Coffee cupping

Coffee cupping is a method of tasting and evaluating the quality of coffee beans. It is a standardized process used by coffee professionals and enthusiasts to assess the aroma, taste, and mouthfeel of coffee.

History

The practice of coffee cupping has its roots in the 19th century, when coffee traders would sample their goods to determine their quality. Today, it is a crucial part of the coffee industry, used by coffee roasters, buyers, and baristas to ensure the quality of their product.

Process

The coffee cupping process involves several steps. First, the coffee beans are ground and placed in a cup. Hot water is then poured over the grounds, and the coffee is allowed to steep for a few minutes. The crust that forms on top of the cup is then broken with a spoon, allowing the taster to evaluate the coffee's aroma. The coffee is then tasted, with the taster noting the coffee's flavor, body, acidity, sweetness, and aftertaste.

Scoring

Coffee cupping involves a scoring system, where coffees are rated on a scale of 1 to 100. Coffees that score 80 points or above are considered specialty coffees. The scoring is based on several factors, including aroma, flavor, aftertaste, acidity, body, balance, and overall impression.

Cupping Protocols

The Specialty Coffee Association has established protocols for coffee cupping to ensure consistency and fairness in the evaluation process. These protocols cover everything from the size of the cupping bowls to the temperature of the water used.

See Also

• Coffee tasting
• Specialty Coffee Association
• Coffee roasting