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Cupping Protocol 101: A Journey Through the Senses
What is Cupping?
Coffee is a world of aroma and flavour, and at the heart of understanding it lies a process which is called cupping. Coffee cupping is a standard process of sensory analysis used to evaluate the coffee flavour. The purpose of a cupping is to carry out a descriptive or an affective assessment. Whether you’re selecting a new green coffee for sourcing or refining a roast for your signature blend, cupping reveals the true essence of the bean.
Setting the stage: preparation & equipment
For cupping consistency is key. Following the same steps every time, ensures reliability and accuracy in every cup.
- Roasting: Use a standard roast profile, free from defects.
- Storage: Keep roasted beans in an airtight container until needed.
- Grinding: Weigh whole beans before grinding. Grind just before cupping to preserve volatile aromas – 60% can vanish within 15 minutes.
- Equipment Checklist:
- Scale for accuracy
- Cupping bowls (150–200 mL)
- Coarse grind (breadcrumb-like)
- Hot water (93 °C) with a TDS range of 75–250 ppm
- Timer, cupping spoons, tasting forms
- Ratio: Use 55g of coffee per litre of water.
- Timing: Cupping is best 8–24 hours after roasting.
The cupping environment
Cupping is about clarity and the environment should reflect this:
- Well-lit and clean
- Neutral, fragrance-free air
- Quiet surroundings
- A comfortable temperature
- Minimal distractions (no phones or loud conversation)
This is a space where senses take the lead.
Step-by-step: The cupping process
1. Fragrance (dry aroma)
Grind the beans. Smell the dry grounds. Note the aromas from fruity and floral to nutty or spicy. It’s the first assessment.
2. Wet aroma
Start the timer. Pour hot water over the grounds in a slow, circular motion. Fill to the top. Smell the wet grounds and note aroma.
3. Breaking the crust
At the 4-minute mark, use your spoon to gently break the crust and smell the released aroma.
4. Skimming & cooling
Remove floating grounds and foam. Wait until the coffee cools to about 70 °C.
5. Tasting: The slurp
With two spoons (one for sampling, one for tasting), slurp the coffee. This propels the liquid across your palate and into your olfactory senses, unlocking a deeper aromatic experience. Evaluate:
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6. Temperature evolution
As the coffee cools further, revisit the cup. Many flavours only emerge over time.
Why Cupping Matters
In the coffee world, cupping is essential at every stage:
- Purchasing Green Coffee: Evaluate quality and uncover potential.
- Product Development: Identify character and shape it with roasting or blending.
- Product Description: Defining sensory characteristics of green coffee or finished product.
- Quality Control: Ensure every cup matches the defined profile in terms of flavour, roast level, etc.
- Consumer Testing: Align your coffee with the consumers in the market.
- Reclamations & Feedback: Measure, analyse, and improve.
Cupping is a structured, analytical practice rooted in precision and consistency. Each session is part of a larger process that supports quality control, product development, and traceability, connecting every stage of the coffee value chain, from origin to final product.
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