A coffee cupping is a globally standardized method for the sensory analysis and objective evaluation of coffee quality. It allows professionals, such as buyers, roasters, and Q Graders, to precisely define a coffee’s flavor profile, identify defects, and assess quality, often for pricing decisions or quality control. For coffee professionals, cupping serves as a shared, technical language for discussing coffee quality.
In many producing countries, the person responsible for tasting coffee is known as a coffee cupper. A professional Q Grader (Quality Grader) is a certified specialist whose work focuses entirely on tasting and evaluating different coffee lots throughout the day.
How does a coffee cupping work?
A coffee cupping begins with preparation. The coffee is ground (medium-fine to coarse) and carefully dosed into identical cupping bowls. Before adding water, the dry coffee grounds are smelled to capture the first aromatic impressions.
Next, hot water (approximately 93–96°C / 199–205°F) is poured over the coffee, and the timer is started. While the coffee steeps (around 4 minutes), the so-called wet aroma is evaluated. After this waiting time comes the most important step: breaking the crust. Using a spoon, the crust of floating coffee grounds on the surface is gently broken three times, releasing an intense wave of volatile aromas—an essential moment for assessing the fragrance profile.
Before the actual tasting begins, the remaining crust and foam are carefully skimmed off with two spoons, allowing the coffee to clarify. The coffee is then left to cool to a pleasant tasting temperature (around 60–70°C / 140–158°F).
The tasting itself is done by loudly slurping the coffee from a special cupping spoon. Slurping is essential, as it atomizes the coffee, spreads it evenly across the palate, and ensures that all taste receptors perceive the aromas. Tasters systematically evaluate criteria such as acidity, sweetness, body (mouthfeel), flavor, and balance. As the coffee continues to cool, it is tasted repeatedly, since flavor nuances evolve with decreasing temperature. Finally, all impressions are recorded on a cupping form to objectively document the coffee’s quality.
What else do you need for a coffee cupping besides the coffee?
- Grinder: A coffee grinder capable of producing a consistent, medium-fine grind.
- Cupping Bowls: Identical bowls or glasses with a capacity of approximately 150–200 ml, with multiple cups per coffee.
- Precision Scale: For accurately weighing coffee and water.
- Kettle: Equipped with temperature control, ideally set between 93–96°C.
- Timer / Stopwatch: For monitoring the steeping time.
- Cupping Spoons: Special deep spoons designed for slurping.
- Rinse Glasses: Filled with fresh water for cleaning the spoons.
- Note-taking Materials: Cupping forms or a notebook and pen for evaluation.