Coffee Cupping: A Simple Guide to Tasting Coffee Like a Pro

Ever wonder how professional tasters pick out flavors in a single cup? That’s coffee cupping – a standardized way to smell, sip, and score coffee. It’s not a fancy ritual, just a practical method that helps you compare beans, spot flaws, and find what you love. Whether you’re a home roaster or just curious, a quick cupping session can sharpen your palate and make your daily brew more enjoyable.

What You Need for a Coffee Cupping Session

The gear list is tiny. You’ll need a few grams of fresh‑roasted coffee, a grinder that produces a consistent medium‑coarse grind, a scale, a kettle, and a cupping spoon or any shallow spoon you can use to slurp. A cupping bowl or any flat‑bottomed cup works, and a timer helps keep each step consistent. Have a notebook or a phone ready to jot down aroma notes – think fruit, chocolate, nuts, or anything that pops up.

Step‑by‑Step Cupping Process

1. Weigh and grind. Measure 8‑12 grams of beans per cup and grind them just before you start. The grind should be coarse enough that the grounds stay on the surface, but fine enough to release aromas quickly.

2. Put grounds in the bowl. Spread the coffee flat across the bottom of the cupping bowl. This creates an even surface for the water to flow over.

3. Smell the dry grounds. Before adding any water, give the grounds a good sniff. You’ll pick up the most obvious aromas – fruit, spice, or earth – and write them down.

4. Pour hot water. Heat water to about 200 °F (93 °C) and pour it evenly over the grounds, using twice the weight of water (e.g., 160 ml for 8 g coffee). Let it sit for 4 minutes.

5. Break the crust. After 4 minutes, a crust of grounds forms on top. Gently push it aside with a spoon while inhaling the burst of steam. Note any new smells that appear.

6. Stir and cool. Stir the coffee with a circular motion for 30 seconds, then let it cool for a minute or two. Cooler coffee lets you taste without being burned.

7. Slurp and score. Using the spoon, take a deep slurp to pull the liquid across your tongue. Pay attention to acidity, body, sweetness, and after‑taste. Write down what you hear, feel, and taste, then give the cup a score from 0 to 10.

8. Compare. Repeat the process with any other beans you’re testing. Side‑by‑side scores reveal which roast, origin, or processing method suits you best.

That’s it – a full cupping session in under 15 minutes. The more you practice, the quicker you’ll spot subtle notes and the better you’ll understand what each coffee brings to the table. Grab a few beans, set up a simple station, and start tasting. Your morning cup will never be the same again.