Demystifying cupping coffee: a beginner’s guide

Cupping is a standardized method of evaluating and controlling coffee quality. This method is said to have originated from tasting many types of coffee to decide which one to buy by merchants in the 1800s. Later, following the development of the industry, cupping coffee was used in Cup of Excellence competitions in 1999 and was redesigned and widely adopted by the Specialty Coffee Association (SCA) in the international specialty coffee community. Unlike when it was initially only used to determine quality, cupping is now also used as a technique to describe flavor, understand more about coffee characteristics, and support the roasting process to achieve the right texture. Ideal roast shape for each type.

A cupping session typically involves many different samples with the participation of many people to get the most objective assessments. Samples can be coffee from the same origin but with different processing and roasting methods, or from different countries or farms but with the same processing method,... depending on the user's purpose.

Coffee cupping is a globally standardized method of evaluating and controlling coffee quality

When participating in cupping coffee, the producer or buyer will taste each type and evaluate the coffee from overall quality to special attributes according to a specific evaluation table (usually SCA). These attributes include sensory attributes such as aroma, acidity, richness, balance, sweetness, and flavor.

The senses will be recorded in an assessment table using foods and other objects that have characteristics equivalent to what the senses of taste and smell perceive. They are not flavors added by the manufacturer. Therefore, it should be especially noted that the flavor information compiled in the coffee profile is not an added flavor but only describes what we think is the smell and taste of the coffee. A coffee flavor profile with lemon, and apple notes, for example, means the cup extract has similar acidity or sweetness to lemon and apple.

Furthermore, flavor assessments are based solely on personal feelings and tasting experiences. The results given are subjective and vary according to each person's developed through personal experiences. Therefore, during the cupping process, you can refer to and discuss according to what you feel without having to stick to a strict framework.

Evaluation table for use in cupping coffee according to standards of the Specialty Coffee Association (SCA)

During the cupping process, many important senses need to be paid attention to for complete evaluation results. Include:

Smell - is a sense that describes the perception of the aroma of coffee with two aspects:

- Dry aroma: the aroma of coffee when it is newly ground

- Aroma: the smell of coffee when freshly brewed.

Acidity - Acidity is created by the presence of acids that contribute to the flavor and mouthfeel of coffee. It is often described as similar to fruits such as lemons, limes, nuts, apples, etc.

Body - Coffee texture describes the thickness, heaviness, or richness of the coffee. It can be described as delicate, light, balanced, heavy, etc.

Sweetness - Sweetness is created with the presence of sugar molecules in coffee beans. It is also often described as fruits and foods that have a sweet taste.

Balance - balance is the harmony of all the attributes of coffee. A balanced cup of coffee is when nothing dominates or is too dominant in the sensory process

Flavor - Flavor is the most common descriptor to evaluate a coffee. Feelings are recorded from the actual feelings and associations of the evaluator.

Some important senses to pay attention to in cupping coffee include smell, acidity, sweetness, balance, texture, and flavor

The cupping process is straightforward. Cupping participants only need to gather a few basic tools and techniques.

Prepare materials

Tools and materials needed to prepare include:

- Coffee (2 or 3 different types of coffee, the amount of each type depends on the individual, usually 10 - 15 grams/cup);

- Coffee grinder;

- Timer device;

- Cup (or similar devices);

- Hot water;

- Specialized coffee-tasting spoon (can be replaced with a regular spoon);

- Weigh;

- SCA assessment form (download form here).

You need to prepare some simple tools and techniques to perform cupping coffee

Coffee tasting steps

Step 1 - Weigh and divide the coffee equally into each sample (each sample is about 10 - 15g of coffee). At the same time, prepare each sample with a cup of hot water to rinse the tasting spoon, to avoid mixing coffee flavors during the cupping process.

Step 2 - Grind size should be medium-fine, and put it into the cup. Rate the scent and write down your feelings.

Step 3 - Pour hot water into coffee at a ratio of 1:18 (1 gram of coffee: 18 grams of water). Set a timer and wait for 4 minutes.

Step 4 - Slurp the coffee and use your sense of smell and taste to feel, associate, and record the sensations observed from the cup when it is still hot to when it cools down. At the same time, observe the differences between each type of coffee in terms of flavor, texture, mouth feel, etc.

Follow the steps according to the instructions, record your feelings and discuss with experts to get the most objective cupping results

Cupping coffee does not require too much equipment or complicated tricks. You also don't have to be an expert to perform cupping. However, to evaluate and make objective sensory judgments, cuppers need to have experience and experience with coffee. Accompany XLIII Coffee on the path to comprehensively understanding coffee with moments of enjoying and discovering specialty coffees worldwide!

Reference source from methodicalcoffee

Articles you may be interested in:

- Nueva Alianza Yellow Gesha #3188 – Taste built from the will to reach the pinnacle of quality

- Coffee price today domestically and internationally

- Biochar: a sustainable solution for coffee farming