People in the business will have you think that coffee cupping is a science, an exact art requiring a lot of knowledge. To some degree this can be true, but this should not put off the fanatic from enjoying it too. It can be very effortless (and pleasant) and there is no right or wrong answer. Your palate may pick up hints of a flavor that the most season cupper would not, as each person can find different things in the cup.
What is Cupping?
Cupping is a method of evaluating diverse characteristics of a particular coffee bean. Cupping allows us to evaluate and compare coffees against each other, and allows us to get a better understanding of each coffee.
It is important that you use the same method each time as this can have an effect on the results, so if cupping is being used as a comparison / evaluation tool then homogeny is key.
Why Cup?
We cup coffees to comprehend their essential tastes. This can help us understand where different coffees could be slotted into blends not only for this brewing method but all other methods too. It also makes us look at coffee in its basic form and appreciate some of its finer points.
Cupping Technique
There are three steps involved in the cupping process:
Table Preparation, where the table is set up with 6 to 10 cups per coffee. These are fashioned in a triangular manner. At the top of this triangle a sample of roasted coffee and green coffee is placed.
Sample Preparation in which the roast should be similar for all of the coffees evaluated. During an important cupping session the roast similarity can be verified visually by grinding a portion of each sample and lining the samples up next to each other on a black sheet of paper.
Analysis of the fragrance/aroma and the flavor.
What are you looking for in your coffee cup?
Fragrance/Aroma of dry grounds
Aroma comes from the perception of the gases released during the brewing cycle. Does the coffee smell fresh or stale? Over roasted or under roasted?
Examples are:
Sweet,
Spicy,
Roasty,
Nutty,
Malty,
Carbony,
Stale,
Fresh
Fragrance/Aroma of wet grounds
What's there? The water mixing with the coffee and oxygen will produce a more intense aroma than with the dry grounds.
Examples are:
Smooth,
Fresh,
Lively,
Creamy,
Sharp.
Acidity / Liveliness
Acidity in coffee can be a welcome or an unwelcome attribute. In one form it can give liveliness and freshness to the flavor. In another form it can appear as sourness. Coffee without acidity is lifeless. Coffee with too much or the wrong sort of acidity can be unpleasant.
Examples are:
Nippy,
Neutral,
Soft,
Tangy,
Tart,
Rough,
Mild,
Delicate,
Smooth,
Winey.
Body
No coffee is 'heavier' than another, but many somehow feel heavier in the mouth. This is body. It is the heaviness, thickness and richness of the feel of the coffee in your mouth.
Examples are:
Fat,
Full,
Rich,Thin.
Flavor / Depth
Flavor can be described endlessly. It is the overall perception in the mouth. Flavor, above all else, is what coffee is all about. What's there in your coffee? This is the fun part. Is there chocolate? Fruit?
Examples are:
Buttery,
Fruity,
Winey,
Caramel,
Liquorice,
Blackcurrant,
Chocolate
Woody,
Grassy,
Honey,
Malty,
Nutty,
Spicy (and what kind of spice?)
Finish
What does the coffee leave in your mouth after you have finished? Aftertaste is a very important part of the cup.
Examples are:
Sweet,
Sour,
Bitter,
Sharp,
Smooth,
Full,
Silky,
Burnt,
Dry.
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.
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