Get technical deep dives, extraction guides, and first-hand access directly from Slayer, Faema, and Santoker. Created at eye level for everyone who loves uncompromising craftsmanship.
Have you ever seen coffee experts leaning over a row of cups, loudly slurping coffee from a spoon? It might look a bit odd, but what you are witnessing is cupping – the coffee world's equivalent of wine tasting.
Cupping is the universal method used to assess coffee quality, flavor profile, and aroma. But the best part? You can easily do it at home.
The purpose of cupping is to create a "level playing field." By brewing the coffee exactly the same way every time, variables like brewing method and filter paper are removed. It’s all about one thing: The bean.
Through cupping, you can identify:
You don’t need fancy equipment to get started. Here’s what you’ll need:
Grind the coffee coarsely (like coarse salt). Pour about 12 grams into each cup. Put your nose right into the cup and smell the dry coffee. What does it remind you of? Chocolate? Flowers? Nuts?
Pour hot water (about 93-95 degrees Celsius) up to the rim of the cup. Let the coffee steep for 4 minutes. A "crust" of coffee grounds will form on the surface.
After 4 minutes, take your spoon and gently push back the top layer of coffee grounds. This releases the most intense aromas – so get close and inhale the steam. This is where the coffee’s character truly reveals itself.
Use two spoons to carefully remove the excess foam and grounds from the surface. Then let the coffee cool for 10-12 minutes. Coffee actually tastes better when it’s not scalding hot!
Take a spoonful of coffee and slurp it quickly into your mouth. It might sound odd, but the goal is to spray the coffee across your entire tongue and all the way up to your nose (the retronasal system). Let the coffee roll around in your mouth and notice the flavor notes.
Pro tip: Have a glass of water and a "spit tray" ready (if you’re tasting many cups) so your taste buds stay sharp.
When you cup, there is no right or wrong answer. Taste is subjective. But try using the flavor wheel as a guide. Does the acidity remind you of a lemon (sharp) or a red apple (sweet)? Is the mouthfeel like whole milk or water?
The more you practice, the better you become at distinguishing the subtle nuances that make specialty coffee so unique.
