A guest blog on our July Slurp Club from Kamba Coffee’s Jack Ravenscroft :
Last night was nice. @beanroaster_3000 and the Wood St Coffee team invited me and the @kambacoffee crew to talk about coffee at the inaugural ‘Slurp Club’ 👅
In speciality coffee, we are often spoilt with the quality of coffee that we drink. As a result, the benchmark for quality and processing can become pretty bubbled. Last night we set out a cupping that presented Brazilian coffees from across the full quality spectrum.
This included defected coffees, grinders and regional blends all the way through to controlled fermentation microlots scoring 86 + points. We also delved into the usage of each of these coffees. High street chains, supermarket instant, pre ground, speciality cafes, fancy coffee subs etc. No matter the quality, there is a home for pretty much every coffee cherry that is harvested. Even if you don’t find it tasty 🍒 ☕️
Cheers all that made the trip and asked the qs. Bring on the next Slurp club 🤞
✍🏻 First posted on @jackyravs 📸 Snaps by @cwiss