Cupping
COLD BREW COFFEE
- is served hot or cold (no melting ice required)
- is often preferred over traditional hot coffee extraction because of its smoothness.low acidity, high caffeine content, and significant chocolate notes
- created through immersion and time. A batch rests for 18-24 hrs to yield a a very balanced and smooth flavors profile which is quite distinct from the hot method
- more caffeinated than a shot of espresso!
CUPPING
- the professional practice of observing the tastes and aromas off brewed coffee
- a guided 1hr event comparing multiple popular cold brew coffees to get a better understanding of cold brew coffee your preferred flavor profiles
- sniffing, slurping, discussing and understanding your taste buds at a different level.
- aided by the use of the Specialty Coffee Associations flavor wheel to better enable tasters to identify distinct flavors
- a shared educational experience among you and up to 7 other Brickell neighbors
YOUR HOSTS
- Michael Boatwright SCA Member,
- Walt Hargrove dad, husband , SCA member , product designer, professor
- Gabe Boatwright
Sign Up Details
Fill the form below and we'll add you to our guest list. As soon as we receive your information we'll send you a confirmation email. Feel free to bring a guest, however seating is limited so let us know in advance. The Hyperjö cupping event is a casual, informal gathering. You don't need any special technical in depth knowledge to enjoy yourself and learn about an exciting trend in coffee. Your ideas and opinions are important to us and we want to provide you with the best experience possible. Finally ,yes, it really is just a coffee tasting. We won't try to sell you anything .