Coffee cupping has been around since the discovery of coffee as a beverage. The process enabled coffee traders to assess the quality and the merit of a certain coffee. Speciality coffee can be filled with complexity, especially when it comes to achieving excellent tasting notes, acidity, sweetness, aftertaste, balance, and everything in between! You’re probably wondering how your morning pour-over prepared by your fellow barista tastes so good, or how your own brews from home can result in dynamic and exotic flavours. Well, before coffees are even bagged and sold in retail shops and cafes, roast samples of coffee are graded and cupped by a number of coffee professionals.
From green coffee buyers, roasters, quality control specialists, baristas, and so many more along the supply chain, coffee is assessed and scored by a universal standardized method known as cupping. For green coffee buyers, cupping is essential to deciding what coffees will be purchased to be featured to customers. For roasters, cupping means dialing in a roast profile to ensure the development of the coffee is just right. For quality control specialists, this means making sure every coffee that makes it out of the roastery and into coffee shops and online for purchasing is tasting excellent without any potential defects. For baristas, this could mean expanding knowledge and taste palate, getting familiarised with various origins.
Luckily, this method of scoring or tasting coffee doesn’t have to be limited to just coffee professionals. Below, is a list of everything you will need for a proper cupping sessionon, as well as the instructions to do so!
- Coffees (20 grams of each coffee)
- Scale (for measuring coffee weight)
- Cupping bowls (measuring capacity should be 160ml-200ml)
- Rinse cups filled with hot water
- Cupping spoons
- Hot water
- Vessel (to collect used coffee grounds)
- Mug or glass (to hold cupping spoons)
Step 1: Grind out 2 grams of the first coffee to prime the grinder, then follow with grinding the remaining 18 grams of coffee. Follow with this step for each coffee, starting out with 2 grams to ensure no other coffees inside the grinder will impede any flavors. Grind each coffee to a coarse setting, and it should look similar to coarse sea salt.
The above image is of an Ethiopian Coffee ceremony.
Step 2: Put each coffee sample of 9 grams into designated cupping bowls, using two cupping bowls per sample. Make sure you use two for each sample because you never know if a defect sneaks into a bowl. After all, two is better than one! Assess the dry aroma of each coffee.
Step 9: Slurp, slurp, slurp the coffee in order to allow the coffee to spread along your tongue to taste the full range of flavours. As the coffee cools, you’ll be able to taste different and a larger range in flavor.
Taking notes of aromatics, flavour, and other various components of the coffee is a great method to expand your palate, understand the different senses you experience in each coffee, and immerse yourself at the cupping table. Areas to take notes of include dry aromatics, wet aromatics, breaking the crust, and during the time you taste. Because everyone’s palate varies, you may pick up different characteristics of a coffee than the person next to you. For instance, if a coffee has nutty and chocolate like qualities, it’s probable that your partner picks up notes of caramel, while you may detect flavours of toffee; ranging on a similar spectrum, but tasting different components within that range. Ethiopian coffees, for example, tend to have high floral notes with bright acidity. Don't let that put you off. They are packed with fruity flavours.