Coffee certainly has a way of leaving a mark on our memories, doesn’t it? Whether it’s the aroma of freshly brewed coffee in the morning, the cozy ambiance of a café, or the conversations shared over a cup, it often becomes intertwined with our experiences and routines. Plus, the caffeine kick can jolt us awake and enhance alertness, making those moments even more memorable.

Coffee is not merely a beverage; it’s a multifaceted experience that weaves its way into the fabric of our lives, leaving an indelible imprint on our memories.

Picture waking up to the aroma of freshly brewed coffee wafting through the air, a scent so comforting and invigorating that it instantly puts a smile on your face and sets the tone for the day ahead. It’s a sensory delight, a ritualistic dance of flavors and sensations that awaken the senses and ignite the soul. This was how Philippine Ambassador to Austria Evangelina Lourdes A. Bernas recalls her mornings at home, she would just sweeten her coffee with condensed milk and start off for a lovely day.

And then there’s the allure of the café, a haven of warmth and camaraderie where time seems to stand still. The gentle hum of conversation mingles with the soft clinking of cups, creating a symphony of human connection and shared experiences. It’s a sanctuary where friends gather to catch up, lovers steal quiet moments, and strangers find solace in the simple pleasure of a shared space and a steaming mug of coffee. A classic, Before Sunrise comes to mind. Set in Vienna – Jesse and Celine spent some time at the now famous Café Sperl where they had a fake phone conversation while the other patrons each have their own discussions, depicting the café atmosphere in what’s touted as the City of Coffee.

Filipino Food Month – Specialty Coffee Month

The Philippine Specialty Coffee Month is a celebration dedicated to showcasing and promoting the unique and diverse specialty coffee culture of the Philippines. It falls under the Filipino Food Month activities this April and what the Philippine Embassy in Austria has organized with local initiatives. During such events, various activities are held to raise awareness about Philippine-grown specialty coffee, highlight the work of local coffee farmers, roasters, and baristas, and celebrate the country’s rich coffee heritage. Today, there was a coffee cupping event hosted by GOTA Coffee Experts in Vienna’s 15th district.

GOTA Coffee Experts

Gota Coffee celebrated its 7th year anniversary on April 21 (coinciding with the annual Vienna city marathon). From an 8-seater minute café, they are now a 45-seater coffeehouse with an additional flower shop/coffee plus store just a few stone’s throw away.

As a specialty coffee shop, they prioritize sourcing high-quality beans from specific regions or farms known for their exceptional flavor profiles. They offer a variety of brewing methods, such as pour-over, espresso, and cold brew, to highlight the nuances of each coffee. As expected, baristas in specialty coffee shops like GOTA are highly trained and knowledgeable about coffee. They can provide recommendations based on your preferences and guide you through the brewing process, ensuring you get the best possible cup. GOTA’s own, Markus Brun, was a winner of the Best Coffee in Spirits award in 2022.

We were also joined in by Alt Wien Kaffee owner Oliver Götz, explaining the process of cupping, and prepping the coffees for the guests.

Cupping

Coffee cupping is a sensory evaluation process used to assess the aroma, flavor, and overall quality of coffee beans. Here’s a general overview of how the process typically goes, some already done in advanced:

Gathering of Coffee Samples: The process starts with gathering samples of different coffee beans to be evaluated. These samples may come from various regions, farms, or roasters, allowing for a diverse range of flavors and characteristics.

Roasting: The coffee samples are then roasted to a specific degree, typically light to medium roast, to highlight the unique flavors and aromas of each bean. Roasting is crucial as it affects the taste profile of the coffee.

Grinding: Once roasted, the coffee beans are ground to a consistent particle size. This ensures uniform extraction during the brewing process, allowing for accurate evaluation of flavor and aroma.

Setting up the Cupping Table: A cupping session is typically conducted on a cupping table, which is equipped with cups, spoons, water, and other necessary equipment. Each participant is provided with a cupping form for note-taking (maybe not always).

Observe the fragrance (taking in the aroma) : The aroma of coffee is strongest right after grinding. After all coffees have been ground and rearranged on the table, guests proceed down the line and smell each bowl with a few pleasant aromas. (Note, if you have long hair, better tie it up!)

Brewing: Ground coffee is placed into cups, and hot water is added to steep the coffee grounds. The coffee steeps for a specific amount of time, typically 4 minutes, before being tasted.

Breaking the Crust: After steeping, participants use a spoon to break the crust that forms on the surface of the coffee. This releases the aroma, allowing participants to assess the fragrance of the coffee.

