Vincent Iatesta doesn't begrudge anyone his daily grind - heck, his company even sells it.
Colleen Dugan — The Capital
Annapolis High School chemistry teacher Gail Tucker breaks the crust on top of a freshly brewed cup of coffee to get at its olfactory qualities during a cupping at Caffé Pronto in the Festival at Riva. The free cuppings, which are held every Friday, give aficionados the chance to interpret a coffee’s distinct smell and taste.
Caffe Pronto in Annapolis holds weekly "cupping" events to teach people about the distinct characteristics of different varieties of coffee, and the research that goes into creating special blends.
But the owner of Caffe Pronto in Annapolis also wants to teach people about the distinct characteristics of different varieties of coffee and the research that goes into creating special blends. He'd like java lovers to stop and savor the unique smells and tastes of coffee, much like wine aficionados appreciate certain vintages. To that end, he's been holding weekly "cupping" events in his Festival at Riva shop.
"The purpose of cupping is really for evaluation of coffee," Mr. Iatesta said recently,...
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