2. Events

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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The crust can be moved aside, followed by complete removal of the grounds using two spoons.
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The crust can be moved aside, followed by complete removal of the grounds using two spoons.

  • The coffee sits and steeps for several minutes, developing a warm even crust.
  • The crust can be moved aside, followed by complete removal of the grounds using two spoons.
  • At this moment Alison is experiencing several aromas - each distinct and different than the original aromas of the coffee alone. Just like letting a red wine breathe and opening up its character - coffee comes to life with colorful scents.
  • And the sipping. Spoonful, back of the tongue slurping.
  • Everyone takes their time and shares their discovery. Not all taste buds are created equal.
  • The Coffee Cupping Club continues the process among the knitters.
  • The process is repeated four separate times during the morning with no one being rushed.
  • Another pot of fresh water coming to a boil.
  • Untitled photo
  • Early aromas released
  • Ben makes every cup nearly identical with measured water and ground coffee.
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  • The crust is usually eliminated with filter paper capturing the grounds or when using a French Press. When filtering, Ben recommends white filters rather than the metallic reusable or brown filters - both have hidden tastes which can alter the quality of the brewed coffee.
  • Two spoons, moving in a semi circle (one clockwise, one counterclockwise) can clear the grounds from the top of the coffee in two or three attempts. Spoons are rinsed and then used for tasting.
  • Untitled photo
  • Part meditation, part remembering "Granddads' Maxwell House coffee on Saturday mornings, part concentration and part "that's citrus with a little note of chocolate and malt."
  • Kent Sweitzer, Photojournalist, passes the camera to Heather so she can capture everyone in the class.
  • Untitled photo
  • Jen
  • Alison
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