9/5/2020 Coffee Cupping: A Basic Introduction - I Need Coffee

I Need Coffee
BY COFFEE FANS, FOR COFFEE FANS!

Coffee Cupping: A Basic

Introduction
J U L Y 6 , 2 0 1 8 by Steve Leighton

This article is meant to be used as a basic introduction. There are no

right or wrong ways of cupping, but this should help the novice who
wishes to enjoy the delights of origin co ee.

The aim is to introduce you to what cupping is, why we cup, how we
cup and some of the more commonly used terms and evaluation
methods.

People in the trade will have you believe that co ee cupping is a

science, an exact art requiring a lot of expertise. To some extent, this
can be true, but this should not put o the enthusiast from enjoying it
too It can be very simple (and enjoyable) and there are no right or

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too. It can be very simple (and enjoyable) and there are no right or
wrong answers. Your palate may pick up hints of a taste that the most
season cupper would not, as each person can nd di erent things in
the cup.

Co ee Cupping

What is cupping?
Cupping is a method of evaluating di erent characteristics of a
particular co ee bean. Cupping allows us to compare and contrast
co ees against each other, and allows us to get a better understanding
of each co ee.

It is important that you so use the same method each time as this can
have an e ect on the results, so if cupping is being used as a
comparison/evaluation tool then uniformity is key.

Why cup?
We cup co ees to understand their basic tastes. This can help us
understand where di erent co ees could be slotted into blends not

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only for this brewing method but all other methods too. It also makes
us look at co ee in its basic form and appreciate some of its ner
points. As already said it’s a fantastic evaluation tool for something that
changes from farm to farm, region to region, country to country and
crop to crop.

How to cup?
There are no right or wrong ways of cupping co ee. What I will tell you
here is the textbook way of doing it. What I will suggest is any method
you use that you always use that method. Any deviations will mean you
lose many of the tools you can use to compare like with like.

Preparation
I prefer to roast all my samples to a light roast. This allows the
delicacies or the faults to stand out and not get complicated by roast
type tastes. Once again this is a personal choice, not a rule.

For a more professional atmosphere, it is a nice idea to have a sample

of the green raw co ee, the roasted co ee, and some ground co ee.
Although this is not essential it allows you to judge the quality of the
grade, smell the dry grounds and see the quality of the greens.

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Co ee Tasting Table

The method I will use here uses the infusion type of brewing. Grind up
your rested co ee (two days rest is a minimum in my opinion) to a
coarse jug type grind. Place the grounds in a small bowl. Pour over
nearly boiling water (195-205 °F, 95 °C). Allow the grinds to infuse for
around 3-4 minutes.

A point quite often missed by some cupping sessions I have been to is

that breaking the crust of the bowl will give you a great deal of insight
into what is about to come. Take time to smell the co ee at this stage
as it will give hints of the kind of things to be looking out for, come the
tasting.

Once the crust has been broken start to stir the bowl gently allowing
some of the grinds to sink to the bottom. Any left on top of the bowl
should be scooped away with spoons.

Once the surface of the co ee infusion is clear of grinds the slurping

may commence. Don’t be afraid to sound a little silly whilst doing this:
everyone does. When at cupping events I try to make the silliest noise I
can without getting spotted by others for making it It’s a great game

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can, without getting spotted by others for making it. It s a great game
and all should play along with it. Take a deep spoon (a soup spoon is a
good substitute for the traditional cupping spoon) and ll it with your
infusion. Bring the spoon up to your mouth, and inhale (well suck
powerfully anyway!), drawing the co ee to the roof of the mouth to
tickle the tongue and then fall into the back of the mouth. This creates
a co ee vapour to stimulate that part of your sense of taste which is
actually your sense of smell. Then roll the co ee around the mouth
and begin to look for tastes that you can compare it to.

