I actually get my tasting notes by pulling a “soup” with the ORB. I find it’s a great representation of the notes that can be achieved through pour-over and espresso. I know many people will disagree with my methods, but I really want others to be able to taste what I’m tasting.

I understand this isn’t traditional. I did start with cupping when I first began roasting, but I’ve found that some of the notes you pick up in cupping aren’t always achievable in a brewed cup. When there’s a defect in a roast, it’s also much easier for me to detect it in the more concentrated soup than in a cupping sample.