost of local favorite Lilo Coffee Roasters. Channeling the traditional kissaten of Japan, Lilo elevates the experience by having their baristas wear traditional Japanese garb, brewing using classy copper V60s and attention-grabbing syphons, and the use of beautiful porcelain cups. The beautiful brick and wood interiors feel like a throwback to a forgotten time from when people didn’t rush through their cups of coffee, and provide the right ambiance to allow you to just sit and enjoy the excellent cup of coffee served to you. What You Should Order: An interesting thing about visiting the café is their guide on how to order yourself a cup of single origin coffee. Follow the guide and you’ll be sure to have the right cup of filter coffee for you. Estimated Caffeine Level: 140mg Lilo Coffee Kissa 〒542-0085 Osaka, Chuo Ward, 7, 2-7-25 Shinsaibashisuji, Chuo-ku, Osaka M-S: 11:00AM - 9:00PM  Espresso Bar millpour  View this post on Instagram A post shared by Espresso Bar millpour (@millpourcoffee) on Sep 13, 2019 at 8:36pm PDT Why: If while walking down Shinsaibashi you decide you need a pick me up, head on and look for Espresso Bar millpour. This nondescript, blink and you’ll miss it coffee bar may be one of the smallest shops on this list, but don’t let its size fool you. Millpour has gained a small cult following for serving some mean hotdogs (yes, hotdogs), French toast, and of course, cups of great coffee. Seating is limited to a few small benches on the outside, but that’s perfectly fine, because that’s all you really need to enjoy the great coffee and ambiance here. What You Should Order: Millpour serves some of the best lattes in town, and they pair well with not just their great French toast, but also their hotdogs as well. Estimated Caffeine Level: 80mg  Espresso Bar millpour 〒542-0081 Minamisenba, Chuo-ku, 6-1 1F 105 Cypress Shinsaibashi, Osaka M-F: 8:00AM - 7:00PM S-S: 10:00AM - 7:00PM  DAY 2: Shinmachi/Kitahorie Granknot Coffee View this post on Instagram A post shared by GRANKNOT COFFEE ROASTERS (@granknotcoffeeroasters) on Sep 13, 2019 at 6:37pm PDT Why: Granknot Coffee lives in the hip and trendy Kitahorie District where you’re bound to be if you’re on the lookout for great clothing stores and an overall younger vibe. The café seats a fair amount of people, with some seats on the outside for anyone looking to take in clear skies on a good day. The beautiful red La Marzocco GB5 serves as the center of the great looking coffee bar where they also do pour overs. What You Should Order: A latte will serve you well whether you decide to stick around and kick back, or have it to go and walk around to explore and shop. Estimated Caffeine Level: 80mg WISH TO VISIT OTHER CAFES? DOWNLOAD THE OSAKA CITY GUIDE BELOW!  Words & by Ryan Uy (@thenameisrye)