The art of cupping and how to taste and evaluate the quality of specialtiy coffee

Speciality coffee is a term used to describe high-quality, carefully sourced and expertly brewed coffee. One of the key aspects of speciality coffee is the ability to taste and evaluate the quality of the coffee. This is where the art of cupping comes in. Cupping is the process of evaluating the aroma, flavor, acidity, body, and aftertaste of coffee, and it is an essential tool for coffee professionals and enthusiasts alike. In this article, we will explore the art of cupping and how to taste and evaluate the quality of speciality coffee.

Setting up for Cupping

Cupping requires a few specific pieces of equipment, including a cupping spoon, a cupping bowl, a cupping table, and a timer. The coffee and water should also be prepared to a specific ratio and temperature, typically around 1:16 coffee to water ratio, and water temperature around 200°F. It is important to have a clean palate and avoid eating or drinking anything that may interfere with the taste of the coffee, such as mint, garlic, or tobacco.

The Cupping Process

The cupping process typically begins by breaking the crust of the coffee, which is the layer of foam that forms on top of the coffee. The aroma of the coffee is then evaluated, by taking a deep sniff of coffee. Next, the coffee is slurped into the mouth, aerating it and coating the entire palate with the coffee. This allows for an evaluation of the flavor, acidity, body, and aftertaste. The taster should take detailed notes, including the coffee's origin, processing method, and any notable flavors or aromas.

The Science of Cupping

Cupping is not just an art, it's also a science. It is based on the chemical and physical processes that occur during the brewing process. The Speciality Coffee Association (SCA) has established a standardized cupping protocol and a scoring system that allows for objective and consistent evaluation of coffee. The SCA cupping score is based on a 100-point scale and it's based on the coffee's aroma, flavor, acidity, body, and aftertaste. The cupping score is different than the consumer score, which is based on personal preference.

Conclusion

Cupping is an essential tool for evaluating the quality of speciality coffee. It allows coffee professionals and enthusiasts to objectively evaluate the aroma, flavor, acidity, body, and aftertaste of coffee. Understanding the cupping process and the science behind it can help you to develop your own palate and to appreciate the nuances of speciality coffee. We encourage you to participate in cupping and to discover the art and science of speciality coffee.