Cupping – The Science and Art of Coffee Evaluation

What is Cupping and Why It Matters

Cupping is the most widely accepted and globally recognized method for evaluating the quality of coffee. It is the “laboratory” of the coffee world, a scientific and repeatable way to taste, compare, and understand coffees under neutral, standardized conditions.

Unlike espresso or filter brewing, where extraction variables can significantly affect the result, cupping provides:

• A stable brew ratio
• No mechanical interference
• A simple, reproducible format for side-by-side comparison

For producers, roasters, buyers, and even passionate home brewers, cupping is the foundation of quality assessment.

How to Cup Coffee

The protocol recommended by the Specialty Coffee Association (SCA) is the industry gold standard. Here’s how it’s done:

Step 1 – Grind & Ratio

• Coffee: 8.25 g per 150 ml of water
• Grind size: Medium-coarse (like coarse sand)
• Grind uniformity: Keep burrs cool (beans < 40°C) to avoid pre-degassing

Step 2 – Dry Aroma

Smell the ground coffee before water contact. Note first impressions: floral, nutty, fruity, chocolaty, spicy?

Step 3 – Pour Water (93°C)

• Use water with TDS between 75–120 ppm
• Pour to fully saturate grounds without stirring
• Wait 4 minutes to let the crust form

Step 4 – Break the Crust

Use a spoon to push the crust back. This is when aroma peaks. Take note.

Step 5 – Clean Surface

Remove floating particles to clear the brew surface for slurping.

Step 6 – Slurp and Taste

Start cupping around 8–10 minutes (temperature 65–70°C). Slurp vigorously to spray coffee across your tongue. Evaluate:

• Acidity
• Body
• Sweetness
• Cleanliness
• Aftertaste
• Balance

Taste again at 40°C and 25°C. Flavor clarity and defects become more visible as coffee cools.

3. Scoring Coffee (0–100 Scale)

Cupping uses a 100-point scale, typically split across 10 categories:

1. Fragrance / Aroma
2. Flavor
3. Aftertaste
4. Acidity
5. Body
6. Sweetness
7. Uniformity
8. Balance
9. Clean Cup
10. Overall

Each category scores between 6 and 10 points. The total determines the coffee’s classification:

Specialty status starts at 80 points, as per SCA protocols.

How Scores Relate to the Coffee Market (C-Market)

The C-Market is the commodity trading price for standard Arabica. Specialty coffee is not priced through the C-market. It is valued based on score, quality, and traceability.

Real-World Examples:

• 82 pts: 3–7x C-market price
• 87 pts: 8–10x
• 90+ pts: can exceed €100–€300/kg green

A higher score often translates into a better price for producers, better coffee for roasters, and better traceability for consumers.

How to Start Cupping at Home or in Your Roastery

Equipment Needed:

• Cupping bowls or small identical cups
• Cupping spoons
• Scale (0.1g accuracy)
• Timer
• Water kettle (with temperature control)
• Grinder (consistent, burr-style)
• Notebook or scoring sheets

Tips:

• Keep brew ratio consistent (8.25g : 150ml)
• Taste multiple coffees side-by-side
• Cup at least twice per roast profile
• Use triangulation: two identical, one different sample
• Try blind cuppings to reduce bias
• Take notes at different temps (70°C, 60°C, 40°C, 25°C)

6. Πώς να γίνεις καλύτερος γευσιγνώστης (η γεύση ΔΕΝ είναι αντικειμενική — αλλά μπορεί να εκπαιδευτεί)

Η γεύση είναι βιολογικά υποκειμενική, αλλά η εκπαίδευση μπορεί να την κάνει πιο ακριβή, πιο σταθερή, και πιο επαγγελματική.

✅ 1. Εκπαίδευσε το λεξιλόγιό σου

Το SCA flavor wheel είναι θεμέλιο.
Μάθε να αναγνωρίζεις:

• οξύτητα: κιτρική, μηλική, γαλακτική

• γλυκύτητα: μελι, καραμέλα, φρούτα

• bitter: κακάο, ξηροί καρποί

• floral compounds: jasmine, bergamot, rose

✅ 2. Χρησιμοποίησε aroma kits

Le Nez du Café, SCA kits, ή ακόμα και δικά σου από την κουζίνα:
κάρδαμο, κανέλα, μοσχοκάρυδο, μήλα, lime, berries.

✅ 3. Δούλεψε με consistency

Ο καλύτερος γευσιγνώστης δεν είναι αυτός που περιγράφει τα πιο πολλά.
Είναι αυτός που περιγράφει τα ίδια κάθε φορά.

Κάνε:

• 3 cuppings / εβδομάδα

• σημείωση με αριθμούς

• σταθερή διαδικασία

✅ 4. Δούλεψε τη μνήμη σου (taste memory)

Πιες καφέδες με γνωστά προφίλ:
Κολομβία — κόκκινα φρούτα
Αιθιοπία — εσπεριδοειδή / λουλούδια
Βραζιλία — σοκολάτα / ξηροί καρποί
Κένυα — μαύρα φρούτα / υψηλή οξύτητα

Όσο περισσότερο γεύεσαι, τόσο πιο “αντικειμενική” γίνεται η κρίση σου.

How to Train Your Palate

While taste is personal, sensory accuracy can be trained. Good cuppers aren’t born with a better palate; they build one over time.

1. Build a Flavor Vocabulary

Use the SCA Flavor Wheel. Learn the difference between:

• Citric vs. malic vs. lactic acidity
• Chocolate vs. nutty vs. caramel sweetness
• Jasmine vs. bergamot vs. rose florals

2. Use Aroma Kits or DIY Tools

Smell and taste spices, fruits, herbs daily. Build memory links.

3. Cup Often and With Others

3 cuppings/week builds your taste memory and confidence.

4. Focus on Consistency

Great tasters are those who are repeatable, not flashy.

5. Taste at Temperature Stages

Each stage (hot, warm, cool, cold) tells a different part of the story.

Final Thoughts

Cupping is the universal language of coffee quality. It is how roasters, buyers, baristas, and even home brewers make sense of a complex, global product.

It is not about being a “super taster.” It is about being observant, consistent, and intentional.

And anyone can learn it.

Ready to start?