Coffee Secrets

Coffee Cupping

by Marid Coffee on Dec 12, 2023

Whether you prefer going to your favorite coffee shop in the morning and ordering a great cup of coffee, or you prefer brewing coffee yourself anywhere, the coffee you taste has a long story that begins as a seed and ends as that shiny brown beverage in your cup. Among the most prominent and important stages for us at Mardi Al Qahwa as a specialty roaster is the "cupping" stage, where the quality of the crops is evaluated before they reach you.

What is a coffee cupping session?

In a coffee cupping session, the quality of the crop is evaluated through the individual characteristics of each crop, including aromas and flavors, based on fixed and agreed-upon standards by coffee experts worldwide. Experts consider these standards a unified and consistent communication method among them to standardize evaluation and communication for determining coffee quality. Coffee cupping sessions are an integral part of specialty coffee culture and are crucial for purchasing decisions at all scales, whether buying crops by the ton or by kilograms.

How is coffee evaluated?

In cupping sessions, a system developed by the Specialty Coffee Association (SCA) is usually followed to provide a standardized method for coffee experts to evaluate crop quality and identify potential defects. In this system, the crop is evaluated with a specific score ranging from 1 to 100 points. The crop must fall within the 80 to 100 point range to be called a "specialty crop," and any crop below 80 points is not considered specialty. Therefore, coffee cupping sessions are fundamental in distinguishing between the quality of crops and categorizing them into specific classes.
During a coffee cupping session, participants fill out a form that includes a number of key points and categories such as aroma, flavor, aftertaste, acidity, body, balance, and overall impression. You can view the form used at Mardi Al Qahwa roastery here.

It is also important to know that coffee evaluation is personal and largely depends on the preferences of the taster. One person might prefer a certain type of coffee over another, and it is not necessary for everyone to agree with their choice. Anyone can build their own system by tasting many crops to determine the suitable and preferred profile for them.

How are cupping samples prepared?

In a cupping session, all variables in the preparation process must be kept constant, except for the variable we want to evaluate. For example, if we want to evaluate the quality of several different green coffee bean samples, we keep the water temperature, grind size, roast level, brewing time, and brewing method constant, with the only variable being the type of coffee bean. This ensures focus on the individual characteristics of each crop. Often, we might need to evaluate other variables, such as different roast levels for a single crop, for instance!

During coffee cupping sessions, samples are usually prepared in several cups, and each sample in a cup is marked with a specific sign or number to differentiate between the different samples and evaluate them individually without mixing them. The cupping process follows this sequence:

Preparation Method: Cupping sessions rely solely on immersion brewing, unlike other common brewing methods such as pour-over, espresso, and so on.
Coffee Quantity: Typically, 12 grams of coffee are used per cup.
Grind Size: Coffee is ground to a medium consistency. After grinding, the dry aroma of the ground coffee is smelled to assess its dry fragrance.
Water: The water temperature should range between 93 - 96 degrees Celsius and be consistent for all cups. Each cup is filled until full, or by measuring the added water quantity and applying it to all cups, allowing each cup to steep for 4 minutes. During these minutes, the aroma of the steeped coffee is evaluated.
Breaking the Crust: After four minutes, stir the crust three times using a spoon. This breaking allows for a better assessment of the steeped coffee's aroma. Remember to dip the spoon in water between each cup to prevent the transfer of aromas and flavors between cups.
Removing the Crust: After breaking the crust for all cups, the crust should be removed using two spoons. Remember to dip them in water between each cup.
Tasting the Coffee: Let the coffee cool for 9 to 10 minutes after pouring the water so you can taste it better without burning your tongue. To taste the coffee optimally, slurp it. Slurping allows you to spread the coffee mist over all areas of your tongue. Remember to dip the spoon in water between each cup.