Add coffee cupping page

app/coffee/cupping/page.mdx

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+# Cupping
+
+Cupping is the practice of observing the flavour and sensory characteristics of
+coffee. It's an industry practice that can be done informally by anyone, or by
+professionals following strict protocols and guidelines. It aims to evaluate the
+roasted coffee by grinding the beans and steeping with hot water in cupping
+bowls for a set amount of time. Using a quick and reproducible brew method is a
+way to reduce the variability of results due to changes in recipes or
+techniques, as well to make it feasible to prepare a dozen different samples at
+once.
+
+The ground coffee floats to the top forming a crust. By breaking the crust a
+cupper can evaluate the aromatics as they are released. The brew is then slurped
+from a cupping spoon aspirating the coffee over the palate to obtain the
+organoleptic (flavor) profile of each coffee.
+
+The goal is to evaluate several aspects:
+- Fragrance of the dry grounds
+- Aroma of the coffee brew
+- Acidity in the tongue (a.k.a brightness, sourness)
+- Body of the drink (a.k.a texture, mouthfeel, tactile richness, thickness)
+- Sweetness vs Bitterness
+- Flavor: combined impression of gustatory sensations and retro nasal aromas
+- Defects
+- Aftertaste notes and duration
+- Balance: contrast or complement between factors
+- Uniformity: consistency between different cups
+- Astringency? #TODO https://coffeeadastra.com/2022/08/01/the-mechanism-behind-astringency-in-coffee/
+
+## Protocol
+Materials:
+- Coffee
+- Grinder
+- Kettle
+- Scale
+- Spoon (two is best)
+
+Method:
+1. Weigh 9 g of coffee beans
+2. Grind the coffees, purging between samples (@7.0/P100)
+3. Evaluate its fragrances
+4. Boil a kettle of water (93C)
+5. Pour 160 g into each cup
+6. Let rest in immersion for 4 minutes
+7. Evaluate the aromas
+8. Swirl surface three times and scoop floaters
+9. Evaluate the aromas again when crust is broken
+10. Chill for 8 minutes
+11. Sip n' Slurp