Tasting: Participants then slurp the coffee from a spoon, aspirating it to aerate the coffee and spread it evenly across the palate (it’s totally okay to exaggerate). This allows for a thorough evaluation of the coffee’s flavor, acidity, and aftertaste. There would be glasses of water that you can dip your spoon in and napkins to dry it on so that the flavors don’t blend onto the next cup, specially if there are different coffee flavors to try.

Scoring and Discussion: Participants score each coffee based on its aroma, flavor, acidity, body, and overall quality. Scores are recorded on the cupping form (usually so), and there is often a discussion to share impressions and insights about each coffee.

Cleanup: After the cupping session, cups are rinsed, and equipment is cleaned, of course, whether there will be an evaluation right after or the next hours.

However, since it’s also a Filipino event, finger food is inevitable. We had turon,  and chicken skewers to munch on while enjoying the coffee mocktails Markus prepared. Turon is a snack or dessert made from sliced bananas (often saba bananas), wrapped in a spring roll wrapper, and then deep-fried until golden and crispy. It is commonly coated with caramelized sugar, which gives it a sweet and crunchy outer layer. Sometimes, additional ingredients like jackfruit strips may be added before wrapping (the ones we had did).

Single-origin coffee/beans

Single-origin beans refer to coffee beans that come from a specific geographic region, often from a particular farm or estate within that region. Unlike blends, which combine beans from multiple sources, single-origin beans are sourced from one location, allowing for a more distinct flavor profile that reflects the unique characteristics of that region’s soil, climate, and altitude.

The single-origin beans we tried came from South Cotabato and Davao del Sur, Mindanao roasted by different coffee roasters. We were able to get a whiff of and taste the exquisite flavors of Mt. Matutum (roasted by Kape de Filipina) Barako,  Mt. Apo – Cecilia Cavalida (roasted by Monkey Co.), Mt. Apo – Lactic Honey (roasted by Wide Awake PH), Mt. Apo – Natural (roasted by Wide Awake PH), and Coffee Beans from Sitio Belis of Kalsada Coffee.  We learned about them along with the more famous Barako varietal (roasted by GOTA Coffee Experts).

Single-origin beans often come with a story that adds to the overall coffee experience. Whether it’s learning about the history of a coffee farm, the traditions of a coffee-growing community, or the journey of the beans from farm to cup, single-origin coffee can offer a more immersive and enriching experience for consumers.

The information cards, adorably illustrated, and provided by cultural officer Kristine Camille Cruz supplied all these including other interesting details.

Food Pairing Next?

While not on purpose, the turon complemented the flavors of the smoked coffee mocktail well. Surprisingly, or not, food pairing on a coffee cupping event can enhance the tasting experience.

Different foods can cleanse the palate between sips of coffee, allowing you to fully appreciate the distinct flavors of each cup. Food like plain crackers or bread are often used for this purpose. Yes, it shouldn’t always be cakes, scones, or muffins.

Pairing coffee with food that have contrasting flavors can highlight certain characteristics of the coffee. For example, pairing a fruity coffee with something sweet can enhance the perception of the fruitiness in the coffee. Some food complement the flavors in coffee, creating a harmonious combination that enhances the overall tasting experience. For instance, the nuttiness of a coffee might pair well with a pastry that has nutty or buttery notes.

The texture of food can also interact with the mouthfeel of coffee, creating a more dynamic sensory experience. For example, pairing a creamy dessert with a smooth coffee can create a rich mouthfeel.

In many cultures, certain foods are traditionally served with coffee, for example, pandesal, puto, and suman are the popular coffee pairings in the Philippines (at least from our region). Experiencing these pairings can provide insights into the cultural context of coffee consumption and the story behind the coffee beans in tasting.

As Ambassador Arroyo-Bernas said on her opening remarks, “The Philippines is quite proud of its coffee tradition, being one of the few countries in the world that grows all four major coffee beans – Arabica, Robusta, Excelsa, and Liberica. Having more than 7,000 islands, with all types of terrains – mixed with weather and soil required to grow these beans... As what we would present are coffee beans grown in the South of the Philippines, we are very proud of the craftsmanship given by the farmers and single-origin growers.”

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(We’d like to thank Markus, Katharina, Oliver and GOTA coffee team, and the Philippine Embassy in Vienna for this event).

GOTA Coffee Experts
A place for coffee lovers to explore, try, and enjoy a cup – providing high-quality coffee, barista equipment, and everything coffee-related (even chocolates) as well as Barista workshops.

Mariahilfer Strasse 192, 1150

Monday 7 am–6 pm
Tuesday 7 am–6 pm
Wednesday 8 am–6 pm
Thursday 7 am–6 pm
Friday 7 am–6 pm
Saturday 8 am–6 pm
Sunday 8 am–6 pm

https://gota.coffee

More photos on : https://www.facebook.com/ViennaDaily/