Acoustic Night is a monthly showcase of local singer/songwriters, we host the show in the back of our shop where we create a make/shift listening room for an intimate audience.

Always free, but we encourage a one drink minimum.

Proudly Sponsored by iSpy Magazine!  

This month we are showcasing Drew Hill and Brandon Robinson:

If you are interested in performing in future Acoustic Nights, contact events@uglymugcafeandroastery with sample of your music.

Crop-to-Cup-Nap.  Below is our Head Roaster getting some well-deserved shut-eye, on our beans from Uganda.

What is a Coffee Lab?
 Our labs are lead by one of our baristas who pick a specific topic to dicuss and explore within a group setting.  The topics vary from different brewing methods, to history of coffee, to art of foaming milk, etc.

Eric's Topic:
"Lab was as follows: I got 5 acids- Lactic, Malic, Citric, Phosphoric, and Acetic.  We cupped them to see what they tasted like.  I included a visual of something it resembled i.e. Vinegar, Green apple, Lemon, Cottage Cheese, and Dr pepper.  Then we cupped three coffees with three very different Acid profiles.  The coffees were a Mexico, a Costa Rica and a Sulawesi.  My goal was basically as I wrote above, to teach myself how to perceive acidity."
-Eric 

What is a coffee cupping?
 A coffee cupping (or coffee tasting) is  the practice of observing the tastes and aromas of brewed coffee.  A standard coffee cupping procedure involves deeply sniffing the coffee, then loudly slurping the coffee so it spreads to the back of the tongue. The coffee taster attempts to measure aspects of the coffee's taste, aroma, and fragarance.

On May 9th, Alex lead a cupping on Triangulation! Hm, what's Triangulation? Read Alex's write-up below about how the cupping went!

"For my cupping I decided to focus on the exercise of triangulation with coffee. The idea of the exercise is to cup three coffees in a “triangle” and eliminate the coffee that does not “belong” in that group by fragrance, taste, and aroma. The variables can change from group to group; ranging in levels of difficulty so the entire event can be exhausting but ultimately very rewarding for personal palate development. I used seven different coffees in four different groups. I focused on grind size, two different groups of origin, and altitude within a single origin. I wanted to show a spectrum of variables in a small range so I picked out very specific coffees that would be truly representative of their variable. The goal of the lab was to understand palate development in a progressive and challenging way outside the context of our normal cupping process. Ultimately I feel like the triangulation exercise was the perfect way to achieve that goal and flex the palate."
-Alex