Coffee cupping flight

Sensory evaluation of specialty coffee: cupping reveals subtle flavor and aroma notes.

About this subject

Cupping is the standardized method used by coffee professionals to evaluate the sensory quality of coffee. Developed by the Specialty Coffee Association (SCA), the technique involves tasting samples prepared under controlled conditions, allowing for comparison of lots, origins, or processing methods. During a session, cuppers assess dry and wet aroma, flavor, acidity, body, aftertaste, and overall balance.

Each cup receives a score from 0 to 100, with coffees above 80 points considered specialty. This grading system has boosted the global market for high-quality coffee, rewarding producers who invest in good agricultural and post-harvest practices. In Brazil, the world's largest producer and exporter, cupping is essential for certification of gourmet beans and for competitions like the Cup of Excellence.

The practice blends technical and cultural elements. Special spoons, rotating tables, and scoring sheets are common in quality labs. Moreover, cupping is an educational experience for consumers: many coffee shops offer public sessions to showcase coffee complexity. A macro close-up of a cupping flight, with rows of cups and spoons, captures the precision and ritual of this age-old process that has gained scientific status in the 21st century.

Frequently Asked Questions

What is coffee cupping?

It is a standardized sensory evaluation method used by professionals to assess aroma, flavor, acidity, body, and other attributes, following SCA protocols.

What scoring system is used in cupping?

Scores range from 0 to 100. Coffees above 80 are considered specialty. Scores between 90 and 100 indicate exceptional coffees.

Why is cupping important for the specialty coffee market?

It enables objective grading and pricing of lots, rewards quality producers, and educates consumers about the diversity of flavor profiles.