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

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