Coffee cupping is a standardized process used by coffee professionals, producers, and aficionados to evaluate the aroma and taste of coffee. This practice is essential for quality control, bean selection, and to facilitate communication about coffee characteristics and quality. The cupping method allows individuals to compare different coffees side-by-side while providing a neutral, repetitive environment in which to do it.
Steps of Coffee Cupping
Preparation:
Use freshly roasted beans and grind them to a coarseness like sea salt.
Standard cupping requires a specific ratio of coffee to water, often around 8.25 grams of coffee per 150 ml of water.
Smelling the Grounds:
The first step in cupping is to smell the ground coffee. This initial aroma offers clues about the bean's origin, roast, and possible flavor notes.
Brewing:
Hot water (typically just off the boil) is poured over the grounds, and the coffee is allowed to steep for around 4 minutes. During this time, the coffee grounds will float to the top and form a crust.
Breaking the Crust:
After the steeping time, the "crust" of coffee grounds is broken with a spoon. This releases a burst of aroma, and tasters often lean in to take a deep sniff at this stage. This is a critical moment for assessing coffee’s aroma and identifying its characteristics.
Tasting:
After the coffee has settled, a spoon is used to slurp the coffee, allowing it to spread across the palate. Tasters evaluate the coffee's flavor, acidity, body, balance, and aftertaste.
Scoring:
Many professionals use a scoring sheet to note characteristics like aroma, acidity, body, balance, and any notable flavors or defects. The Specialty Coffee Association (SCA) provides a cupping protocol and a detailed scoresheet commonly used in the industry.
Key Elements Evaluated
Aroma: How does the coffee smell during the initial sniff and after the crust is broken? Aromas can range from floral and fruity to nutty, spicy, or chocolaty.
Flavor: The actual taste of the coffee as it interacts with your tastebuds. Is it fruity, nutty, spicy, chocolaty, etc.?
Aftertaste: How long does the flavor linger, and how does it change after swallowing?
Acidity: Not to be confused with pH level, acidity in coffee is a bright, sparkling, snap or a dry sensation that elevates a coffee’s character. High-quality arabica beans are often prized for their desirable acidity.
Body: This describes the weight or thickness of the coffee on your palate. Is it light, medium, or full-bodied?
Balance: How well do all the characteristics work together? A well-balanced coffee will not have one attribute that overshadows the others.
Cleanliness: This refers to the clarity and purity of flavors in the coffee. A clean cup allows specific flavors to shine, as opposed to a “muddy” cup where flavors are indistinct.
Defects: Any off-flavors or undesirable attributes such as bitterness, mustiness, or sourness.
Conclusion Coffee cupping is both an art and a science. While it demands precise measurements and controlled conditions, it also requires a developed palate and a deep appreciation for the nuances of aroma and taste. Whether you're a seasoned professional or a passionate enthusiast, cupping can deepen your understanding and appreciation of coffee.
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