Coffee Cupping And
Coffee cupping and coffee tasting was developed as a means
of consistently and impartially evaluating coffee. The process
of coffee cupping includes a few distinct steps but is
relatively simple if you acquaint yourself with the vocabulary required to describe
the flavour and aromatic sensations of the coffee.
Essentials Of A Good Coffee Tasting
The unit should consist of a spacious room with
adequate artificial illumination. It is equipped with a
sample roaster, grinder and a cupping table.
The roaster is capable of roasting up to
five or six samples each of about 150 gms simultaneously
and is usually heated by gas.
Roasting requires close attention over
roasting must be avoided to give a good cup-assessment.
The roaster is preheated, after which the sample is then
introduced and inspected from time to time by inserting a
long handled spoon.
When the beans start to crackle the heat is
reduced, the coffee is finally tipped out into a cooling
tray as soon as the desired colour of roast is
Steps for coffee cupping
A fine to medium grind is preferred, the
roasted beans are passed through the grinding machine and the
ground coffee is weighed out into tasting bowls or cups 10 gms
in each 200 ml bowl.
Freshly boiled or near boiling water is poured
onto the coffee to half fill the bowl and the contents
stirred with a spoon. more water is added to fill the bowl
completely after allowing to stand for 3-5 minutes scum
and floating particles are removed with a spoon the latter
of which should be rinsed in water between each
The infused coffee is then allowed to
cool to a suitable temperature for tasting. When assessing cup
quality comparisons are made with a standard sample of the type
of coffee under examination.
Before commencing to taste it is
recommended to rinse the mouth with cold water, the taster
sucks in a mouthful of coffee from the spoon, rolls it around
the mouth a little, weighs its taste characteristics and then
ejects it before going to the next bowl. The taster
concentrates on the positive attributes namely acidity body and
This is a sharp and pleasing taste that
is neither sweet nor sour. It gives a sensation in the mouth
similar to acid substances. It should not be associated with
the sourness arising from over fermentation, it is regarded as
a desirable attribute.
This has to do with the mouth feel. It
gives a sensation of viscosity where some coffee taste heavy or
rich on the tongue.
This is the combination of aroma and
taste. this gives a high score if sweet and