Coffee Taster's Kit

Chances are, you know someone who really just loves a plain old cup of coffee. After all, it is one of the world's most popular beverages. Yet it's only ~10% of the coffee industry that circulates specialty coffee: high-grade (85+ score) beans grown with integrity by farmers around the world who take their craft as seriously as you and your friend, family member, colleague or client does.

This kit provides a sampling of coffee from three distinct origins around the globe, pre-ground for brewing with the pour-over method, as well as a pour-over cone from the company started by Melitta Bentz that invented the process in 1908 and a set of simple printed materials to help you understand the basic technique behind properly brewing a pour-over coffee, and discern and jot down the differences in each coffee roast and origin.

The pour-over method is a century-old tradition that is surging in popularity in recent years. While home drip coffee makers mechanize this process, it's still impossible for them to accomplish what a human can do, and the manual method is making a comeback because it allows the drinker to extract more flavor from the grounds -- all while enjoying the colors and smells that swirl in the foaming bed of wet grounds. Coffee snobs may have you think it's a complex process, but although it does give you more precise control over your brew than any machine, it's really an easy way to prepare a cup of joe.

Package includes:

1 Ébrīk mug - 11.5 oz. standard-sized mug, dishwasher safe

1 melita pourover cone - fits mugs 3.5 - 4.5 " diameter

1 pack of filter papers (#2) - can be commonly purchased at grocery stores

3 sample coffee bags (single-origin) - ethically traded specialty coffee

1 pourover brew card - instructions on making the perfect brew

1 hard copy of coffee taster's wheel - breakdown of discerning and describing taste 

3 simplified scoring cards - a simplified version of what the Specialty Coffee Association and other institutions of Q-graders in the industry use for evaluating coffee quality