Understanding Coffee Cupping
Coffee cupping represents the coffee industry’s more-or-less standardized practice for sensory evaluation . Using aromas and flavors it is possible to determine the quality potential of a given coffee, the success of a roast, and/or the presence of sensory defects . This standardized approach enables coffee community members across the supply chain to evaluate and converse about quality using a common language.
The practice dates back to 19th-century coffee markets, where traders and merchants needed a quick, reliable way to evaluate beans before making big purchases . The modern methodology was formalized in 1999 when cuppings were being used at Cup of Excellence competitions, leading to the Specialty Coffee Association of America creating guidelines that have since been widely accepted by the international specialty community .
Recently, the coffee industry has undergone significant changes in evaluation standards. The Specialty Coffee Association (SCA) is proud to announce the adoption of three Coffee Value Assessment components as its official cupping standards: SCA-102 Sample Preparation and Cupping Mechanics, SCA-103 Descriptive Assessment, and SCA-104 Affective Assessment. These standards, approved by the SCA Standards Development Panel, supersede the 2004 Cupping Protocol and Form .
Essential Equipment and Setup
Professional cupping requires specific equipment to ensure consistency and accuracy. For SCA standard cupping = 5 cups per coffee sample, 7-9 fl oz, or 207-266 mL, top diameter 3-3.5 in (76-89 mm), with lids . Cupping vessels shall be of tempered glass or ceramic material. They shall be between 7 and 9 fluid ounces (207 ml to 266 ml), with a top diameter of between 3 and 3.5 inches (76 - 89 mm). All cups used shall be of identical volume, dimensions and material of manufacture, and have lids .
The complete equipment list includes a scale, a grinder, water, kettles, cups or bowls, spoons, a timer or two, towels, pens/pencils and… cupping forms, spittoons, and plenty of surface area . For optimal grinding consistency, The Malkhonig EK 43 is industry standard, with it’s partner the Guatemala being a good alternative . Water quality is critical since the coffee liquor is more than 98% water; if your water tastes like anything at all, it will negatively impact the quality of your cup .
Room setup matters significantly for professional evaluations. Cupping room minimum dimensions (for exactly one cupping table) shall be no smaller than 110 square feet (10.22 m2). The cupping room shall be sufficient size to accommodate all students for cupping at the same time. Each cupping table shall have 36-inch space surrounding the table for cuppers .
Preparation and Ratios
The foundation of consistent cupping lies in precise measurements and preparation. SCA standards: 8.25 g whole bean coffee to 150 mL water, roughly 1:18 ratio; ground after weighing . More specifically, when cupping, the ratio of 8.25 grams (whole bean) coffee (± 0.25 grams), to 5.07 fluid ounces (150 ml) water shall be used. When adjusting due to vessel size, a ratio of 1.63 grams (whole bean) coffee per 1 fluid ounce of water (or 0.055 g coffee per 1 ml water) shall be used .
Coffee preparation timing is crucial for optimal evaluation. 8 – 12 minute roast duration, to take place 8 – 24 hours prior to cupping . Coffee should rest for 8 to 24 hours after roasting. If the cupping cannot take place at 8 to 24 hours after roasting, measures should be taken to minimize flavor deterioration.
Roast level must be precisely controlled. The coffee shall meet the following measurements with a tolerance of ± 1.0 units: Agtron “Gourmet”: 63.0 / Agtron “Commercial”: 48.0 / Colortrack: 62.0 / Probat Colorette 3b: 96.0 . Each sample should be ground separately to ensure consistency across cups.
Step-by-Step Cupping Process
The cupping process follows a structured sequence of evaluation phases. Begin by assessing the dry aroma of each coffee immediately after grinding. Water temperature should be 200°F ± 2°F (92.2 – 94.4°C) when poured on grounds , though some professionals prefer using boiling water for consistency across different elevations.
After pouring water, at 4 minutes, begin breaking the crust. To do this, use the spoon to push the coffee grounds to the back of the bowl. Be sure to rinse the spoon after breaking the crust in each bowl . The breaking process is critical: The crust of the grinds floating on top of the cup is then broken with the spoon held perpendicular to the cup, with the cupper´s nose close to the cup so he can ingest the aroma. This is the Break. The brew is stirred three times, away from the cupper, with the back of the spoon facing upwards .
Following the break, using two spoons, remove the remaining coffee grounds and foam and dump into the spent coffee grounds bowl. Allow the coffee to cool, and at 13-15 minutes, you can begin tasting the coffees . Temperature progression is essential: at 10’, you can start cupping. The coffee should be brought down to a temperature of around 70° for optimal tasting conditions.
Evaluation and Scoring
Professional cupping employs systematic evaluation across multiple attributes. We cup on a 100-point scale using the SCA cupping form, applying weighted evaluation across the following attributes: fragrance/aroma, flavor, aftertaste, acidity, body, balance, uniformity, clean cup, sweetness, and overall . Each attribute contributes to understanding the coffee’s complete sensory profile.
The scoring scale provides clear quality distinctions. The coffee cupping score developed by the Specialty Coffee Association goes from 0 to 100, and only coffees scoring 80 points or above get the “specialty coffee” badge of honor. Commercial-grade coffee scores anywhere from 60 to 80 . More specifically, Outstanding (90-100 points): Exceptional coffees with unique characteristics and no defects · Excellent (85-89.99 points): Specialty grade coffees with distinctive attributes and minimal flaws · Very Good (80-84.99 points): Premium coffees with good flavor profiles and few minor defects .
Temperature evaluation is critical throughout the process. As the coffee continues to cool (160º F - 140º F), the Acidity, Body and Balance are rated next. The cupper’s preference for the different attributes is evaluated at several different temperatures (2 or 3 times) as the sample cools . This approach ensures the best coffees will exhibit positive characteristics across the range of temperatures .
Defect identification significantly impacts final scores. A defect in the cupping can either be a taint or a fault. Every tainted cup will set the score back by 2 points, while a faulty one will set the score back by 4 points. A coffee with any defects is unlikely to score more than 80 points, as the penalty is severe .