Coffee Cupping Process and Method

Contents:

1.Cupping Process

2.Cupping Purpose

Cupping is a standardized procedure in the coffee industry used to evaluate and compare the quality and characteristics of different coffee samples. Its main purpose is to help producers, roasters, buyers, and coffee enthusiasts understand the flavor profiles and quality of coffee, thus making more informed decisions. This is a simplified outline; the actual process involves more details and regulations to ensure the accuracy and consistency of cupping results. Coffees with higher scores should exhibit significantly better qualities than those with lower scores. Below is a brief description of the cupping process:

Cupping Process

1. Sample Preparation: Coffee beans should be tested 8 to 24 hours after roasting and ground to the SCA standard coarseness, with 70-75% of the particles passing through a 20-mesh sieve.
2. Sample Ratio: The ideal ratio is 1:18.18, with 8.25g of coffee grounds added to 150g of hot water.
3. Water Addition: Use water at 93°C, pour it into the cupping bowls containing the coffee grounds, and let it sit for 4 minutes.
4. Breaking the Crust: Gently stir the surface layer of coffee grounds with a spoon and smell the aroma.
5. Clearing the Grounds: Use a spoon to remove the floating coffee grounds and foam, keeping the liquid for tasting.
6. Tasting: When the coffee cools to around 70°C, approximately 8-10 minutes after adding hot water, sip the coffee with a spoon to evaluate its flavor profile.
7. Scoring and Recording: Score based on ten aspects: fragrance/aroma, flavor, aftertaste, acidity, body, balance, uniformity, cleanliness, sweetness, and overall consideration, noting any defects for point deductions.

│Further reading: In the Eyes of a Cupping Specialist, What Qualifies as "Good Specialty Coffee"?

Cupping Purpose

• Quality Assessment: Systematically evaluate multiple aspects of coffee to ensure consistency in quality.
• Flavor Profiling: Create a flavor profile for coffee to aid in marketing and brand building.
• Source Tracking: Identify the impact of different origins, varieties, and post-processing methods on coffee flavor.
• Purchasing Decisions: Help buyers choose coffee beans that meet quality standards.
• Training and Education: Enhance the sensory analysis skills of coffee professionals.
• Product Improvement: Adjust production processes based on cupping results to enhance product quality.
• Market Segmentation: Develop strategies tailored to different market demands.

In conclusion, cupping is a crucial tool for ensuring coffee quality and understanding its flavor characteristics. It has significant implications for all segments of the coffee supply chain. Cupping standards and procedures provide a consistent and reliable evaluation method, enabling coffee enthusiasts to taste coffee objectively and systematically, finding the coffee they love.

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