coffee cupping

Coffee cupping or simply taste testing coffee, is something that is done every day or almost every day by the professional coffee roaster. Cupping is done for several reasons in the coffee industry, defects and quality of flavor. The coffee farmer cups the coffees they grow to verify the quality they promised the importer. The importer cups coffees to verify the promised quality from the farmer. The roaster cups the coffee to verify the quality promised from the coffee importer. [Read More]

Coffee Cupping Protocols The Statistics & Standards Committee of the SCA recommends these standards for cupping coffee. These guidelines will ensure the ability to most accurately assess the quality of the coffee. Necessary Equipment Roasting Preparation Sample roaster Agtrong or other color reading device Grinder Clean and well marked tags or containers for coffee samples Environment Well lit Clean, no interfering aromas Quiet Comfortable temperature Cupping tables Limited distractions (no phones, etc. [Read More]

Cupping Standards Coffee to Water Ratio for Cupping When cupping, the ratio of 8.25 grams (whole bean) coffee (± 0.25 grams), to 5.07 fluid ounces (150 ml) water shall be used. When adjusting due to vessel size, a ratio of 1.63 grams (whole bean) coffee per 1 fluid ounce of water (or 0.055 g coffee per 1 ml water) shall be used. Cupping Vessel Cupping vessels shall be of tempered glass or ceramic material. [Read More]