Why cup?
Cupping has many professional and fun applications:
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Become confident with the methodology
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Challenge your taste buds while recognising differences between coffees
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Practice to take a coffee related exam
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Learn about new coffees or roast style
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Choose a new coffee for your menu/ price list
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Share and train others in the process
...and that's just the beginning!

Cupping Basics
The process of cupping is a standardised way of objectively tasting one or more coffees.
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The principle is simple enough, by treating each coffee as similar as possible we are able to control and minimise variables in several areas of the coffees brewing process.
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This includes removing variables such as coffee:water ratio, water quality, water temperature, grind size, brew time or technique and more.
Material List:
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A Grinder
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One cupping bowl or small glass per coffee sample
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Spoon per person
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Bowls of water for rinsing spoons
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Paper towels
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A timer
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Hot water
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Scales accurate to 0.1g.

The Process (per bowl)
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Calculate the amount of coffee needed based on the capacity of your cupping bowls or glasses - we choose a ratio of 55g per litre.
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Weigh out the coffee samples
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Grind with a medium to coarse grind
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Pour hot water - 95 ° C and wait 4 min
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Break the crust by stirring the coffee using your spoon, in a simple and replicable way (three times back and forth is the standard)
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Remove any residual coffee grounds and oils from the surface with two spoons (as pictured). Assess aroma now.
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Wait for the coffee to cool for a further 4-5 minutes before starting your tasting.