INTRO TO CUPPING: HOSTED BY NEW MATH COFFEE
Join us this Saturday for an "Intro to Cupping" event with Mikey of New Math Coffee!
Cupping is the standard industry practice of evaluating coffees. In this session we'll go over the basic purpose, mechanics, and vocabulary of coffee tasting through cupping. The goal is to start noting any differences in attributes like mouthfeel, brightness, and sweetness between a few coffees, less about coming up with flavor analogues (ex. 'This cup tastes like x').
Indonesian-born-and-raised, Mikey Rinaldo (they/them) first discovered craft coffee as a disgruntled literature grad student in the early 2010’s. The next few years were then spent learning about coffee through home brewing and roasting. In 2016, they became a Q grader and had since taken the professional leap as a roaster, first working at Due South Coffee Roasters in Greenville, SC, then at Passion House Coffee Roasters as well as Metric Coffee in Chicago, IL.
Mikey founded New Math Coffee to highlight Asia’s potential as an underdog specialty origin. While they cherish coffees from storied regions like East Africa and Latin America, they want to foster greater appreciation of Asian producers trying to improve crop quality following the specialty coffee boom in recent years.
When not working, Mikey currently loves practicing yoga, reading Proust, and playing drums..
Join us this Saturday for an "Intro to Cupping" event with Mikey of New Math Coffee!
Cupping is the standard industry practice of evaluating coffees. In this session we'll go over the basic purpose, mechanics, and vocabulary of coffee tasting through cupping. The goal is to start noting any differences in attributes like mouthfeel, brightness, and sweetness between a few coffees, less about coming up with flavor analogues (ex. 'This cup tastes like x').
Indonesian-born-and-raised, Mikey Rinaldo (they/them) first discovered craft coffee as a disgruntled literature grad student in the early 2010’s. The next few years were then spent learning about coffee through home brewing and roasting. In 2016, they became a Q grader and had since taken the professional leap as a roaster, first working at Due South Coffee Roasters in Greenville, SC, then at Passion House Coffee Roasters as well as Metric Coffee in Chicago, IL.
Mikey founded New Math Coffee to highlight Asia’s potential as an underdog specialty origin. While they cherish coffees from storied regions like East Africa and Latin America, they want to foster greater appreciation of Asian producers trying to improve crop quality following the specialty coffee boom in recent years.
When not working, Mikey currently loves practicing yoga, reading Proust, and playing drums..
Join us this Saturday for an "Intro to Cupping" event with Mikey of New Math Coffee!
Cupping is the standard industry practice of evaluating coffees. In this session we'll go over the basic purpose, mechanics, and vocabulary of coffee tasting through cupping. The goal is to start noting any differences in attributes like mouthfeel, brightness, and sweetness between a few coffees, less about coming up with flavor analogues (ex. 'This cup tastes like x').
Indonesian-born-and-raised, Mikey Rinaldo (they/them) first discovered craft coffee as a disgruntled literature grad student in the early 2010’s. The next few years were then spent learning about coffee through home brewing and roasting. In 2016, they became a Q grader and had since taken the professional leap as a roaster, first working at Due South Coffee Roasters in Greenville, SC, then at Passion House Coffee Roasters as well as Metric Coffee in Chicago, IL.
Mikey founded New Math Coffee to highlight Asia’s potential as an underdog specialty origin. While they cherish coffees from storied regions like East Africa and Latin America, they want to foster greater appreciation of Asian producers trying to improve crop quality following the specialty coffee boom in recent years.
When not working, Mikey currently loves practicing yoga, reading Proust, and playing drums..