Coffee Cupping
Similar to wine tasting, coffee cupping is defined by its characteristics to truly evaluate coffee quality by determining the key factors that are its DNA makeover. Combining such objective standards as sweetness, acidity, bitterness, after-taste and aroma helps to illustrate the impact that any one coffee bean has as it is the most important ingredients to match the wider range of palettes in Asia and on a global scale.
1. Grind the sample into grounds
2. Sniff the dry fragrance
3. Pour hot water (93C°) onto the grounds to the rim of the cup for the grounds to steep for 4 minutes
4. Smell the wet aroma
5. Break the crust after 4 minutes
‘Breaking of the crust’: use the cupping spoon to break up the grounds floating on the surface for the
aroma at the bottom to break through, then stir the crust three times before allowing the coffee to sit still for 2 minutes. The Fragrance/Aroma score is marked on the basis of dry and wet evaluation.
6. Scooping the crust
‘Scooping the crust’: use the cupping spoon to scoop the foam floating on the surface. The spoon
should be washed after each scoop to remove any lingering flavours that affect the taste of the
coffee.
7. Use the cupping spoon to take a spoonful of coffee, and use the sucking motion to taste it. The
sucking motion sprays the coffee evenly across the mouth for more thorough tasting of the flavours.
8. Spit the coffee into the cup.
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Specialty Coffee
According to Specialty Coffee Association of America (SCAA), specialty coffee is hailed to be gourmet or premium coffee.…………………………..
Coffee Cupping
Similar to wine tasting, coffee cupping is the evaluation of coffee quality by such objective standards as sweetness, acidity, bitterness, aftertaste and aroma.