Cupping

Cupping is the standardized protocol used by coffee professionals to evaluate the aroma, flavor, and overall quality of a coffee sample. It is the universal language of quality assessment in the coffee industry — the method used by producers to evaluate their harvests, exporters to grade lots, importers to make purchasing decisions, and roasters to develop profiles and maintain consistency. The SCA cupping protocol defines specific parameters for every variable to ensure results are comparable across cuppers and locations.

The standard cupping procedure involves coarsely grinding a measured dose of coffee (typically 8.25 grams per 150ml of water), placing it in a wide cupping bowl, and adding near-boiling water (200°F/93°C). After steeping for four minutes, the cupper "breaks the crust" — pushing aside the floating grounds with a spoon while leaning in to evaluate the wet aroma. The surface is then cleaned and the coffee is left to cool slightly before tasting begins.

Cuppers taste by slurping loudly from a deep spoon, which aerates the coffee across the entire palate and allows volatile aromatics to reach the olfactory system through retronasal pathways. Each sample is evaluated across multiple attributes: fragrance/aroma, flavor, aftertaste, acidity, body, balance, uniformity, clean cup, sweetness, and overall impression. Scores for each attribute are marked on a cupping form, with defects noted and deducted from the total.

Cupping at home is an accessible and educational practice. All you need is freshly roasted coffee, a kitchen scale, hot water, and identical cups or bowls. Comparing two or three coffees side by side is the fastest way to develop your palate and understand how origin, processing, and roast level affect flavor. Many specialty coffee shops host public cuppings as educational events.