Learning to taste coffee – systematically and with all senses
Anyone who delves deeper into the world of coffee will sooner or later encounter the term "cupping ." This isn't a wellness trend, but rather the standardized method used worldwide for professionally tasting and evaluating coffee. In roasteries, on plantations, by importers, and at international competitions, cupping is key to recognizing quality, discerning differences, and objectively describing aromas.
But cupping is far more than just a tool for professionals. It's also a fascinating way for coffee lovers to train their sensory perception and experience the taste of coffee on a much deeper level. Those who cup learn to perceive coffee with all their senses – and discover nuances in the cup that are often missed in everyday consumption.
In this article, we delve into the art of cupping : What exactly happens during a tasting? What is the process? What is evaluated? And how can you conduct a cupping at home or in a group?
What is cupping and why is it so important?
Cupping is the internationally recognized practice for the sensory evaluation of coffee. The goal is to analyze the aromas, acidity, sweetness, balance, body, and aftertaste of a coffee as neutrally and comparably as possible. Thanks to the clear rules and standardized setup, it is possible to objectively compare coffees from different growing regions, varieties, or processing methods.
This form of tasting is particularly important for:
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Quality control: Roasteries regularly check the quality of their batches.
-
Variety selection: Buyers compare samples directly at the source.
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Competitions: In competitions such as the Cup of Excellence, juries evaluate coffees at the highest level.
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Product development: Roasters adjust their roasting profile based on sensory feedback.
Cupping is therefore not just a ritual, but a central instrument of quality work in the specialty coffee world.
The process of a professional cupping session
A cupping session follows globally standardized steps. These allow for the fair and comparable evaluation of different coffees. The protocol of the Specialty Coffee Association (SCA) forms the basis for many cupping sessions.
1. Grind and smell (Dry Aroma)
The coffee beans are freshly ground immediately before cupping – usually to a medium coarseness, similar to filter coffee. The dry coffee grounds are distributed into special cupping cups (approx. 200 ml). The sensory analysis begins right here: By intensely smelling the coffee, initial aromas such as chocolate, berries, nuts, citrus, or spices can be perceived. These impressions form the first impression of the coffee.
2. Pour on the hot water and smell the crust (wet aroma).
Each cup is filled with exactly 200 ml of hot water (ideally 93–95 °C). This creates a crust of floating coffee grounds. After about four minutes, this crust is carefully broken with a cupping spoon. This releases intense aromas – the so-called "break" is a key element of cupping. The cloud of aromas that unfolds at this moment conveys further impressions of the aromatic spectrum.
3. Skim off any foam and let cool.
After the break, the foam is removed from the surface using two spoons. This ensures a clear appearance in the cup and prevents flavor distortion caused by particles. The coffee is then allowed to cool for a few minutes – many aromas only develop fully at around 60°C.
4. Tasting by slurping
Now comes the famous "cupping slurp" moment: Using a large, flat spoon, the coffee is sucked up loudly and forcefully. This slurping action optimally distributes the coffee in the mouth, especially over the tongue and palate, allowing you to perceive the full range of aromas. Texture, sweetness, acidity, and aftertaste are also experienced in this step.
5. Evaluate and record
Each sample is evaluated according to established criteria – often on a scale of 6 to 10 points per category. The result is recorded in the cupping protocol, which includes both subjective impressions and comparable scores. Professional cuppers use these scores to assess quality, consistency, and potential.
What is evaluated during cupping?
The sensory analysis follows specific evaluation categories to enable a comprehensive assessment of the coffee:
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Aroma: What does the coffee smell like when dry and after brewing?
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Flavor: The overall impression of the taste, including aromatic subtleties.
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Aftertaste: The impression that remains after swallowing – short, long, pleasant?
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Acidity: Acidity level – from tangy and lemony to soft and wine-like.
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Body: The mouthfeel – creamy, velvety, oily or rather light and thin?
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Balance: How do all the elements harmonize with each other? Are there any outliers?
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Sweetness: How sweet does the coffee taste naturally?
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Clean Cup: How pure and clear are the flavors? Are there any foreign notes?
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Uniformity: Are all cups of the same sample consistent?
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Overall Score: Overall impression and potential of the coffee.
This rating provides deep insight into the quality of a coffee and is essential for professionals – but also an exciting learning field for connoisseurs.
How you can do cupping yourself
Cupping can also be done at home or among friends using simple means – as a learning process, a taste experience or an entertaining event.
What you need:
- 3-5 different coffees (each freshly roasted and medium-coarse ground)
- Cupping dishes or normal glasses (approx. 200 ml capacity each)
- Digital scale, kettle with temperature display, timer
- Cupping spoons (alternatively: large soup spoons)
- Notepads or cupping forms
Here's how it works:
- Weigh out 12g of coffee powder per glass.
- Smell and note down each dry aroma in turn.
- Pour on 200 ml of water at 94 °C – start the timer.
- After 4 minutes, break the crust with a spoon, smelling deeply while doing so.
- Skim off the foam and let the coffee cool for 2-3 minutes.
- Sip with a spoon, assess the taste, texture and aftertaste.
