Coffee cupping flight

Professional coffee tasting: the cupping flight is an essential practice for evaluating aroma, flavor, and body of beans, used by experts worldwide.

About this subject

The cupping flight is the primary sensory evaluation method for coffee, standardized by the Specialty Coffee Association (SCA). During a session, samples from different batches are roasted, ground, and placed in identical cups. The process follows strict steps: first, the dry aroma of the grounds is assessed; then, hot water is added, and after a few minutes, the crust formed by the grounds is broken, releasing fragrances. The taster uses a special spoon, typically with a wide bowl and long handle, to slurp the liquid forcefully, spreading it across the palate. This method helps identify fruity, floral, chocolatey notes or defects like over-fermentation. Scores range from 0 to 100, with coffees above 80 considered specialty grade.

This practice originated in the 1950s in the United States as a way to ensure quality in commercial lots. Today, it is widespread in producing countries like Brazil, Colombia, and Ethiopia, as well as consuming nations like Japan and Germany. Each cupping session may include up to seven cups per sample to eliminate preparation variations. Besides evaluating brewed coffee, cupping is used to classify beans for competitions such as the Copa América of Specialty Coffees or the SCA global series. The SCA's Flavor Wheel is a complementary tool that helps tasters name sensations accurately.

Interestingly, cupping also serves as palate training: professionals practice daily to recognize subtle nuances. Single-origin coffees, like those from Serra da Mantiqueira or Cerrado Mineiro, are frequently cupped to highlight regional characteristics. The ideal water temperature for the process is 93°C to 96°C, and the steep time is exactly 4 minutes before breaking the crust. Such rigor makes cupping flight a blend of science and art, essential for transparency and traceability in the coffee supply chain.

Frequently Asked Questions

What is a coffee cupping flight?

It is a standardized professional tasting method where multiple coffee samples are evaluated simultaneously to compare aroma, flavor, acidity, body and aftertaste, following the Specialty Coffee Association protocol.

Why is cupping important for the coffee industry?

It ensures quality control, helps classify specialty beans, trains tasters' palates, and allows producers and buyers to negotiate based on precise sensory profiles.

How is a cupping flight prepared?

Samples are roasted to a medium degree, ground and placed in standardized cups. Water at 93-96°C is added, wait 4 minutes, break the crust, and after 8-10 minutes, taste using a cupping spoon.