Coffee Cupping at Home
Coffee cupping means coffee tasting. Just as it is in wines and perfumes, there are experts in this matter. The taste of coffee introduces you to different and pleasant tastes. As you increase your experience in this area, you will taste it and you will begin to distinguish.
Cupping in coffee industry is very important because it determines the quality of beans. Even if the product being collected is too large, this can be done by making a cup of coffee tasting. Scores are generally between 0 and 100.
Tasting plays an important role in coffee industry almost every step of the way. It is important at every stage from the exporters to the importers, from the roaster to the baristas. There is a wide working area for professional cuppers. They use their talents and experience to taste and choose the best ones for large companies.
National and international coffee-tasting competitions are held, and winners of those contests receive awards and their reputation spreads worldwide. No need to be an expert to find your own taste. Anyone can make cupping at home.
You can taste a variety of coffee from around the world and you will meet a wide variety of flavors. You will develop your own flavor dictionary over time for these new tastes you have met. With more practice, it becomes easier for you to distinguish one from the other.
How to do cupping
Equipment required before tasting starts; Grinder, coffee beans, scale, 9fl oz (250ml) heat-proof cup. If you do not have many cups of the same size, you should use the same amount of water in different sized glasses or cups.
You can use a single cup, but it is better to use separate cups for each type of coffee. You can use previously ground, but remember that you discover better the taste of freshly ground.
1. Put 12g beans in the cup. After making the medium grind, transfer these beans back to the cup.
2. To clean the machine, you should pre-grind 5-6grams before grinding the other coffee beans. The reason for doing this is to lessen the effects of previous beans.
3. After filling all the cups with ground coffee, smell them separately and take notes about them. (link)
4. Heat until the water begins to boil and wait for it to cool slightly before pouring the water into the cups (200 – 205 ºF (93 – 96 ºC) .If the appropriate temperature is reached, fill the water in the glasses and if you use glasses of different sizes, make sure that the water is equal to all.
5. Allow cups full of coffee to cool down for 4-5 minutes. During this time you can smell the floating layer called crust on the coffee. You will see that each has a different aroma, some will be good or bad.
6. After 4 minutes, take your spoon, you can use a small spoon, even if it is not a special cupping spoon. Break the crust with a spoon and mix gently 2-3 times, the floating layer will go down. Do not forget to rinse with hot water as the spoon goes to another cup otherwise the flavors will mix. When you break crust, come closer and re-smell, compare the notes you have received before (Step 5) to see if there is any difference.
7. When the crust is broken, use two spoons to take the foam and small particles on the cup. Do not forget to rinse your spoons again when you will do the same for the other cup.
8. When the coffee becomes cold and can be drunk, dip the spoon into the cup and slurp it from the spoon. Slurping is a recommended method for aroma to affect your olfactory senses more. After drinking; It’s time to think about and compare and comment on the tastes you take and feel. Does it seem oily, soft, dry creamy? How does it taste? Does it look like anything you’ve ever tasted before?
9. Repeat the tastings in a different order, remember to take notes every time. Taking notes will help you a lot.
10. If you want to have some idea of what to write in your notes, click here.