About Cupping

Green to package

Because we handle all aspects of production from green beans to packaged coffee, we control every element and guarantee the high quality and freshness of every bean we sell. We bring in beans from several coffee-growing regions and then select and roast the best after evaluation by a process called cupping.

Cupping allows a roaster to differentiate between and evaluate specific characteristics of green coffee samples. This process is not only an integral part of blend development but is also an ongoing method of constantly reassessing beans and maintaining cup quality. Consistency is most important when cupping so that each sample can be compared fairly and is graded under the same conditions. Comparable coffees are cupped together in order to consider them properly; i.e., four Colombian beans would be cupped side-by-side and judged against each other.

Cups, spoons, hot water, coffee grounds (ground to the same degree) and a rinse cup are set up first. Sample grounds are placed in the cups and hot water (nearly to boiling point) is added to each. After the crust forms on the top of the first cup the roaster breaks the crust and inhales the aromas released. He then spoons coffee to his mouth and slurps so that it hits each part of his tongue before spitting it out. The spoon should be rinsed between samples, which should be handled in succession and exactly as the first was done. Cupping practices should be uniform between coffees and sessions to ensure reliability.

The qualities considered when cupping are body, acidity, fragrance/aroma, taste and aftertaste. Scores should be assigned to each category and detailed notes should be taken to indicate distinctive traits of each.

Body

Body is the feel or weight of the coffee in the mouth, specifically on the back of the palate. Some words used to describe the body of a coffee might be light, watery, heavy, medium-bodied, thick and full-bodied.

Acidity/brightness

Acidity in coffee should not be considered in terms normally associated with the word—it does not refer to sourness, as you would normally think of it, or with sour stomach. Many dark roasts will lose their acidity in roasting and thus have a flatter taste. A sharp or tangy feel on the sides of the tongue indicates higher acidity. Some words used to describe the acidity of a coffee might be bright, snappy, winey, dry, tangy and sharp.

Fragrance/Aroma

Fragrance refers to the smell of beans after grinding and aroma to beans after being steeped in water, both from the release of gases. Some words used to describe the fragrance and aroma of a coffee might be fruity, chocolaty, nutty, earthy and sweet.

Taste

Taste refers to the flavor of the coffee as a culmination of all of the specific characteristics. Some words used to describe the taste of a coffee might be chocolaty, earthy and nutty.

Aftertaste

Aftertaste refers to the vapors and flavors that remain after swallowing. Aftertaste varies between coffees and many coffees deliver a tasty and satisfying aftertaste. Both the flavor and the feeling of the aftertaste should be noted. Some words used to describe the aftertaste of a coffee might be clean, sweet, carbony, mild and lingering.

Parkside Coffee l 6515 Transit Rd. Suite C16 l Bowmansville, NY 14026 l Phone: 800/660-9511 l Fax: 800/845-1258