Pull & Pour's introductory cupping method uses ten grams of coffee and one hundred and seventy grams of water per cup, a one-to-seventeen ratio. Prepare matching heatproof cups, a gram scale, a grinder, a kettle and clean spoons before starting. The source suggests two cups per coffee so that a surprising result can be compared within the same session, rather than attributed immediately to the beans.
Grind the coffees consistently and note their dry fragrance. Add water at approximately ninety-seven to ninety-nine degrees Celsius, wetting all the grounds, then leave them undisturbed for three to four minutes. Observe the wet aroma before gently breaking the surface crust with a spoon. Remove remaining floating grounds and allow the samples to cool sufficiently for comfortable tasting.
Compare the cups repeatedly as they cool, writing observations promptly. Begin with broad impressions such as citrus, nuts, sweetness, lightness or creaminess before chasing a precise flavor word. This is the source's approachable home routine, not a claim that an informal session is a professional grading certification. Clean utensils between samples and keep the preparation consistent so that differences in method do not obscure differences between coffees.
The conversation
A good question can make a better brew.