Why cup?

Cupping has many professional and fun applications: 

  1. Become confident with the methodology

  2. Challenge your taste buds while recognising differences between coffees

  3. Practice to take a coffee related exam 

  4. Learn about new coffees or roast style 

  5. Choose a new coffee for your menu/ price list  

  6. 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.

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.

This includes removing variables such as coffee:water ratio, water quality, water temperature, grind size, brew time or technique and more. 

Material List: 

  1. A Grinder 

  2. One cupping bowl or small glass per coffee sample

  3. Spoon per person

  4. Bowls of water for rinsing spoons

  5. Paper towels

  6. A timer

  7. Hot water

  8. Scales accurate to 0.1g.

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The Process (per bowl)

  1. Calculate the amount of coffee needed based on the capacity of your cupping bowls or glasses - we choose a ratio of 55g per litre.

  2. Weigh out the coffee samples

  3. Grind with a medium to coarse grind

  4. Pour hot water - 95 ° C and wait 4 min

  5. Break the crust by stirring the coffee using your spoon, in a simple and replicable way (three times back and forth is the standard)

  6. Remove any residual coffee grounds and oils from the surface with two spoons (as pictured). Assess aroma now. 

  7. Wait for the coffee to cool for a further 4-5 minutes before starting your tasting. 

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