It’s really easy once you’re here, and don’t be afraid to say what you
can taste. I’ve found things in co ee others haven’t and I’ve also found
things that everyone noticed. There are no wrongs or rights, just
opinions. Now, this again is a choice but I prefer to spit out the co ee.
It seems a waste but after 12-18 co ees even a die-hard ca eine addict
like myself can start to feel a little funny from the e ects. Also, it’s hard
work on the taste buds if you’re swallowing it all, and you’re being
unfair on the later co ees.

Anyway, co ee should be drunk not slurped!

It’s always a good idea to keep notes whilst doing all this.

So what are you looking for?

The fragrance of dry grounds

Does it smell fresh? Does it smell stale? Over roasted? Under-roasted?

This is a great place to nd out.

Examples:

Sweet
Spicy
Roasty
Nutty

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Nutty
Malty
Carbony
Stale
Fresh

The fragrance of wet grounds

Aroma: what’s there? The water mixing with the co ee and oxygen will
produce a more intense smell than with the dry grounds.

Examples:

Smooth
Fresh
Lively
Creamy
Sharp

Acidity / Liveliness

Acidity in a co ee can be a welcome attribute, or it can be a most

unwelcome one. In one form it can give liveliness and freshness to the
avour. In another form, it can appear as sourness. Co ee without
acidity is lifeless. Co ee with too much or the wrong sort of acidity can
be unpleasant, even sour. If the acidity is unpleasant, pleasant, fresh,
sour, or whatever – make a note.

Examples

Nippy
Neutral
Soft
Tangy

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Tangy
Tart
Rough
Mild
Delicate
Smooth
Winey

Body

Body is a description of the fullness and richness of the feel of the

co ee in your mouth.

Examples

Full
Rich
Fat
Thin

Flavour / Depth

What’s there? This is the fun part. Is there chocolate? Fruit?

Examples

Fruity
Winey
Buttery
Caramel

Chocolate
Blackcurrant
Woody
Grassy

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Grassy
Honey
Licorice
Malty
Nutty
Spicy (and what kind of spice?)

Finish

What does the co ee leave in your mouth when you have nished?
Aftertaste is a very important part of the cup.

Examples

Sweet
Sour
Bitter
Sharp
Smooth
Full
Silky
Burnt
Dry

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Wet fragrance

Comments
How would you summarise the co ee? Is there anything you want to
say about it that you haven’t been able to express in any of the speci c
sections of the cupping form?

Conclusion
In conclusion, I hope that this guide is helpful. I am by no means an
expert on cupping but I am a great believer in its utility in the
evaluation of ne co ees.

This is just a set of guidelines and there are no hard and fast rules
Everyone from the beginner to the expert can gain a great deal from
the experience of cupping.

Resources

Co ee Cupping – A Sensory Experience

(https://ineedco ee.com/co ee-cupping-a-sensory-experience/) –
INeedCo ee article by John Carrier.

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Espresso Blending Techniques (https://ineedco ee.com/espresso-

blending-techniques/) – Use your cupping skills to develop an espresso
blend.

Cupping: The Elements of Quality Co ee

(https://ineedco ee.com/cupping-the-elements-of-quality-co ee/) –
INeedCo ee article by Christopher Schaefer.

Co ee Grind Chart (https://ineedco ee.com/co ee-grind-chart/) – A

visual chart demonstrating the di erent grind sizes for co ee.

This article originally appeared on Too Much Co ee

(http://www.toomuchco ee.com) Copyright 2004 and is reproduced
with permission. The photos are by INeedCo ee and are available for
unrestricted use with attribution under the Creative Commons license.

Author Recent Posts

Steve Leighton (Https://Ineedco ee.Com/By/Steve-

Leighton/)
Steve is one of those lucky people who manages to combine his passion
with his day job - he's the proprietor of a successful internet-based
(https://i
co ee roasting business www.hasbean.co.uk. Steve's search for quality
needco co ee takes him around the world and is a regular juror and buyer in
ee.com/b the cup of excellence program.

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leighton/
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