Caffeine Wisdom: What is Coffee Cupping?

Cupping or tasting coffee has an internationally recognised set of standards and involves testing coffees in a controlled environment where cup size, water temperature, coffee to water ratio etc, are consistent

It is as close as we can get to being able to describe a coffee on this side of the world and know what we may receive at the other end. It involves smelling and tasting

Cupping usually involves smelling the coffee, then taking a spoonful and loudly slurping it so it spreads to the back of the tongue

The following tasting notes are internationally accepted criteria for tasting coffee:

  • Fragrance defined as the smell of the ground coffee when still dry
  • Aroma is the smell of the coffee when infused with hot water
  • Flavor represents the coffee's principal character, the "mid-range" notes, in between the first impressions given by the coffee's first aroma and acidity to its final aftertaste
  • Aftertaste is defined as the length of positive flavor (taste and aroma) qualities emanating from the back of the palate and remaining after the coffee is expectorated or swallowed
  • Acidity is often described as "brightness" when favorable or "sour" when unfavorable
  • The quality of Body is based upon the tactile feeling of the liquid in the mouth, especially as perceived between the tongue and roof of the mouth
  • Balance is how all the various aspects of Flavor, Aftertaste, Acidity and Body of the coffee work together and complement or contrast to each other
  • Sweetness refers to a pleasing fullness of flavor as well as any obvious sweetness and its perception is the result of the presence of certain carbohydrates

Learn more about Coffeenatics' Barista Training Program or discover Coffeenatics best seller whole bean coffee via Tokopedia