For the tasting, you only need 4 cups and one spoon per person for sampling. Put the medium-fine ground coffee into each cup (the perfect grind size isn't crucial here, but all cups should have the same grind) and pour non-boiling water over it in a ratio of 1 liter to 60g of coffee (e.g., 12g coffee, 200ml water).
After four minutes, stir the surface lightly to allow the coffee grounds to sink. Skim off any remaining grounds floating on the surface.
To taste, carefully spoon the coffee from the cup and slurp it.
Of course, you can also prepare the coffee as usual, using a filter, as an espresso, or however you prefer.
Lucia Solis is a specialist in coffee fermentation and processing with over twelve years of international experience. After studying enology and fermentation science at the University of California, Davis, she worked for nine years in wine production in Napa Valley before specializing in coffee in 2014. Today, she supports producers worldwide in scientifically optimizing fermentation and drying processes to achieve reproducible quality profiles and greater process stability.
James Hoffmann is an award-winning coffee expert, author, and educator in the field of coffee.
Since winning the World Barista Championship in 2007, he has been one of the most influential figures in the specialty coffee scene, making complex coffee-related topics accessible to a wide audience through books, videos, and lectures.