Liqueuring ?

In the coffee industry, there is a term known as cupping. This amounts to taking your green unroasted coffee bean, roasting it, grinding it and mixing it with a measured amount of hot water in a evaluation, or tasting “cup”, hence the name. The “coffee” is then sipped and slurped to evaluate it. They often talk of a bean “cupping” well or not. Now this doesn’t necessary taste like the coffee you and I might have when you brew the coffee because ours have been rested and there are not ground in the cup.

Where am I going with this? Well, there is no comparable term with cocoa beans. So far I have been evaluating beans by roasting them up, peeling them and just eating them whole. It doesn’t tell me what the chocolate will taste like, but whether, what are some of the complexities of the bean and its general taste profile. In the chocolate industry they take it a step further and grind it and make a liqueur out of it.

This is where I need your help. I keep wanting to say this bean cupped well, but it is the wrong term. It “liquered” well, the “liquering” was interesting? Just doesn’t feel right and doesn’t flow.

What new term do I/we invent for this evaluation process of cocoa beans? If you would, leave a note here with your suggestions and rational if you want. It is your chance to help invent a needed word.

5 Responses to “Liqueuring ?”

  1. Chocolate is my most favourite thing on earth as far as flavours.

    How about “yum”? It yummed well, the “yumming” was interesting…would you like to come over for a “yumming” of some new beans I just bought?

    Savour would also work well I think…maybe render? but that sounds to cold…

    There are a few more words I might suggest that would be appropriate in my mind to tasting chocolate, but just in case this is a PG site… 😉

    Cats…my two cents worth 😉

  2. Anyone know of any good books on the subject of making chocolate? I found this one on Amazon (, but it is rather expensive and, worse, out of stock.

  3. Zachery, Try “The Science of Chocolate”. You can get a copy at Chocophile ($25). I don’t yet have a copy due to my fire but Clay and a few others have highly recommneded it. Aside from that, maybe we can write our own in a few years 🙂

  4. Thanks. That book is by the same author – and it is also out of stock on Amazon and Alibris. I will be hunting it down.

  5. Just kidding – “The Science of Chocolate” seems to be available as a paperback at

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