What is Coffee Cupping? And How to Be a Pro in it?

Coffee cupping, also sometimes called coffee tasting, is the process of assessing the quality of roasted coffee beans. It is a professional assessment method used by coffee buyers, roasters, and tasters to evaluate coffee beans for purchase. The basic process involves smelling the dry grounds and brewing coffee, then scoring the coffees based on aroma and flavor.

The first step in cupping is to grind the coffee beans. The grind should be coarse, like sea salt. Then, hot water is added to the grounds in order to extract their flavors and aromas. After about four minutes, the grounds are removed from the water using a spoon so that they don’t continue to steep and become bitter.

Once the grounds have been removed, it’s time to assess the aromas of the coffee. This is done by taking small whiffs of the brew from different parts of the cup. After smelling all areas of the cup, tasters will take note of any distinct aromas they detect. These could include floral notes, fruity notes, chocolate notes, or anything else that stands out.

Then it’s time to take a sip of the coffee and evaluate its flavor profile. Tasters will pay attention to how balanced the flavors are and whether any particular flavors stand out more than others. They will also assess body (the mouthfeel), acidity (how tart or juicy it tastes), and aftertaste (what lingers on your palate after you finish sipping). All of these factors are important in determining overall quality.

After taking all these factors into account, tasters will give each coffee a score on a scale from 1 to 100. The final score reflects their overall opinion of the quality and gives roasters an idea of which coffees are worth purchasing. When it comes to coffee cupping there are a few things you might need.

And the things you need for coffee cupping are:

1. A coffee grinder
2. Shot glasses
3. A scale
4. A timer
5. Cupping spoons
6. Cupping bowls measuring about 160ml to 200ml
7. Cups filled with hot water
8. Glass or mug for holding cupping spoons
9. Vessel for collecting used coffee grounds
10. A hot water element

Coffee cupping instruction:

Coffee cupping is a process of evaluating coffee beans by their appearance, aroma, and flavor. The cupping process is used to determine the quality of the coffee and to identify any defects in the beans.

1. Heat water to just below boiling (200 degrees Fahrenheit). Fill your small dish or cup with approximately 60ml of water.

2. Place your cupping spoon in the hot water to preheat it.

3. While the spoon is heating up, grind your coffee beans to a coarse grind (somewhere between sea salt and French press). You should have approximately 2 tablespoons of ground coffee per sample.

4. Once the spoon is heated, discard the hot water from your dish or cup and add your ground coffee to it. Use the back of the spoon to evenly distribute the grounds in the bottom of your cup.

5. Slowly pour 200ml of hot water over your grounds, using a circular motion so that all of the grounds are evenly saturated with water. Be sure not to add too much water too quickly, as this will cause bitterness in your final cup of coffee.

6. Allow your coffee to steep for four minutes before moving on to step seven.

7. After four minutes have passed, use your cupping spoon to break through the crust that has formed on top of your brew and give it a quick stir before placing your nose just above the surface of the liquid and taking several deep whiffs. Take note of any aromas that stand out to you—you should be able to detect both primary (coffee) and secondary (fruit, floral, etc.) aromas.

8. Now it’s time to take a sip! Tilt your cupping spoon towards you so that only liquid flows onto it without disturbing too much of the crust on the surface of the coffee and slurp loudly enough that some air enters along with the liquid—this will help you aerate it and get more flavor out of it as well!

9. As you’re tasting the sample jot down any flavors or impressions you noted earlier aromas as well as textural characteristics such as body or mouthfeel.

10. Repeat steps six through nine with each subsequent sample until you’ve finished cupping all of the coffees you wished to compare.