What is Coffee Cupping? How is coffee evaluated?

Coffee cupping, not to be confused with an ancient healing ritual, is a standardized tasting method used by coffee professionals to assess the qualities and quality level of a coffee. Unlike a simple act of "coffee tasting," cupping has very clear rules, technical parameters, and often serves commercial decisions such as the buying and selling of green coffee .

Although the term originates from "cup tasting," cupping differs in its specific standards, disciplined approach, and function of establishing a common language in global trade. The practice was formally defined in Ted Lingle's book , The Coffee Cupper's Handbook, in 1986 and has continued to evolve within the industry ever since.

Who does cupping?

Theoretically, anyone can do cupping. However, in practice, cupping is mostly practiced in specific professional contexts.

Coffee traders use cupping to evaluate green coffee before purchasing large quantities. Roasters use cupping to see how their roast profile is performing. Baristas and industry professionals use cupping to improve their sensory skills.

Some cupping techniques focus solely on understanding the aromatic and sensory profile of coffee. Others aim to detect mold, "baggy" flavors from storage, or other defects. While quality control and sensory evaluation have historically been intertwined within cupping, the industry is increasingly separating these two areas.

How often is professional cupping performed?

For professional cuppers, cupping is a daily practice. Many cuppers cup every day, even if no purchase decision is made. A busy cupper might cup dozens of different coffees day after day.

This requires intense concentration, both mentally and physically.

Is cupping similar to wine tasting?

Coffee cupping and wine tasting are often compared. Both are used to improve sensory memory, identify aromas, and express those identifications in a common language.

However, there is an important difference. Wine tasting is an activity widely experienced by amateur consumers as well. Coffee cupping, on the other hand, has largely remained in the realm of professional evaluation. Although open cupping events, once more common in coffee shops, are less frequent today, cupping is still a valuable tool for anyone who wants to understand coffee in depth.

How is cupping done?

In its most basic form, cupping is a brewing and evaluating process using only coffee and water in small cups or bowls. This method aims to eliminate the variables that different brewing equipment might create.

Developed by the Specialty Coffee Association, the SCA Cupping Protocol sets long-accepted industry standards. This protocol defines numerous parameters including grind size, water temperature, equipment, sample freshness, and roast level.

The cupping environment is also important. Reducing noise, keeping out unwanted odors like perfume, and even working under a specific lighting tone are common practices. Special cupping spoons are also an integral part of this ritual.

After brewing, the crust that forms on the surface of the coffee is broken off with a spoon, the grounds are collected, and the coffee is smelled and tasted at different stages. Characteristics such as sweetness, acidity, and body are evaluated.

Tasting is usually done by vigorously slurping the coffee with a deep, round spoon. The aim is to spread the coffee over as wide an area as possible in the mouth. In the post-pandemic period, due to hygiene concerns, the use of spacers instead of directly slurping has also become common.

Cupping Forms and Scoring System

During cupping, evaluations are noted on standard forms. These forms allow professionals from different continents to reach similar conclusions about the same coffee.

According to the SCA Cupping Protocol, coffees are evaluated out of 100 points. Coffees scoring 80 points and above are considered "specialty".

However, this system is in a process of change.

The New Era: Coffee Value Assessment (CVA)

SCA has introduced a new system called Coffee Value Assessment to update its long-used protocol. According to SCA Technical Officer Mario Fernandez, the main reason for this change is that the protocol has not been updated for approximately 20 years.

The new system aims to better address perceptions of sweetness, new processing methods, different market expectations, and potential biases in evaluation. CVA aims to consider coffee not just as a numerical score, but also in conjunction with descriptive, emotional, physical, and external factors. Traceability, certifications, and the value of specific origin preferences are also evaluated within this framework.

What are the benefits and drawbacks of cupping?

According to Peter Giuliano, director of the Coffee Science Foundation, formal cupping was originally designed for the green coffee trade. In a global and complex trading environment, cupping offers a common language.

However, cupping isn't always the most suitable method for processes like espresso blend development or daily quality control. In these cases, different sensory analysis methods may be more effective.

Is the SCA Protocol Mandatory for Everyone?

No. Many professionals shorten or adapt SCA forms to suit their own needs. While standards provide a point of reference, they are not necessarily applicable to every coffee and every business relationship.

Switching to the new protocol may reduce some habits but will also bring about new adaptation processes.

How much coffee can be cupped?

Professional cuppers often spit out their coffee instead of swallowing it. But even that doesn't mean unlimited tolerance.

According to Peter Giuliano, caffeine is also absorbed orally, and tolerance varies from person to person. Based on his own experience, he notes that he needs to rest after about 50 samples.

The Most Common Mistakes in Cupping

Beginners are often intimidated by the ritualistic intensity of the process and focus too much on details like the slurping technique. However, according to Giuliano, the real risk is bias rather than the process itself.

Expectations, tasting order, sensory fatigue, distraction, and physiological adaptations can significantly influence the evaluation. Small differences in grind size or minimal variations in water temperature have a far less significant impact compared to these factors.

Is it possible to become the world's best coppersmith?

Yes, there's even a competition for it. However, Cup Tasting competitions are quite different from classic cupping.

In these competitions, coffees are served in sets of three. Two coffees are identical, one is different. The goal is to find the different one as quickly as possible. Speed is key here, and distinguishing obvious differences is more important than detailed sensory analysis.

According to former US Cup Tasters champion Jen Apodaca, mouthfeel is the quickest way to discern taste in these types of competitions. It allows you to spot the difference without overwhelming your brain with taste descriptions.

These types of tastings are beneficial and enjoyable for improving sensory memory. However, they are not the same as cupping for evaluation purposes.