HOW TO CUP COFFEE - Tasting for Beginners and "Coffee Roasters"
I truly hope you enjoy this video and get something out of it. The biggest takeaway I want you to leave with is… do not take it so seriously in the beginning and have fun. The rules and procedures deterred me from cupping coffee for a long time as I thought I needed to be more educated and experienced before trying it. What a bunch of “hogwash”. Make it fun. Learn the correct rules but if you need to break them sometimes then go for it. Better to cup and taste coffee than not because some self-created obstacle deters you, aka (kids, time, money). So this is my coffee cupping technique.
and.... I forgot to mention scoring the coffee… wow... what a complete oversight...
CUPPING SUPPLIES NEEDED:
COFFEE IN VIDEO
Scott Rao's Book: Coffee Roasting: Best Practices -
Below is the SCA cupping rules and info if you want to play by the rules. These are updated as of 7/2/2020.
"SOURCE":
The basic SCA Cupping ratio:
• The optimum ratio is 8.25 grams of coffee per 150 ml of water
• Sample should be ground immediately prior to cupping, no more than 15 minutes before infusion with water.
• Grind particle size should be slightly coarser than typically used for paper filter drip brewing,
• The water should be freshly drawn and brought to approximately 200º F (93ºC) at the time it is poured onto the ground coffee.
• The grounds to steep undisturbed for a period of 3-5 minutes before evaluation.
CUPPING/TASTING:
Step #1 – Fragrance/Aroma
o Within 15 minutes after samples have been ground, the dry fragrance of the samples should be evaluated by lifting the lid and sniffing the dry grounds.
o After infusing with water, the crust is left unbroken for at least 3 minutes but not more than 5 minutes. Breaking of the crust is done by stirring 3 times, then allowing the foam to run down the back of the spoon while gently sniffing.
Step #2 – Flavor, Aftertaste, Acidity, Body, and Balance
o When the sample has cooled to 160º F (71º C), in about 8-10 minutes from infusion, evaluation of the liquor should begin. The liquor is aspirated into the mouth in such a way as to cover as much area as possible, especially the tongue and upper palate. Because the retro nasal vapors are at their maximum intensity at these elevated temperatures, Flavor and Aftertaste are rated at this point.
o As the coffee continues to cool (160º F - 140º F), the Acidity, Body and Balance are rated next. Balance is the cupper's assessment of how well the Flavor, Aftertaste, Acidity, and Body fit together in a synergistic combination.
o As the coffee continues to cool (160º F - 140º F), the Acidity, Body and Balance are rated next. Balance is the cupper's assessment of how well the Flavor, Aftertaste, Acidity, and Body fit together in a synergistic combination.
Step #3 – Sweetness, Uniformity, and Cleanliness
o As the brew approaches room temperature (below 100º F) Sweetness, Uniformity, and Clean Cup are evaluated.
o Evaluation of the liquor should cease when the sample reaches 70º F (21º C).
FAVORITE COFFEE BREWERS/DEVICES:
CAMERA GEAR USED:
Let's HANG OUT!
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-Cedar Ota Coffee - Denham Springs, Louisiana- "A Specialty Coffee Roaster"
-We just running, roasting coffee and creating things-
Rob Pirie