I have been doing some research and have found that there is not a lot of information available for coffee consumers who are interested in learning the skill of tasting coffee properly, or cupping as its called in the coffee industry. Cupping is a daily task which most roasters and green coffee buyers do on a regular basis. This is a SKILL, and a skill that you can learn how to do over time. You must teach your pallet how to do this properly, and through following some of these steps we have out lined, you can begin to learn.
Coffee lovers will agree that coffees by the same name are not all alike. Coffee “cupping”, or comparing coffees is not only a lot of fun for the consumer, but also imperative to coffee shop owners who are committed to offering their customers the best coffee.
Good coffee is worth discovering:
Ground rules for coffee cupping:
The real art of cupping comes with the descriptive terms used when explaining the different geographical regions being tasted. While tasting and comparing your coffees, concentrate on the different sensations found in your mouth. Use this graph to help you find these sensations on your tongue, and use the flavor wheel to help you with your descriptive terminologies:
The purpose of cupping for roasters and green bean buyers should be to help build the reputation of the region being cupped. Through proper cupping and roasting one can demonstrate the flavor profiles of which the country is capable, find and put the best representative coffees of the origin in front of those who will appreciate and market them appropriately and familiarize your customers with the abilities and taste profiles of the single origin coffee.
Begin to learn the art and skill of cupping coffee and you will soon discover an entirely new appreciation for coffee.
