Coffee cupping flight

Coffee cupping is a professional sensory evaluation technique used to identify aroma, flavor, and body characteristics of coffee.

About this subject

Coffee cupping, also known as coffee tasting or coffee cupping, is a standardized sensory analysis methodology widely used by producers, roasters, baristas, and specialized buyers. During a session, participants evaluate different coffee samples in sequential steps: first the fragrance of ground beans, then the aroma of the infusion, and finally the flavor and texture of the beverage. This process requires evaluators to slurp the coffee forcefully to atomize the liquid and spread it throughout the mouth, maximizing flavor perception.

The practice was formalized by the Specialty Coffee Association (SCA), which defines a scoring sheet from 0 to 100 for attributes such as sweetness, acidity, body, balance, and finish. Cupping helps identify defects such as fermented or earthy flavors and highlight unique qualities from each origin. It is an essential tool for traceability and continuous improvement of specialty coffee quality.

Interestingly, the cupping ritual dates back to the origins of the coffee trade in Yemen and Ethiopia, where merchants tasted roasted beans to determine their value. Today, the method has evolved into a scientific protocol, with samples prepared in identical cups, always with the same grind size, temperature, and water ratio. These standardizations ensure that perceived differences are solely from the coffee itself, not from the preparation.

Frequently Asked Questions

What is the main purpose of coffee cupping?

The main purpose is to evaluate the sensory quality of coffee, identifying attributes such as aroma, flavor, acidity, body, and sweetness, while also detecting any defects.

Who uses coffee cupping professionally?

Producers, roasters, green coffee buyers, baristas, and quality control specialists use cupping to grade coffee lots and select the best beans.

How are samples prepared in a cupping session?

Each sample is ground to the same particle size, placed in standardized cups with hot water at a controlled temperature, and allowed to steep for a defined time before evaluation.