- Note down your impressions individually and discuss them later in comparison.
- Tip: Try a blind taste test, meaning without knowing which coffee is in which glass. This is a particularly effective way to train your perception.
Conclusion: Cupping as a gateway to the diversity of flavors
Cupping is more than a method – it's a journey of discovery into the world of flavor. Whether you're a professional or a beginner, with each tasting you learn to perceive coffee more subtly, to categorize it sensorially, and to enjoy it more consciously.
The art of cupping reveals just how complex and exciting coffee truly is: from fruity highland beans to chocolatey blends and experimentally fermented microlots. Those who cup regularly develop not only a sensory memory but also a deep understanding of quality, origin, and processing.
Cupping connects people, awakens the senses, and deepens the relationship with the cup. It's a tool for professionals – and a pleasure for everyone who sees more in coffee than just a pick-me-up.
The Art of Cupping: How to Professionally Taste Coffee
Learning to taste coffee – systematically and with all senses
Anyone who delves deeper into the world of coffee will sooner or later encounter the term "cupping ." This isn't a wellness trend, but rather the standardized method used worldwide for professionally tasting and evaluating coffee. In roasteries, on plantations, by importers, and at international competitions, cupping is key to recognizing quality, discerning differences, and objectively describing aromas.
But cupping is far more than just a tool for professionals. It's also a fascinating way for coffee lovers to train their sensory perception and experience the taste of coffee on a much deeper level. Those who cup learn to perceive coffee with all their senses – and discover nuances in the cup that are often missed in everyday consumption.
In this article, we delve into the art of cupping : What exactly happens during a tasting? What is the process? What is evaluated? And how can you conduct a cupping at home or in a group?
What is cupping and why is it so important?
Cupping is the internationally recognized practice for the sensory evaluation of coffee. The goal is to analyze the aromas, acidity, sweetness, balance, body, and aftertaste of a coffee as neutrally and comparably as possible. Thanks to the clear rules and standardized setup, it is possible to objectively compare coffees from different growing regions, varieties, or processing methods.
This form of tasting is particularly important for:
Cupping is therefore not just a ritual, but a central instrument of quality work in the specialty coffee world.
The process of a professional cupping session
A cupping session follows globally standardized steps. These allow for the fair and comparable evaluation of different coffees. The protocol of the Specialty Coffee Association (SCA) forms the basis for many cupping sessions.
1. Grind and smell (Dry Aroma)
The coffee beans are freshly ground immediately before cupping – usually to a medium coarseness, similar to filter coffee. The dry coffee grounds are distributed into special cupping cups (approx. 200 ml). The sensory analysis begins right here: By intensely smelling the coffee, initial aromas such as chocolate, berries, nuts, citrus, or spices can be perceived. These impressions form the first impression of the coffee.
2. Pour on the hot water and smell the crust (wet aroma).
Each cup is filled with exactly 200 ml of hot water (ideally 93–95 °C). This creates a crust of floating coffee grounds. After about four minutes, this crust is carefully broken with a cupping spoon. This releases intense aromas – the so-called "break" is a key element of cupping. The cloud of aromas that unfolds at this moment conveys further impressions of the aromatic spectrum.
3. Skim off any foam and let cool.
After the break, the foam is removed from the surface using two spoons. This ensures a clear appearance in the cup and prevents flavor distortion caused by particles. The coffee is then allowed to cool for a few minutes – many aromas only develop fully at around 60°C.
4. Tasting by slurping
Now comes the famous "cupping slurp" moment: Using a large, flat spoon, the coffee is sucked up loudly and forcefully. This slurping action optimally distributes the coffee in the mouth, especially over the tongue and palate, allowing you to perceive the full range of aromas. Texture, sweetness, acidity, and aftertaste are also experienced in this step.
5. Evaluate and record
Each sample is evaluated according to established criteria – often on a scale of 6 to 10 points per category. The result is recorded in the cupping protocol, which includes both subjective impressions and comparable scores. Professional cuppers use these scores to assess quality, consistency, and potential.
What is evaluated during cupping?
The sensory analysis follows specific evaluation categories to enable a comprehensive assessment of the coffee:
This rating provides deep insight into the quality of a coffee and is essential for professionals – but also an exciting learning field for connoisseurs.
How you can do cupping yourself
Cupping can also be done at home or among friends using simple means – as a learning process, a taste experience or an entertaining event.
What you need:
Here's how it works:
Conclusion: Cupping as a gateway to the diversity of flavors
Cupping is more than a method – it's a journey of discovery into the world of flavor. Whether you're a professional or a beginner, with each tasting you learn to perceive coffee more subtly, to categorize it sensorially, and to enjoy it more consciously.
The art of cupping reveals just how complex and exciting coffee truly is: from fruity highland beans to chocolatey blends and experimentally fermented microlots. Those who cup regularly develop not only a sensory memory but also a deep understanding of quality, origin, and processing.
Cupping connects people, awakens the senses, and deepens the relationship with the cup. It's a tool for professionals – and a pleasure for everyone who sees more in coffee than just a pick-me-up.