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<\/figure>Cupping is a standardised process used by coffee experts \u2013 baristas, roasters, and buyers \u2013 to evaluate coffee quality. It allows different coffees to be compared under consistent conditions and helps identify things like defects, balance, sweetness, acidity, and much more.<\/p>\n\n\n\n
But cupping isn\u2019t just for professionals. It\u2019s also a great way to deepen your understanding of coffee \u2013 your preferences, different origins, and processing methods.<\/p>\n<\/div><\/div>\n\n
What do you need for home cupping?<\/h2>\n\n
You don\u2019t need a professional lab or expensive equipment to get started. Here\u2019s what you\u2019ll need:<\/p>\n\n
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Freshly ground coffee<\/strong> \u2013 ideally 2\u20133 different types<\/p><\/li>\n\n\n\n
A grinder \u2013<\/strong> coarse grind, similar to French press<\/p><\/li>\n\n\n\n
Hot water<\/strong> \u2013 around 92\u201396 \u00b0C<\/p><\/li>\n\n\n\n
Identical cups or cupping bowls<\/strong> \u2013 one for each coffee<\/p><\/li>\n\n\n\n
Spoons<\/strong> \u2013 ideally cupping spoons, but regular soup spoons work too<\/p><\/li>\n\n\n\n
Timer<\/span><\/strong><\/p><\/li>\n\n\n\n
Water and a glass to rinse spoons<\/strong><\/p><\/li>\n\n\n\n
Pen and paper for tasting notes<\/strong><\/p><\/li>\n<\/ul>\n\n
How to do coffee cupping at home<\/h2>\n\n
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Prep the coffee<\/b> \nGrind each coffee separately and weigh about 12g of coffee per cup. Place the coffee into cups or bowls and label each one.<\/p><\/li>\n\n\n\n
Smell the dry grounds<\/b> \nBefore adding water, smell the dry coffee. The aroma already gives away a lot \u2013 is it chocolaty, fruity, nutty?<\/p><\/li>\n\n\n\n
Add water<\/b> \nPour 200 ml of hot water (92\u201396 \u00b0C) over each cup. Start the timer for 3:30 minutes.<\/p><\/li>\n\n\n\n
Break the crust and smell<\/b> \nAt 3:30, stir the top layer of grounds (called the “crust”) and immediately lean in and inhale deeply \u2013 this is the moment when aromas are at their most intense.<\/p><\/li>\n\n\n\n
Remove the grounds<\/b> \nScoop out any remaining grounds and foam to clean the surface of the coffee.<\/p><\/li>\n\n\n\n
Wait and taste<\/b> \nLet the coffee cool for around 10 minutes \u2013 hot coffee can dull your taste buds. Then, slurp a spoonful from each cup. Yes, slurp! It helps spread the coffee across all your taste receptors.<\/p><\/li>\n\n\n\n
Taste in multiple rounds<\/b> \nTaste when the coffee is hot, lukewarm, and at room temperature \u2013 flavors evolve as it cools.<\/p><\/li>\n\n\n\n
Take notes<\/b> \nWrite down what you notice \u2013 acidity, sweetness, body, aftertaste, balance. What did you like? What stood out?<\/p><\/li>\n\n\n\n
Drink water between tastings<\/b> \nCleansing your palate helps you taste more accurately.<\/p><\/li>\n<\/ol>\n\n
A few tips:<\/h2>\n\n