What is a coffee cupping?

Cupping is the universal language of the coffee industry. Whether you are a farmer in Ethiopia, a green coffee buyer in London, or a roaster in Seattle, cupping provides a common framework for discussing coffee quality. The process is highly ritualized to ensure that every sample is evaluated under identical conditions, removing as many variables as possible so that the coffee itself is the only thing being judged.

During a cupping, coffee is ground to a specific coarseness and placed in standardized bowls. Hot water is poured over the grounds, and after a few minutes, the 'crust' of coffee that forms on the surface is broken with a spoon. This is the first opportunity to smell the aromatics. After the crust is removed, the coffee is allowed to cool to a specific temperature before it is tasted. Tasters use a loud, vigorous slurp to spray the coffee across their palate, which helps aerate the liquid and distribute it evenly.

Graders evaluate the coffee based on several criteria, including fragrance, aroma, flavor, acidity, body, and aftertaste. They also look for any 'taints' or 'faults'—defects that indicate poor processing or storage. Each attribute is scored on a scale, resulting in a final cupping score. This score is the primary metric used to determine if a coffee qualifies as 'specialty grade,' which is generally defined as a score of 80 or above.

For the reader, understanding cupping is about understanding how the industry values coffee. It is not just about whether a coffee tastes 'good' or 'bad,' but about identifying specific characteristics that make a coffee unique. While you don't need to be a professional to cup coffee, learning the basics of sensory analysis can help you articulate what you like and why, making you a more discerning coffee drinker.