A Comprehensive Guide to Coffee Cupping Terminology323

Coffee cupping is a structured process for evaluating the quality of coffee beans. It involves tasting and scoring coffee samples using specific criteria to determine their flavor profile, aroma, body, and acidity. To effectively participate in or understand coffee cupping, a solid foundation in the associated terminology is essential.

Sensory Attributes

Aroma: The scents perceived through the nose when coffee is sniffed. Common descriptors include floral, fruity, nutty, or spicy.

Flavor: The taste of the coffee in the mouth, which can include sweetness, bitterness, sourness, and saltiness. Flavors can also be described in terms of specific notes, such as chocolate, vanilla, or citrus.

Acidity: The brightness or tartness of the coffee, caused by the presence of acids. High acidity is desirable in certain coffee varieties.

Body: The perceived weight and thickness of the coffee in the mouth. It can be described as light, medium, or heavy.

Tasting Process

Slurp: The action of inhaling coffee directly into the mouth through a cupping spoon. This enhances the flavor and aroma perception.

Retrohale: Exhaling through the nose after slurping, which releases additional aroma compounds.

Cupping Form: A standardized document used to record the sensory attributes and scores of each coffee sample.

Flavor Descriptors

Floral: Aromas or flavors reminiscent of flowers, such as rose, jasmine, or lavender.

Fruity: Aromas or flavors resembling fruits, such as cherry, strawberry, or citrus.

Nutty: Aromas or flavors similar to nuts, such as almond, hazelnut, or peanut.

Spicy: Aromas or flavors reminiscent of spices, such as cinnamon, nutmeg, or pepper.

Chocolate: Aromas or flavors resembling chocolate, ranging from dark and bitter to sweet and milky.

Vanilla: A sweet, creamy aroma or flavor often associated with quality coffee.

Equipment

Cupping Spoon: A small, spoon-shaped utensil used to scoop and slurp coffee.

Cupping Bowl: A white or transparent bowl used to hold coffee samples for evaluation.

Cupping Kit: A collection of cupping bowls, spoons, and a cupping form.

Cupping Protocol

Green Cupping: Evaluation of unroasted coffee beans to assess their quality and potential flavor profile.

Roasted Cupping: Evaluation of roasted coffee beans to determine their flavor characteristics after roasting.

Blind Cupping: Tasting coffee samples without knowing their origin or other identifying information to eliminate bias.

Cupping Procedures

1. Prepare Coffee Samples: Grind and brew coffee samples according to standardized protocols.

2. Slurp and Retrohale: Inhale the aroma and taste the coffee, focusing on specific sensory attributes.

3. Score Attributes: Assign scores for aroma, flavor, acidity, body, and other relevant attributes.

4. Evaluate and Compare: Analyze the scores and compare coffee samples to identify their strengths and weaknesses.

5. Classify and Grade: Use the scores to classify and grade coffee samples based on their quality and flavor profile.

Mastering the terminology and procedures of coffee cupping is crucial for anyone involved in the coffee industry, from producers to roasters to consumers. By understanding the sensory attributes, tasting process, flavor descriptors, equipment, and cupping protocols, you can effectively evaluate and appreciate the diverse flavors and characteristics of the world's finest coffees.

2025-02-19

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