Coffee Knowledge | Why do we do coffee cupping?

Why do we cup every coffee bean?

What is cupping?

Cupping is the most direct way to judge the flavor and characteristics of coffee. Cupping is like tasting red wine, which objectively and comprehensively judges the sweetness, sourness, bitterness, aftertaste and aroma, and quality of coffee. Generally, before we put a new bean on the market, we will complete the cupping test before releasing it.

Why do we cup?

1. Determine the best roasting degree of a bean

Each bean has three curves with different roasting degrees, and the best roasting curve can be found through cupping.

2. Analysis and evaluation of samples.

In order to allow coffee merchants or other people who need to taste coffee beans to taste a large number of coffee samples continuously in a short period of time and evaluate them in various aspects.

For coffee roasters, “cup testing” is a process of constantly thinking about how to adjust the roasting data, and it is also a process of confirming the roasting settings. For baristas, “cup testing” can be used to experiment with the blending ratio of coffee samples to develop the best extraction formula.

Cupping method:

Smell dry aroma → add water, smell wet aroma → break the residue → remove the residue and taste → clean and hygienic

Cupping Procedure

1. Baking time: 8 to 12 minutes, no burnt state, based on Agtron Baking Color Chart #55 – #65

(ii) The ratio of water to coffee powder is 1:19-1:21

(III) Grinding coarseness: Sieve through No. 20 sieve or hand-beaten

(IV) Dry aroma must be measured within 15 minutes after grinding

(V) Water quality requirements: Total Dissolved Solids 125~175 ppm

(VI) Water injection temperature is 93°C

Factors to consider when cupping has problems:

The freshness of coffee beans, coffee brewing problems, and the quality of water used in coffee.

Cupping principles:

Pay attention to hygiene and put courtesy first.

Cupping etiquette:

1. Please do not wear perfume when participating in the cupping test.

2. When smelling the dry aroma, try not to pick up the cup and shake the coffee powder. This will cause the coffee flavor to be lost too quickly, thus affecting the objectivity of the cupping.

3. Do not put two cupping spoons in one cupping bowl at the same time, and do not knock the table with the spoon, so after washing the cupping spoon, just lightly dip it on a paper towel.

4. Please remain quiet during cupping and try to resist the urge to share your sensory experience so as not to influence others’ judgment.

Cupping is simply the coffee cup test. Of course, what is tested is not the material of the cup, but the quality of the coffee in the cup! Because of cupping, the cupping certification promoted by the Specialty Coffee Association of the United States SCAA was born. The "cupping master" is responsible for checking the quality of coffee beans, defining the flavor and price of coffee, and is the gatekeeper before the coffee enters the customer's mouth.

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