Self-study lesson
Lesson 2.1: Dry to Wet - Aroma Journey
The learning loop
- Notice: smell or taste slowly before naming.
- Name: write simple words first; refine later.
- Compare: check another cup, stage, or reference.
- Record: write what changed and what stayed stable.
- Repeat: make one small improvement next session.
Coffee changes after water hits it. Dry aroma, wet crust aroma, break aroma, and cooling aroma may each tell a different part of the story.
This lesson trains sequence. Instead of one rushed opinion, you learn to follow the cup as it opens.
A coffee may smell nutty when dry, fruity at the break, and chocolate-like as it cools. A good note records the journey.
From the KoffyKraft notes
Welcome to Module 2 of the KoffyKraft Cupping Series. Now that you've trained your senses individually, we begin combining them in structured sessions. This lesson focuses on connecting the transformation of aroma from dry grounds to wet grounds to crust break - building consistency and memory across stages.
Objectives
- Compare and describe the evolution of aroma through three stages
- Begin building mental memory for consistent aroma recognition
- Identify transformation cues: strength, type, intensity
- Learn to isolate distraction and bias
Tools Needed
- 3 coffee samples (same roast level, varied origins)
- Grinder
- Kettle and timer
- 3 identical cups or bowls (150 ml)
- Notebook or printed evaluation sheet
Cupping Protocol - Dry to Wet Aroma
- Grind 8.25g of each coffee and place in labeled cups.
- Smell the dry aroma of all 3 samples. Record impressions.
- Pour 150 ml of water at 93 deg C. Set a timer for 4 minutes.
- At 4:00, smell the wet surface aroma.
- Break the crust with a spoon and smell again.
- Focus only on aroma transitions. Do not taste or score other attributes.
- Complete the observation table and compare evolution across samples.
Observation Table
| Sample | Dry Aroma | Wet Aroma | Crust Break Aroma |
|---|---|---|---|
| Sample 1 | |||
| Sample 2 | |||
| Sample 3 |
Self-Check
- Did the aroma intensity change between dry and wet stages?
- Could you track specific notes that stayed or faded?
- Which cup had the clearest aroma progression?
Before You Move On
Practice this session 2-3 times with different coffees. Your goal is not to name more aromas, but to track them consistently across the brewing process. Only move forward when you can confidently describe what changes and what remains.
Practice this way
- Prepare the cups as described in the original notes.
- Before tasting, write the question for this session in one sentence.
- Taste in stages: hot, warm, and cooler. Do not rush to a final answer.
- Use plain language first. Add professional terms only when they help.
- Review your notes after ten minutes and underline what feels repeatable.
Common beginner mistakes
- Writing final flavor notes before tasting.
- Missing the crust-break moment.
- Forgetting that cooling changes perception.
Self-check with answers
1. What is the main skill in this lesson?
Answer: The dry-to-wet journey helps reveal volatile aromas and development over time.
2. What should you do if your note feels uncertain?
Answer: The crust break is important because trapped aromatics are released together.
3. What makes the observation more reliable?
Answer: Aroma notes should include time or stage when possible.
Notebook entry
| Prompt | Your note |
|---|---|
| Session question | |
| First impression | |
| Most repeatable observation | |
| One uncertainty | |
| Next session change |
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