Single O Japan is a coffee roastery from Sydney, based in Ryogoku, Tokyo. We regularly order coffee beans to enjoy in the office, and in the past we also had the opportunity of having Yamamoto san, the representative, serve coffee at our in-house exhibition. This time, we are invited to experience “cupping” and “tasting” at Single O Tokyo roastery.
Cupping is an important technique to assess the quality of the raw green coffee beans. It includes smelling and slurping to discover flavor profiles and different characteristics of the coffee bean. This time we evaluated five different types of beans, and recognized characteristics by origin and difference in flavor depending on the timing of roast.
Next, we did a tasting using the same beans but in three different grinds. The coarser the grind, the faster the extraction, and the finer the grind, the slower the extraction. The difference in taste was significant. It was interesting to see different preferences among the staff. The workshop was truly engaging and it reawakened our curiosity for coffee.