Coffee cupping is used to evaluate the flavor and aroma of coffee, highlighting subtle differences that are hard to detect otherwise. It also helps identify defective beans and determine which coffees are best suited for blending.
How to Cup Coffee
Table of Contents
Preparation
Thorough preparation is essential for a successful cupping session:
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Tasting room conditions:
The cupping room should be naturally lit, with humidity around 50–70% to avoid affecting the taster’s senses. The ideal temperature is 20–25 °C (68–77 °F), and the best time of day is from morning to midday. -
Equipment setup:
For each coffee sample, prepare six cups, arranged in a triangular pattern on the table. At the top of the triangle, place a sample of green beans and a sample of roasted beans.
You also need:-
One cup of room-temperature water
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One cup to hold cupping spoons
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Cupping Technique
1. Aroma (Fragrance) Evaluation
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First, smell the dry fragrance—the aroma of freshly ground coffee before adding water. Note your initial impressions.
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Pour hot water over the grounds, but do not stir yet. At the same time, add hot water to the spoon cup so the spoons are warmed to the same temperature as the coffee.
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After 1–2 minutes, use the warmed spoon to break the crust of coffee grounds by stirring gently. Bring your nose close to the cup and inhale to assess the wet aroma. Add any new notes to your earlier observations.
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Once you’ve evaluated all samples, skim off the floating grounds from the surface.
2. Taste Evaluation
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Allow the samples to cool slightly, then begin slurping:
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Dip the cupping spoon into the coffee and slurp forcefully, spraying the coffee across your entire tongue.
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The coffee vapor travels to the back of the mouth and up the nasal passages, engaging both taste and smell.
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Record your impressions of flavor, acidity, body, and aftertaste for each sample before moving on to the next.
Because too much caffeine can dull your palate, it is best to spit out each sample after tasting before proceeding to the next cup.