What is Cupping? Unlocking the Secrets Behind Specialty Coffee’s Quality

A Beginner’s Guide to Tasting Coffee Like a Pro

If you’ve ever wondered how a barista or coffee farmer determines whether a bean deserves the “specialty” label, the answer lies in cupping . This standardized tasting method is the gold standard for evaluating coffee’s flavor, aroma, and quality. Whether you’re a curious home brewer or a seasoned coffee enthusiast, understanding cupping can deepen your appreciation for the beans in your cup—and help you choose the best ones for your palate.

What Is Cupping? A Sensory Experience

Cupping is a systematic process of brewing and tasting coffee to assess its sensory qualities. Developed by the Specialty Coffee Association (SCA) , it’s used by roasters, buyers, and farmers to:

• Grade beans for specialty status (scoring 80+ out of 100).

• Identify flavoir profiles for marketing or roasting adjustments.

• Compare beans from different farms, regions, or processing methods.

Think of it as the coffee equivalent of wine tasting: a ritual where experts analyse aroma, acidity, body, sweetness, and aftertaste to unlock a bean’s story.

The Cupping Process: Step-by-Step

Here’s how professionals (and passionate amateurs) do it:

1. Grind the Beans

• Coarseness: Coffee is ground to a consistency similar to sea salt (coarser than pour-over grind).

• Freshness: Only use beans roasted within the last 7–21 days, as CO₂ release affects extraction.

2. Smell the Dry Fragrance

Before adding water, cuppers inhale the dry aroma to detect initial notes like floral, fruity, or nutty scents. This step sets the stage for what’s to come.

3. Brew the Coffee

• Water: Use 92–96°C filtered water.

• Ratio: 8.25g of coffee per 150ml of water (SCA standard).

• Steeping: Let the grounds steep for 4 minutes without stirring.

4. Break the Crust

After 4 minutes, use a spoon to gently break the crust of floating grounds. This releases a burst of aroma—cuppers lean in and note secondary scents like chocolate, spice, or citrus.

5. Taste and Evaluate

Once the coffee cools to ~60°C, slurp spoonfuls with vigor to spread the liquid across your palate. Pay attention to:

• Acidity: Brightness or liveliness (e.g., lemon zest, apple).

• Sweetness: Natural sugars (honey, caramel).

• Body: Mouthfeel (light, creamy, or syrupy).

• Flavor: Primary taste notes (berry, cocoa, herbs).

• Aftertaste: Lingering finish (clean, floral, or bitter).

Why Cupping Matters for Specialty Coffee

Cupping isn’t just for competitions—it’s a cornerstone of the specialty coffee industry. Here’s why:

1. Quality Control

Cupping ensures only the best beans earn the specialty label. Scores below 80 are deemed commercial-grade, while 80+ unlocks premium prices for farmers.

2. Traceability

Farmers use cupping to identify how variables like altitude, soil, or fermentation impact flavour. This data helps them refine practices for future harvests.

3. Transparency

When you buy a bag labeled with tasting notes like “jasmine tea” or “dark chocolate,” those descriptors likely came from cupping sessions. It’s how roasters communicate a bean’s unique character.

4. Ethical Sourcing

Cupping drives demand for high-quality beans, incentivizing sustainable farming and fair wages. Farmers growing award-winning lots often reinvest profits into their communities.

A good coffee can always be traced back to the farm

Cupping vs. Regular Coffee Drinking: What’s the Difference?

Cupping strips away variables like roast level or brewing technique to isolate the bean’s intrinsic qualities.

Try Cupping at Home: A Fun Experiment

You don’t need a lab coat to enjoy cupping! Follow these steps to host your own tasting:

What You’ll Need

• 3–4 different specialty coffee beans (e.g., Ethiopian, Guatemala, Geisha Inca).

• Grinder (manual or electric).

• Scales, kettle, and spoons .

• Cupping forms (download free templates from the SCA).

Steps for Success

1. Label Your Cups : Assign numbers to avoid bias.

2. Grind and Smell : Note dry aromas.

3. Pour Water, Wait 4 Minutes : Let the magic begin.

4. Break the Crust : Inhale deeply.

5. Taste and Compare : Slurp loudly to aerate the coffee.

Pro tip: Serve plain crackers or water to cleanse your palate between sips.

Different kinds of specialty coffee

How Cupping Enhances Your Coffee Experience

By understanding cupping, you’ll:

• Choose beans that match your flavour preferences (fruity vs. nutty, light vs. bold).

• Appreciate craftsmanship behind every sip—from farm to cup.

• Spotlight ethical producers who prioritise quality over quantity.

At our company, every batch of Geisha Inca and other specialty beans undergoes rigorous cupping to ensure it meets our standards. When you buy from us, you’re not just buying coffee—you’re investing in a product that’s been celebrated for its complexity and care.

Shop Specialty Beans Tested by Cupping

Ready to taste the difference? Explore our curated collection of cupping-rated coffees, including rare microlots and award-winning varieties. Each bag includes tasting notes derived from professional cupping sessions, so you know exactly what to expect.