Cupping-style brews for evaluation

Cupping-Style Brews

• Purpose:

• Industry-standard method for evaluating green coffee, roast profiles, and finished product quality.

• Focuses on sensory analysis rather than convenience of drinking.

• Setup:

• Standard ratio: 8.25 g coffee per 150 ml water.

• Grind: medium-coarse, consistent but not overly fine.

• Water temperature: 93 °C (200 °F).

• Brewing Process:

1. Place ground coffee in cupping bowls.
2. Pour water directly over grounds, filling to rim.
3. Steep undisturbed for 4 minutes.
4. Break the crust with a spoon, inhaling aroma.
5. Skim foam and floating grounds.
6. Begin tasting after cooling slightly.

• Evaluation Parameters:

• Fragrance/aroma, flavor, aftertaste, acidity, body, balance, sweetness, uniformity, clean cup, overall impression.

• Defects noted as taints (slight) or faults (severe).

• Flavor Profile:

• Provides a direct, unfiltered look at coffee character.

• Allows clear detection of both positive attributes and flaws.

• Advantages:

• Simple, replicable, and globally standardized.

• Facilitates comparison of multiple coffees side by side.

• Essential for green coffee buying, QC, and training.

• Practical Notes:

• Not designed for everyday drinking—grounds remain in the cup.

• Consistency in water, grind, and protocol is critical for comparability.

Summary

Cupping-style brews are a cornerstone of coffee evaluation. By using a standardized immersion method, they allow producers, buyers, and roasters to objectively assess flavor, quality, and defects across different coffees.

• Tags:
• Green Coffee
• Flavor Profile
• Ground Coffee
• Acidity Body
• Water Temperature
• Roast Profiles
• Aroma Flavor
• Ratio Coffee
• Producers Buyers
• Medium Coarse
• Clean Cup
• Body Balance
• Practical Notes
• Balance Sweetness
• Break Crust
• Flavor Quality
• Flavor Aftertaste
• Fragrance Aroma
• Advantages Simple
• Brewing Process