What is coffee cupping?

In simple terms, coffee cupping is a method of evaluating coffee by tasting it. That’s the general idea. However, we do this through a standardized process that is used to assess the quality of coffee, including its aroma, acidity, body, flavor, and aftertaste. Cupping is typically done by a group of people called cuppers, who score the coffee on a scale of 0 to 100. Coffee that scores 80 points or above is considered specialty coffee. Coffee that scores below 80 points is considered commercial coffee.

Here are some of the things that we look for when evaluating coffee:

• Aroma: The aroma of coffee is one of the most important factors in its overall quality. A good cup of coffee should have a rich, complex aroma with notes of fruit, chocolate, or nuts.

• Acidity: The acidity of coffee is what gives it its brightness and liveliness. A good cup of coffee should have a balanced acidity that is neither too sour nor too flat.

• Body: The body of coffee is its thickness and weight. A good cup of coffee should have a full body that coats the mouth.

• Flavor: The flavor of coffee is the overall impression of the coffee's taste. A good cup of coffee should have a complex flavor profile with multiple layers of flavor.

• Aftertaste: The aftertaste of coffee is the lingering flavor that is left in the mouth after the coffee is swallowed. A good cup of coffee should have a long, lingering aftertaste that makes you want to take another sip.

I’m definitely not a coffee cupping guru, but spend dedicated time to cupping each batch I roast. This allows me to evaluate my roasted coffee for quality control. It also allows me to taste the same coffees over and over again in order to learn the nuances of what the coffee has to offer. Bottom line… taste more coffee to get good at it!

Here’s to great coffee and great people!