Coffee cupping flight

A coffee cupping flight presents various specialty coffees for sensory evaluation, a technique used by experts to grade beans.

About this subject

Coffee cupping is the standardized professional tasting method for coffee, similar to wine sensory analysis. The practice dates back to the 19th century but was formalized by the Specialty Coffee Association (SCA) in the 1990s. During a session, evaluators assess aroma, flavor, acidity, body, sweetness, balance, and aftertaste. A typical cupping flight includes 5 to 10 samples arranged on circular tables, with specialized spoons and identical cups to ensure impartiality.

The technique requires beans roasted 8 to 12 days prior, ground immediately before brewing, and infused with water at 93°C. After 4 minutes, the crust of grounds is broken with a spoon, releasing aromas. The taster then slurps the coffee loudly to spread it across the palate. This ritual, known as "slurping," maximizes flavor perception. The evaluation follows a scoring sheet from 0 to 100, where coffees above 80 points are considered specialty grade.

Cupping is critical to the coffee supply chain: producers use it to improve crops, exporters to classify lots, and roasters to select blends. In Brazil, the world's largest producer, the Coffee Institute promotes public tastings to highlight origins such as Minas Gerais and Espírito Santo. Notably, variations in altitude, soil, and microclimate create unique sensory profiles, a coffee from the Mantiqueira Mountains may feature caramel and red fruit notes, while one from the Cerrado Mineiro tends toward chocolate and nuts.

Frequently Asked Questions

What is a cupping flight?

A set of coffee samples served side by side for sensory comparison during a cupping session, following SCA protocols.

What is the ideal water temperature for cupping?

Water should be approximately 93°C at infusion to ensure even extraction without scorching the grounds.

Why do tasters slurp the coffee noisily?

Slurping atomizes the coffee in the mouth, spreading it across the tongue and palate to evaluate subtle flavor and texture notes.