Why Cupping is the Foundation of the Coffee World

Cupping is a method used to evaluate the taste and aromatic qualities of coffee. It is used both for testing new varieties and for quality control of existing ones.

Cupping is an essential tool for everyone in the coffee industry:

• For roasters: Cupping allows specialists to determine the optimal roasting parameters and ensure the quality of the final product.
• For suppliers: It helps assess different batches of coffee and choose the best ones for further use or sale. Think of it as your way to find true "coffee diamonds."

The cupping process involves several key stages:

1. Preparation: Coffee beans are ground to a medium-coarse grind. Standard proportions of ground coffee and water are used for cupping.
2. Pouring water: Ground coffee is poured with hot water (93-95°C) at a ratio of 6 g of coffee to 100 ml of water. The Specialty Coffee Association recommends 5.5 g of coffee per 100 ml of water. The coffee steeps for exactly 4 minutes, allowing it to "open up" and release its aromas and flavors.
3. Breaking the crust: After steeping, a crust forms on the surface of the brew. This crust is carefully broken with a spoon to assess the aroma, which can remind you of anything from tropical forests to fruit orchards.
4. Tasting: The coffee is sampled with a spoon to identify flavor profiles, acidity, bitterness, sweetness, and other characteristics. It’s like a test drive for your cup of coffee))

So, coffee cupping is not just a technical procedure but an art form that deepens the understanding of each cup of coffee. If you want to learn more about how we test and refine our coffee, join our Instagram and Telegram channels. Don’t miss announcements of cool events and coffee gatherings from 25 Coffee Roasters. Let’s grow coffee culture together, explore new lots, loudly slurp, and enjoy the best drink in the world ;)