Coffee Cupping:TCS; the Coffee Bean © Cupping a Basic Introduction

Cupping is a technique or tool used by cuppers to evaluate the flavor profile of a coffee.

Copyright 2005 reproduced with permission. the Coffee Bean© MSD

Coffee Experts will have you believe that coffee cupping is an exact science a refined art requiring a lot of expertise.

This can be true, but how can someone tell you “You don’t know your own mouth or taste buds” Your palette may pick up hints of a taste that the most season cupper could not. Each person is sensitive in different ways and can find different things in a cup. Do not let the experts put off any enthusiast from enjoying learning. It can be very simple (and enjoyable) and there is no right or wrong answers.

This is just a basic introduction to cupping. There is no right or wrong ways of cupping, but this should help for the novice seeking to enjoy the delights of coffee and find their bean.

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 methodology.

What is cupping?

Cupping is a method of evaluating different characteristics of a particular coffee bean, roast, blend or crop. Cupping allows us to compare coffees in stark contrast with each other. Cupping allows us to get a better understanding of each “coffees” modality.

It is important that you do use the same method each time or results will be affected, cupping used as a comparison and evaluation tool requires consistency.

How do I begin cupping?:

There is no right or wrong way of cupping a coffee. What I will tell you here is straight from the textbooks, I suggest using any method to start, do not deviate and keep your equipment clean with your temperatures consistent. “Always use one method for the particular cupping session” Any deviations will mean you lose the real ability to compare “apples to apples”.

Preparation:

I prefer to roast all my samples to a consistent roast, remember a batch roaster on for hours is hotter than one just starting up. This allows the delicacies, hidey faults, and freshness to stand out and not get complicated by dark roast tastes. This is a personal choice not a rule; imagine others who only like mild coffee or European espressos. We cup what we are cupping!

Why cup?

We cup coffees to understand the basic taste of a crop, roast or bean as well as to achieve consistency of taste, quality or blend. Cupping allows for comparison of the same bean roasted lightly to a medium cinnamon or to a charcoal like Dark Roast. Cupping lets us understand various coffee forms sizes types and origins. You could chew beans as well to see other modalities but the assumption of a master roaster and a good bean leave the cup as the final answer.

More cupping lessons to come please have a look back soon.


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