What Is Cupping and How to Professionally Evaluate Coffee

Cupping is the international protocol defined by the Specialty Coffee Association (SCA) to objectively evaluate coffee, neutralizing preparation variables. As a Q Grader Instructor, I use it to identify defects in green coffee lots before purchase.

The protocol specifies fixed parameters: coarse grind (similar to coarse salt), 8.25 grams of coffee per 150 ml of purified water at 93°C, free infusion for 4 minutes. The surface crust is broken with a spoon to release aromatic gases, and the cup is cleaned of residues.

Tasting is done by sharply slurping (spraying onto the palate) to engage all sensory receptors. Parameters such as fragrance, aroma, flavor, aftertaste, acidity, body, sweetness, and overall quality impression are analyzed. To learn professional tasting, official courses are held at the Coffee Training Academy in Verona.