What is cupping?

Through cupping, experts evaluate the quality of coffee before purchasing green coffee beans and after roasting. Cupping is a professional tasting process used to identify the flavor and aroma characteristics of coffee.

The goal of cupping is to reveal the flavor profile of coffee. The process involves brewing coffee in a universal way: ground coffee is placed in a cup, hot water is poured over it, and it steeps for four minutes. This method allows for the most complete revelation of taste and aroma characteristics.

Other brewing methods are not suitable because, in one case, the coffee may turn out slightly more acidic, and in another, slightly more bitter. This occurs because each method reveals the flavor profile differently. If coffee is prepared by several methods, they cannot be compared, and it's inappropriate to assign a class.

Cupping helps develop sensitivity to taste receptors. By trying different varieties, paying attention to taste and aroma, you gradually begin to perceive the subtle nuances in the aroma, distinguish flavors of nuts, flowers, berries, and fruits, and identify the country and region of origin by taste and aroma.

How Cupping is Conducted: To conduct cupping, you need:

• Whole coffee beans

• Coffee grinder

• Cupping bowls

• Cupping spoon

• Water at 95 degrees Celsius

Lightly roasted coffee is used for cupping. The grind size should be coarser than for pour-over. Use 12 grams of coffee for every 200 ml of water.