Step by Step Instructions 1.!

easure the whole bean coffee into their cups or glasses, keeping track of M which is which. Some cuppers like to use a post-it note or sticky tape on the bottom of each cup to identify what each coffee is. This way, itʼs out of sight, out of mind until youʼre ready to see which coffee is which (usually once the cupping is over). As outlined above, use two glasses per coffee being evaluated, and choose a ratio of water to coffee that you find enjoyable. Experiment! But if you need a starting point, at Intelligentsia, we use 12 grams of coffee for 6.5oz of boiled water. ! 2.! Start your water kettle at this point so that your boil times close to when your cupping table is set up and ready to go (ie, after steps 3 and 4 are complete). If possible, use fresh, filtered water. ! 3.! Grind each cup individually, making sure to brush out the grinding chamber and completely empty the grinder between each sample. Simply dump the coffee from your tasting cup into the grinder, grind all of the coffee, then pour the grinds back into the tasting cup. ! 4.! Reset your table as you grind (try to grind as quickly as possible so your coffees donʼt stale). You may choose to cup blind (an industry term meaning the cupper does not know what coffee he or she is evaluating). This is where the labels on the bottom of the cup make sense. Or you could cup knowing what each coffee is (keep the bag behind each cupping setup). Most cuppers prefer to cup blind because it protects your subconscious from influences and biases… “hrmm, this is Jamaican Blue Mountain, so it must be good!!!” :) !

mark the time. The most common action while doing this is to place your spoon horizontally to your face. Also pour in the order you ground your coffees .! Repeat this for each sample. Note the level. this is an optional step. and pour it into one of your cupping glasses that contain the 12 grams of coffee. Remember to use your desired amount. take your cupping spoon and puncture the ground crust while inhaling the aromatics that will waft up. and drag it to the back portion of the cup. In the pro world. because youʼre about to do something called “breaking the crust”. making sure all the coffee grounds are saturated . and wait 25 seconds before pouring.! When the water is done boiling. For beginners. The others can still go to each cup and further “break the crust” and evaluate the aromas.! When you start the pouring. You can know this by first doing a dry run: measure out 6. just pour to the same level. either by looking at the clock or by starting a timer. ! 8. If others are involved. If you are cupping alone. near the forward “lip of the cup”. let everyone get the chance to “break the crust” on at least one cup. Pour slowly and methodically. Soak up those aromas! ! 9. the ideal pouring temperature is 202F. do both cups for each sample.5 oz of water. Wait 3 to 4 minutes (most pro cuppers give 4 minutes) as the coffee grounds start to settle.try to avoid any dry clumps on the top of the coffee. ! 6. When youʼre doing the real pouring for the real cupping. dip it into the crust. you just have to be close.5.! Get your face close to the cup.the oldest grind gets water first. Get your face close to the cup.! any cuppers use this time before the kettle is boiled to sniff and evaluate the M ground coffee from each sample. but you can certainly do it (and make mental notes about the smell of each sample) prior to pouring the boiled water. then itʼs time to start evaluating the coffee. ! 7. a thick “crust” of grounds will be sitting on the top of the sample cup. In the four minutes the coffee and water have interacted. remove it from heat (or after it shuts off). Keep things moving fast .

sampling every cup. but make sure you sample every cup. then scoop up just taking out grounds. the goal is to “spray” the coffee across your palate while getting some aroma retro-nasally. leaving as much liquid behind as possible.! Always rinse your spoon in the water-filled pint glasses between each cup. The goal here is to have each liquid sample coat your entire tongue.! Once the breaking of the crust ritual is done. You want to see how the coffees fare at different stages in their cooling down. Then go back and forth to each coffee several times as the coffees cool down to room temperature.! Begin tasting the coffees. but also the inhaling allows aromatic elements to exert their full effect. taking a spoonful at a time and “slurping” it into your mouth while inhaling gently. relaxed motion. and get ready to taste. Pro cuppers traditionally do this by taking two cupping spoons. Be sure to evaluate each coffee with a fresh perspective each time you sample it. The goal is to avoid cross-contamination of the samples. Put another placing them into the cup near the back of the cup. drag them forward around the edges to meet again at the front of the cup. If youʼve ever seen experienced wine tasters do their thing (or youʼve done it yourself). itʼs time to skim off the remaining top grounds. ! 14.! Move around the table. then in a fluid.! Clear your head! Seriously! Temporarily forget the aromas and such. ! . another temperature (this will come later). ! 11. ! 10. but donʼt be overly influenced at this point how a specific coffee may taste at one temperature vs. ! 13. this method of drinking will be familiar. ! 12.

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