The Importance of Cupping in the World of Specialty Coffee

Cupping, or professional coffee tasting, is an essential practice in the world of specialty coffee. This standardized method enables the sensory characteristics of coffees to be objectively assessed, ensuring rigorous quality control throughout the production chain. It is an integral part of determining whether or not a coffee qualifies as specialty, acting as a method used to evaluate all coffees, from single origins to blends.

What is Cupping?

Cupping is a tasting technique that involves analyzing a coffee's aromas, flavors, acidity, body and length in the mouth. This method is used by producers, importers, roasters and baristas to select the best batches, adjust roasting profiles and guarantee an optimal taste experience for consumers. Cupping, which is standard across the coffee industry, is the process by which a single coffee is brewed in five different cups as an immersion and judged according to ten fixed categories.

The Cupping Process

This process begins with sample preparation, where Whole Beans of coffee are ground to a specific particle size, then placed in bowls. To prepare a sample of green coffee for cupping, one first has to sample roast it. While the coffees served in cafes may be roasted with an eye toward developing body or sweetness, sample roasts are intended to present a coffee for what it is, independent of significant roast influences.

Step-by-Step Evaluation

1. Select your coffee samples: This can be one sample or multiple samples from different regions, varietals, and processing methods.
2. Measure and grind: Grind each coffee sample to a consistent size, typically medium-fine.
3. Smell the coffee: Before adding water, take a moment to smell each coffee sample to get an idea of the coffee's aroma.
4. Add hot water: Pour hot water, usually around 93°C (or approximately two-hundred degrees Fahrenheit), covering the grounds, and let them steep for 3-5 minutes.
5. Break the crust: Use a spoon to gently break the crust that has formed on top of the coffee to release more aroma.
6. Taste: Once the coffee has cooled to an appropriate temperature, begin slurping the coffee from specially designed spoons. This suction allows the coffee to be distributed evenly in the mouth.

Categorizing to Eliminate Bias

For professionals, personal preference must be set aside. To qualify as a specialty coffee, a sample must earn a score of eighty or above out of a possible one-hundred points. Organizations like the Specialty Coffee Association (SCA) have created a rubric for the physical and sensory evaluation of coffee. This is essential for rigorous quality control that can be understood by all those involved in the production chain.

Key Sensory Data

To fully appreciate cupping, it is important to understand the common terms and quality scores used during evaluation:

• Aroma: The scent of the coffee.
• Flavor: The taste of the coffee.
• Acidity: The tartness or brightness of the coffee.
• Body: The weight or thickness of the coffee.
• Aftertaste: The flavor that lingers after you've finished drinking.

Coffee Quality Classification by Score:

• From 80 to 84: Very Good (Specialty)
• From 84 to 87: Excellent
• From 87 to 90: Outstanding
• 90 & +: Exceptional

Unlike extraction methods such as espresso or filter, which can be affected by variations such as over-extraction or under-extraction, cupping offers a more stable and uniform evaluation. Infusing ground coffee preserves the sensitivity and precision of the palate, making it better able to assess the quality of aromas with endurance.