FUKURO’s First Cupping Session

On November 12, 2024, Fukuro hosted its first open cupping event, welcoming roasters and coffee professionals from different backgrounds. This event attracted 14 participants from Miri and Brunei, representing six coffee shops and roastery.

Coffee Roaster around Miri and Brunei

Designed as a professional yet friendly event, the cupping session was meticulously planned by Fukuro’s team. Through the tasting of 11 different coffee beans, participants delved into the diverse flavours produced by various processing methods.

To provide a structured and immersive experience, the cupping session was divided into two stages:

Stage One: Washed Process Beans

The first half of the event focused on six washed coffees. Known for their clean profiles, washed coffees often showcase bright acidity and vibrant fruit notes. To ensure consistency and professionalism, the Fukuro team handled all the preliminary preparations, including grinding, pouring, and breaking the crust. This allowed participants to focus solely on the sensory exploration of aroma and taste.

The cupping began with a blind tasting. Participants were encouraged to smell and taste each coffee, fully immersing themselves in the sensory experience. Afterward, the organisers revealed detailed information about each coffee bean, including its origin and variety, enabling a deeper understanding of its flavour profile.

Additionally, participants filled out feedback forms, noting their top three favourite coffee beans. These records served as valuable references for future tastings, for both participants and Fukuro. 

Stage Two: Natural Processed and Special Fermentation Processed

The second half of the session highlighted four naturally processed beans and one special fermentation processed bean. Compared to washed coffee beans, natural processed beans tend to have bolder, richer flavours with pronounced fruitiness, winey notes, and sweetness.

A standout of the event was the Special Fermentation Processed bean. It was initially washed and then kept together with peach, infusing the beans with a delightful peach aroma and flavour. This unique method required more advanced techniques and significant time investment, resulting in a complex and nuanced flavour profile.

Taking Turn to Cup

Fostering Coffee Culture

To keep a higher engagement amongst the participants, Fukuro allowed several discussion sessions throughout the event. Participants were invited to share their tasting impressions and exchange insights about roasting and brewing techniques. The two-hour session unfolded in a relaxed yet professional atmosphere, fostering camaraderie and shared learning among coffee enthusiasts.

A Vision to Broaden Coffee Culture

This cupping session was more than just a showcase of Fukuro’s expertise; it was a step forward in making coffee appreciation more accessible. Fukuro aims to organise more open cupping events in the future, inviting not only coffee professionals but also enthusiasts from outside the industry. By doing so, they aim to share the knowledge and joy of coffee tasting with a wider audience.

Conclusion

Fukuro’s first open cupping event successfully combined professionalism, structured and inclusive vibe in creating a remarkable tasting experience for coffee enthusiasts and professionals alike. 

As we look forward to more open events in the future, let’s continue exploring the endless possibilities within the world of coffee!

烘豆师之间的交流：Fukuro 的首次公开杯测活动

2024年11月12日，Fukuro 举办了首次向不同烘豆师开放的豆子杯测活动。这次的活动吸引了来自美里和文莱的咖啡师以及烘豆师，共14人，涵盖了6间咖啡馆的参与者。

作为一场专业而友好的交流，这次杯测活动由Fukuro的烘豆师精心策划，通过11款咖啡豆的品鉴，带领参与者深入探索不同处理法的咖啡豆风味。

为了让参与者更系统化地体验咖啡风味，这次杯测分为两部分进行：

第一阶段：水洗处理豆子

破粉

活动前半段集中在6款水洗处理的咖啡豆上。水洗豆以其干净清澈的风味而著称，常常展现出明亮的酸度和果香。在此阶段，Fukuro团队为保证杯测的专业性和一致性，由主办方完成了磨豆、注水、破渣等准备工作，参与者只需要享受闻香和味测的过程。

杯测过程中，首先进行了盲测环节。参与者可自由闻香、品尝豆子，在感官上完全沉浸于咖啡风味的探索。盲测后，主办方公布了豆子的详细信息，包括产区和豆种，让大家在了解背景的基础上进一步体会豆子的风味特性。

此外，参与者还填写了喜爱豆子的反馈表，记录下心目中最喜欢的前三款豆子，为未来的品鉴提供参考。

第二阶段：日晒与特殊发酵处理

活动后半段则展示了4款日晒处理豆子和一款特殊发酵豆子。相较于水洗处理，日晒处理的咖啡豆风味更加浓烈、醇厚，带有奔放的果香、酒香或甜味。

特别值得一提的是本次活动中的特殊发酵豆子。这款豆子采用前期水洗处理，随后经过水蜜桃浸泡工艺，使其散发出迷人的水蜜桃香气。这种特殊处理方式需要极高的技术水平与时间投入，带来了更加复杂而丰富的味觉体验。

杯测

传播咖啡文化的愿景

为增进交流，Fukuro在活动中加入了多个讨论环节，鼓励参与者分享品鉴感受、交流烘焙与冲煮经验。两个小时的杯测在轻松、专业的氛围中进行，大家在探索咖啡风味的过程中也拉近了彼此的距离。

这次开放式杯测活动不仅是Fukuro专业实力的展示，Fukuro更希望通过举办更多开放式杯测活动，吸引非咖啡行业的爱好者参与，让专业的咖啡品鉴知识走向大众。

总结

Fukuro 的首次公开杯测活动以其专业性、系统性和开放性，为咖啡爱好者与专业人士打造了一场精彩的品鉴体验。无论是水洗豆的清澈果香，还是日晒豆的浓烈奔放，每一杯咖啡都承载着丰富的风味与故事。期待未来更多的开放活动，让我们一起探索咖啡的无尽可能性！