How to make a coffee cupping session?

Gepubliceerd op 27 maart 2024 om 16:51

Coffee cupping, also known as coffee tasting, is a sensory evaluation process used by coffee professionals and enthusiasts to assess the aroma, flavor, acidity, body, and overall quality of coffee beans. Here are the six essential steps to conduct a coffee cupping session:

  1. Selecting Coffee Beans: Start by selecting a variety of high-quality coffee beans from different regions or roasters. Ensure that the beans are freshly roasted and properly stored to preserve their flavor and aroma.

  2. Grinding Coffee: Grind the coffee beans to a coarse consistency, similar to that used for French press coffee. It's essential to use the same grind size for all samples to maintain consistency during the cupping process.

  3. Preparing Water: Heat fresh, clean water to just below boiling point (approximately 200°F or 93°C). Consistent water temperature is crucial for extracting the optimal flavors from the coffee grounds.

  4. Coffee Cupping Setup: Arrange the coffee cups in a line or grid, placing a measured amount of ground coffee (usually around 8-10 grams) into each cup. Ensure that each cup is labeled with the coffee variety or origin to keep track during the tasting process.

  5. Cupping Procedure:

    • Aroma Evaluation: Smell the dry grounds in each cup to assess the coffee's fragrance and aroma notes. Note any distinctive scents such as floral, fruity, or nutty aromas.
    • Wetting the Coffee: Pour hot water over the coffee grounds in each cup, allowing them to bloom and release trapped gases. Stir the coffee grounds gently to ensure even saturation.
    • Tasting: After allowing the coffee to steep for a few minutes, break the crust that forms on the surface by gently stirring the grounds with a spoon. Use a spoon to slurp a small amount of coffee from each cup, aerating it to distribute the flavors across your palate.
    • Flavor Assessment: Evaluate the flavor profile of each coffee, noting characteristics such as acidity, sweetness, bitterness, and body. Pay attention to flavor nuances and any distinctive tasting notes.
    • Scoring: Rate each coffee based on its aroma, flavor, acidity, body, and overall quality. Use a standardized scoring system if available, or simply make notes on your observations.
  6. Discussion and Analysis: Finally, gather with other participants to discuss and compare your tasting notes. Share your impressions, preferences, and insights into the different coffees. 

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