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Cupping is a method of systematically evaluating the aroma and taste of coffee beans. It is often used by growers, buyers and roasters to assess the quality of a particular coffee sample. Proper cupping requires the adherence to an exacting set of brewing standards and a formal step-by-step evaluation process. A trained cupper generally looks at six characteristics:
- Fragrance - the smell of beans after grinding
- Aroma - the smell of ground-up beans after being steeped in water
- Taste - the flavor of the coffee
- Nose - the vapors released by the coffee in the mouth
- Aftertaste - the vapors and flavors that remain after swallowing
- Body - the feel of the coffee in the mouth
To learn more about cupping, purchase The Basics of Cupping by SCAA Executive Director Ted Lingle from our online store.
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