KEN GABBAY CAFÉ LTÉEKEN GABBAY COFFEE LTDEst.1968KEN GABBAYcoffee ltd / café ltée
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The cupping room

This is the room where the coffee gets tasted. Cupping is the standard way to taste green coffee: a small sample is roasted, ground, and left to steep in hot water, then tasted off a spoon straight from the bowl.

Several coffees are set out along the table at once and tasted one after another, so they are compared against each other rather than judged one at a time.

A wide view down the cupping room, a marble counter along the left, a seating area on the right, and the black cupping table in the middle distance.
The room runs the length of the floor. Seating at this end, the cupping table in the middle, the roasting bench behind it.
A row of white cupping bowls filled with brewed coffee along a black stone table, with two mugs printed with the Ken Gabbay Coffee seal in the foreground and spoons resting in them.
Brewed and poured, the bowls run down the table in a row. The mugs carry the company seal and its founding year, 1968.
The long black cupping table with steel bowls and sample trays set along it, a taster's flavor wheel and a world coffee map on the wall behind.
Samples are set out along the table and tasted one after another. The chart on the wall is the taster's flavor wheel, the shared vocabulary the trade uses to describe what is in the cup.
A blue Probat sample roaster on the bench, a duct running from it down into a metal bin on the floor, a grinder alongside.
The sample roaster is a Probat. The bin on the floor catches the husk that lifts off the beans as they roast.

Taste before you buy

Ask the desk for samples of anything on the offer list.

514-397-0011

Request samplesThe Montreal warehouse