CUPPING
Coffee cupping is a method used by coffee professionals to evaluate and assess the quality of coffee beans. It involves brewing a sample of coffee in a controlled manner to identify its flavors, aroma, and other sensory qualities. The process allows roasters, producers, and tasters to compare different coffees and make decisions based on specific attributes. Here's a breakdown of how it's done:
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Preparation: Coffee beans are ground to a coarse consistency, similar to sea salt. The amount of coffee used is usually standardized, often 10G grams per 170 milliliters of water.
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Brewing: Water that is just off the boil (about 200°F or 93°C) is poured over the ground coffee. It is left to steep for a few minutes.
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Breaking the Crust: After brewing, a crust of coffee grounds forms on the surface. Tasters use a spoon to break this crust and release the coffee's aroma. This is a key moment for evaluating the scent.
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Tasting: Once the coffee grounds settle, tasters use spoons to slurp the coffee, which helps aerate it and spreads the flavors evenly across the palate. Tasters focus on aspects like acidity, body, flavor, and aftertaste.
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Scoring: A formal cupping includes scoring the coffee on various criteria such as fragrance, aroma, flavor, acidity, body, balance, sweetness, and aftertaste.
Cupping is an essential tool in the coffee industry, used for everything from selecting beans for roasting to creating blends and assessing the quality of coffee from different origins. It helps ensure consistency and transparency throughout the coffee supply chain.
