Coffee cupping flight

A selection of coffee samples arranged for cupping, a professional sensory analysis method that defines the quality and flavor profile of the beans.

About this subject

Coffee cupping is a standardized practice in the coffee industry, used by producers, roasters, and baristas to evaluate the organoleptic characteristics of the beans. During a session, samples from different origins or lots are ground to the same fineness and infused with hot water for a controlled time, usually four minutes. After infusion, a crust forms and is broken with a spoon, releasing aromas that are quickly inhaled by the taster. Then, the coffee is slurped in small sips, spreading it across the palate to identify flavor notes, acidity, body, sweetness, and finish.

The method was developed by the Specialty Coffee Association (SCA) to ensure consistency and objectivity in evaluations. Each attribute is scored from 0 to 10, with coffees above 80 points classified as specialty. Cupping is essential in competitions like the Copa América de Café or Cup of Excellence, which award exceptional lots and add value in the international market. It also serves as a quality control tool for roasters seeking batch-to-batch consistency.

A typical coffee cupping flight includes five to ten samples, arranged in identical cups, often on a table with neutral lighting. Tasters use special cupping spoons and record their impressions on standardized forms. The sensory experience is influenced by altitude, plant variety, post-harvest processing, and roast level, making each flight a unique journey through origins like Brazil, Colombia, Ethiopia, or Yemen.

Frequently Asked Questions

What is coffee cupping?

Coffee cupping is a professional sensory analysis method for coffee, where samples are prepared in a standardized way to evaluate aroma, flavor, acidity, body, and other attributes.

How is a cupping session performed?

Samples are ground to the same fineness, infused with hot water for 4 minutes, the crust is broken to release aromas, and the coffee is slurped with a spoon while recording sensory impressions.

Why is cupping important for specialty coffee?

It allows objective quality assessment, defect identification, selection of the best lots, and scoring that determines the value and classification of beans in the market.