Cupping Coffee:

Why Cup?

Cupping is the method used to systematically evaluate the different aspects of coffee samples. This systematic approach is important because it allows us to differentiate the unique properties of each coffee and quantify them so that our customers can make informed decisions about what they are buying. Also, each coffee that we offer is rigorously cupped by us to ensure that only top-quality beans are offered to you. Cupping notes for individual coffees may be found by clicking on the name of any coffee in our coffee shop. Please keep in mind that one’s taste and flavour preference are very personal; even though a coffee has a high cupping score it might not suit your palate’s preference. Experiment with coffees from different regions and try different levels of roast (eg. City, Full City…) to determine what you really like. After all, what really matters is what tastes good to you! The cupping scores and profiles are here just to let you know what to expect by showing what flavours or characteristics are present and in what proportion they exist in the cup.

The Formal Cupping Process:

The process of "cupping," requires the adherence to an exacting set of brewing standards and a formal step-by-step evaluation process. A specific manner of brewing and a specific series of steps lead to a complete sensory evaluation of the coffee cupper's smell, taste and mouthfeel sensations. The foremost authority of cupping standards is the Specialty Coffee Association of America. (SCAA).

In a nutshell, the process is as follows:

1/4 ounce (7.25 grams) of each coffee to be compared is ground and put in little cups. The coffee grounds can then be evaluated for “dry fragrance”.
Next, 150 ml of 195 °F water is added to the grounds and allowed to steep for 3-4 minutes.
The grounds floating in the cup are then pushed downward with a spoon (called "breaking the crust") while the cupper sniffs for “wet aroma”.
The cupper raises the spoon to their mouth and takes in the coffee and a lot of air – “slurping” the coffee to spread it all over their mouth. The cupper judges all the coffee's character at this time: acidity, body and flavour.
Finally, they spit it out and try to sense the aftertaste.
When the coffee cools they repeat steps 4 and 5.

Basic instructions for cupping coffee at home.

The Green Roaster's Cupping Evaluation:

Characteristics	Rating Scale	Description
Dry Fragrance	1-5	The evaluation of gasses emitted from freshly ground coffee.
Wet Aroma	1-5	The evaluation of vapours emitted from brewed coffee (water added).
Body/Mouthfeel	1 - 10	The feel of the coffee as it coats the tongue; it's heft, and whether it feels oily, watery, or grainy.
Acidity/Brightness	1-10	The tangyness or zest of a coffee on the tongue, along with its tart fruit flavours.
Flavour	1 - 10	The basic tastes (sweet, sour, bitter and salty) of the coffee, along with its aromatic impression as it is tasted.
Finish/Aftertaste	1 - 10	The flavours in the aftertaste that remain after swallowing.
Cuppers Corrections	(+/-) 5	Points awarded if a low acid coffee is fruity, or a low body coffee is buttery. Points deducted if a high acid coffee is sour, or a high body coffee is dry and grainy.

***The scores are summed and then 50 points is added to arrive at a total out of 100. Typically, most specialty coffees score between 80 to 90; a supermarket coffee would score around 60 to 70. A score of above 90 is awarded to outstanding coffees. ***

A Note on Roast Levels

It is important to realize that roast level has a tremendous affect on cup characteristics. For this reason, we specify the optimal roast level for each individual coffee in the detailed cupping reviews of our shop and the cupping scores reflect the qualities at these optimal roast levels. Lighter roasts result in a sharp, more acidic taste than darker roasts. Since the coffee is exposed to less of the flavour altering properties of heat, the coffee maintains the bean’s nuances or unique characteristics found in higher quality beans. Dark roasts tend to highlight the smoky, slightly burnt taste of the roasting process rather than the natural flavour contained within the bean. For this reason, we typically recommend a lighter roast level. Please refer to our list of common roast levels. This list is not exhaustive; there are other degrees of roast and other ways to define these levels, but these are the terms that we will most commonly refer to.

View the 'List of Common Roast Levels'

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