A Beginner’s Guide to Coffee Cupping
Cupping is the industry standard for evaluating coffee quality and is essential in the coffee world. Whether you’re a coffee enthusiast, barista, roaster, trader, or coffee farmer, it’s a fantastic way to deepen your understanding of coffee.
Mastering the art of cupping is an excellent entry point into the coffee industry. Keep reading to discover what cupping entails and how to perform it.
What is Cupping?
Cupping is a standardized method for tasting coffee. By assessing various attributes of a coffee, such as its sweetness, acidity, and aftertaste, you can gain a deeper understanding of how to enhance its best flavors.
For instance, if a coffee exhibits bright and clean flavors, using a pour-over method might be ideal, as it helps to preserve the coffee’s original characteristics.
Additionally, cupping serves as a valuable tool for developing one’s palate. By sampling a range of coffees, individuals can begin to discern the subtle differences and nuances between them.
Equipment You’ll Need
- A scale
- Coffee grinder (or pre-ground coffee)
- Coffee beans (18 grams of each type)
- Water
- A kettle
- Cups or bowls made of tempered glass or ceramic (one for each coffee sample), all with identical dimensions
- A timer
- A cup of water (for cleaning your spoon)
- An empty cup (for used coffee grounds)
- Paper and pencil (or a method for note-taking)
- Cupping spoons (or regular spoons)
How to Cup Coffee
- Grind Your Beans: Grind each type of coffee to a coarse consistency, similar to sea salt. You can use either a hand grinder or a burr grinder for this step.
- Add Grounds to Cupping Bowls: Place 9 grams of each coffee into designated bowls, using two cupping bowls for each sample. Having multiple samples of the same coffee allows for comparison in case of inconsistencies. At this point, take a moment to waft the dry coffee aroma and make notes for later reference.
- Boil Your Water: Heat your water to approximately 200 degrees Fahrenheit (± 2 degrees). It’s crucial to use the same water temperature for each sample to maintain accuracy and consistency.
- Start the Timer and Pour Water: Begin your timer and pour 150 grams of hot water into each bowl.
- Smell: Inhale the wet aroma of the coffee and jot down any necessary notes.
- Break the Crust: After 4 minutes, break the crust—the layer of coffee grounds that has formed on top. Push the crust to the back of the bowl while inhaling the coffee’s aroma. Rinse your spoon with clean water between each bowl to prevent cross-contamination.
- Remove the Coffee Grounds: Dispose of the remaining coffee grounds in the designated waste bowl.
- Cool and Taste: Allow the coffee to cool for 13-15 minutes before tasting. Slurp the coffee to let it spread across your tongue, enabling you to fully appreciate the range of flavors. Make any necessary tasting notes, remembering to rinse your spoon between bowls.
Debriefing Your Cupping
Cupping is an excellent way to refine your palate. During the cupping process, be sure to take detailed notes on the aromatics, flavor, and appearance of each coffee. It’s particularly important to document your observations during both the dry and wet aromatics phases, as well as during the tasting. Coffees can exhibit a wide range of flavors, from rich chocolate and nutty notes to bright and fruity profiles, offering a diverse tasting experience.
Final Thoughts
The primary goal of cupping is to explore, learn about, and analyze the aromas and flavors of different coffees. Each person may pick up on distinct notes, making it enjoyable to compare your findings with others.
To enhance your cupping experience, consider selecting coffees with varied flavor profiles. This will allow you to appreciate the differences and complexities in taste, providing a richer understanding of what each coffee has to offer.
