Cupping:The Art of Tasting Coffee

Coffee cupping is a revered art in the coffee industry.  It is the technique used to ‘taste’or evaluate the smell,taste,roast,and quality of each batch of coffee.   Coffee beans are regularly tasted through the journey of the coffee bean,although the serious tasting is done when the coffee is graded in its country of origin. 

The tasting of coffee utilizes a systematic way of evaluating the quality of both the green beans and the roasted beans.  It is intrinsic that the method used helps to level the playing field so that each coffee being tasted can be evaluated fairly. 

Because the differences in each batch of coffee can be very slight,observations about the characteristics of those coffee characteristics such as body,flavour,and finish can easily be influenced by small variations that occur as part of the brewing method.  By eliminating some of these variables,a carefully prepared cupping allows the coffees being tasted to compete on the basis of their own qualities.

Cupping of green beans is done to determine the quality and taste of the beans in order to decide whether or not to purchase a certain lot of coffee.   Cupping of roasted beans is done to determine and ensure the roasted coffee is roasted and blended according to the required taste,or to create new coffee blends.

Some degree of scientific rigor is key to conducting a fair cupping.  First,prepare the coffee samples and equipment needed:identical cups for each coffee,spoons (preferably silver),a glass of warm water for rinsing the spoons between cups,a glass of water for clearing the palate between cups,a spittoon (for spitting out the coffee),the coffee to be cupped,and a jug of newly boiled water (90-96C).

1. Measure out the same amount of dry coffee into each cup (8-10 grams,depending on the roast and grind of the coffee).  Sniff the coffee and write down your observations.
2. Pour the boiling water to the same level into each cup (approximately 150ml).
3. Using the spoon,push the coffee grounds floating on the surface of the cup down so the ground coffee will touch the water and allow the coffee grounds to settle to the bottom of the cup.  Leave for 1 minute.  Smell and inhale the coffee at a very close range and write down your observations.
4. Spoon out the coffee grounds,making sure to rinse the spoon with water between coffees.
5. Get a spoonful of coffee,and place it on the lips.  Loudly slurp the coffee,so that it spreads to the back of the tongue. Swish it around the mouth,and after a few seconds,spit the liquid out. Write down notes on the coffee’s characteristics.  Repeat for each of the coffees to be cupped,making sure to clean the palate and the spoon after each coffee.

The main criteria used in evaluating the taste and aroma of coffee is to determine its body,acidity and balance. Some common terminologies used to describe coffee:

Aroma

1. Burnt/ Smoky
2. Chemical/ Medicinal
3. Chocolaty
4. Caramel
5. Earthy
6. Floral
7. Fruity
8. Grainy,green
9. Rancid/ Rotten
10. Spicy
11. Wine-like
12. Woody

Taste

1. Acidity
2. Bitterness
3. Sweetness
4. Saltiness
5. Sourness

Mouth Feel

1. Balance of flavours
2. Body
3. Astringency