Coffee cupping is a systematic method for evaluating the aroma and taste characteristics of a sample of coffee beans. Coffee cupping is generally done on the front end of buying decisions for importers/roasters. The main goal is to taste for defects and build a taste description for the coffee. At this point the coffee is left at a much lighter roast to achieve that objective.  Below are instructions for cupping.  Look for Cupping 101 events at Coffee Emporium soon!

1.) Pour 150 milliliters of water that contains 100-200ppm dissolved minerals (195-205 degrees) into 7.25 grams of coffee.

2.) Do not used distilled water.

3.) Steep for three to five minutes

4.) Break cap and gently stir liquid.

5.) Skim any remaining coffee particles off of the top

6.) Sniff, slurp and swallow or spit the coffee and record the following six steps:

7.) Evaluate the fragrance of the coffee beans

8.) Examine the aroma of the coffee beans

9.) Scrutinize the taste of the coffee using a special cupping spoon

10.) Analyze the coffee brew's nose

11.) Determine the aftertaste of the coffee

12.) Determine the mouthfeel of the coffee