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The Sow's Ear Coffee Tasting: Knit & Sip!

Join Barista Ben Wineke & his promising java cupping connoisseurs on a winter's Saturday morning at the Sow's Ear "Knit and Sip"! event. In a warm and friendly house with enticing aromas filling the spaces between stacks of yarn, you can learn the fine art of distinguishing taste and/or knitting a family heirloom. Meet Barista Ben's students in his January 26th, 2013 9:30am -11:00am class (Liz Avery, Alison Brookins, Jen David, Nate Detra, Kyle Kingston, Heather and your photographer, Kent Sweitzer). For more information contact The Sow's Ear, 125 S Main Street, Verona, WI 53593. PH: 608.848.2755 or visit http://www.knitandsip.com
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Jen & Nate put an order in for a healthy brunch......
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Jen & Nate put an order in for a healthy brunch......

  • Heather balances her hands-on knitting skills with her java cupping expertise.
  • Here's our relaxed Professor Barista Ben explaining differences that the world's soil and climate make on regional coffee and hence taste.
  • Jen & Nate put an order in for a healthy brunch......
  • .....and here it is !!! So many tasty choices at the Sow's Ear.
  • Liz can knit and learn about coffee tasting and talk about movies...all at the same time.
  • Ben describes the process by which we all are going to learn more about appreciating the subtle tastes of coffee.
  • Fresh clear water for rinsing our tasting spoons - two spoons per taster.
  • No, this is not a trendy goldfish bowl - clear brewing water magnifying a ball of yarn in the background.
  • The PIG keeps watch from the corner.
  • Here's our first fresh ground coffee for sampling. Today's samples are from Ethiopia, Peru, Sumatra and Kenya.
  • The exact same amount of each coffee is measured by weight for all the coffees. Each taster receives a single new cup.
  • Ben
  • Fresh ground coffee. Take a nice whiff. There was a great deal of discussion about the proper way to smell the coffee.
  • Alison gets to know the character of her first sample.
  • Concentration by Jen
  • Nate detecting subtle aromas.
  • Heather
  • Kyle
  • Ben pours the very hot water into a beaker, using a towel to protect his fingers.
  • In the "brew" portion of the cupping, no filters are used - just hot water, ground coffee and time and patience.
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