Coffee cupping: the importance of regularly tasting coffee in its purest form

Black coffee is not the purest form of coffee. Due to the lack of milk and sugar, many think that black coffee is the best way to drink coffee. Another myth is that pour-overs and manually brewed coffee the purest form of coffee is. This is also not true.

The purest form of drinking coffee is called a cupping. The process is quick and easy, yet only a few coffee lovers know this coffee-tasting method. Coffee cupping is very popular at roasteries, coffee shops and on many coffee farms. 

A quick guide to cupping protocol 

Coffee cupping is the process of tasting coffee in its purest form. This process aims to remove any human error or contact from the process. This allows professionals to evaluate and score coffee for what it is: coffee. 

First, coffee professionals will grind coffee on a medium-to-course grind setting. After the grind, they will smell the dry coffee to identify essential flavours and smells that might be present. 

Hot water (92 degrees Celsius) is poured over grounded coffee, starting the extraction period. After four minutes of brewing, a coffee professional will break the crust while smelling the coffee.

Breaking the crust after 4 minutes will release aromas present in the coffee and are at their highest just as one breaks the crust.  Wet ground particles are bitter and can impact the rest of the cup if consumed. 

The coffee professionals must wait until the coffee cools to 60 degrees Celsius. This will enable them to taste the coffee without burning their pallet. The coffee professionals will aim to taste various flavours and aspects that the coffee presents. 

Three reasons why cupping processes are in use

There are only a few reasons why coffee professionals would cup coffee. This is not solely for fun and includes various reasons. The three main reasons exclude barista training or coffee tastings. This is purely for coffee professionals. 

Tasting for defects 

Coffee professionals will taste coffee daily. The key is to identify the main objective of the cupping. In this case, the aim is to identify the problems the coffee presents. This can include flavours that are not wanted, the smell of odours or a lack of specific flavours. 

Roasters or Q graders taste the coffee to analyse it. They will identify all the defects and problems of the coffee, enabling them to improve any future roast or crop of the specific coffee. 

Tasting for flavour

Tasting for flavour is the primary reason for a cupping. Coffee professionals will taste coffee to discover and identify specific flavours that the coffee presents. Whenever you see flavours on a coffee packet, a team of coffee professionals tastes the coffee, working out flavours to enhance the coffee lovers' experience. 

Tasting for flavour can be a difficult task. Thus, having a team at hand that can taste together is vital. The team can bounce flavours off each other, honing in on the flavours consumers see on packaging daily. Cupping coffees are scored for cleanness, sweetness, acidity, mouthfeel and aftertaste.

Comparison and triangulation

The last and one of the least exercised forms of cupping is triangulation. This method aims to ensure that the coffee tastes the same. The format is three cups next to each other, with the same coffee. 

Coffee professionals will taste all three cups next to each other, identifying any differences or variances that might occur. Many might think that the same coffee will taste the same. There can, however, be some differences in the three cups. 

Other use for this process

There are multiple other reasons for a coffee cupping. These other reasons for cupping aim to draw coffee lovers, enthusiasts, and individuals curious about coffee's intricacies. 

Coffee cuppings 

Coffee professionals will use coffee cuppings instead of filter or French Press coffee to educate and showcase various coffees. A public cupping or a coffee tasting will allow coffee lovers to taste multiple new or highly scored coffees simultaneously. 

The process only requires a small portion of coffee, and the entire protocol will allow the attendees to experience coffees they might never otherwise taste. 

Barista training 

Barista trainers will use cuppings in their barista training courses. The aim would be to assist the students with identifying flavours and developing their palates. The cupping process will provide the barista trainer a platform to educate and help their students. They will be able to identify the problems or lack of trained palate. 

Tips for a cupping 

Smell your coffee! 80% of your taste is produced through your nose. Use it to smell the dry and wet coffee. And between coffee, smell the outside of your hand. This will neutralise your smell receptors. 

Slurp. This will ensure that the coffee rolls over the tongue and touches all the receptors on your tongue. 

Start with identifying the severity of the three basic flavours. The coffee will have acid, sweetness, and bitterness, but focus on the presence and intensity. 

After that, take a second slurp of all the coffee and focus on the mouth feel. How does the coffee feel on your tongue? Judge the mouthfeel between heavy, light, buttery or silky. 

Slurp again and focus solely on references. Does the coffee remind you of a specific flavour you've tasted, or is it something unknown? Focus and cut out the noise. Closing your eyes might help with this process. 

Lastly, take a look at the flavour notes on the packet. Slurp and aim to taste the specific flavour that the roasters provide. 

The Wrap-up

Coffee cupping plays a critical role in the coffee industry. Quality control, palate development and flavour descriptions are some areas where a coffee cupping can assist. Home brewers can join cupping sessions to learn, develop and grow their knowledge. They can prepare a cupping session at home to ensure their coffee is consistent and build their understanding of what they enjoy.