Cupping is a standard method for assessing coffee quality, used at every stage of the supply chain: from the grower, through the exporter, the roaster, and finally the barista. While at first glance it may seem like a ritual, it is actually a precise process of sensory analysis that allows for an objective assessment of a bean's flavor and aroma profile. In the world of specialty coffee, cupping is not just a tool—it's a language spoken by professionals worldwide.

What is cupping?

Cupping is a coffee tasting conducted according to a standardized protocol developed by, among others, the Specialty Coffee Association ( SCA ). The process involves assessing characteristics such as aroma, acidity, sweetness, body (texture), cup purity, aftertaste, and complexity. This allows for the creation of a complete sensory profile of a given bean and its comparison with other samples.

What does cupping look like?

1. Preparation – Beans are freshly ground and samples are placed in identical cups. The standard ratio is 8.25g of coffee per 150ml of water.

2. Dry aroma assessment – ​​before water is added to the coffee, the aroma of the freshly ground beans is assessed.

3. Pouring water – water at a temperature of approximately 93°C is poured into the cups.

4. Wet aroma evaluation – after 4 minutes, a so-called "crust"—a layer of grounds—forms on the surface. Breaking it with a spoon releases an intense aroma, which is also evaluated.

5. Tasting – After removing the grounds from the surface, the samples are tasted using special spoons. The coffee should be vigorously "slurped" to distribute it evenly across the palate and better assess all sensory aspects.

Why is cupping so important?

1. Standardization and objectivity

Cupping allows for the standardization of coffee evaluation methods worldwide. Regardless of location, professionals can compare samples based on the same criteria, increasing transparency and facilitating communication between growers, importers, and roasters.

2. Detecting defects and selecting the best batches

Cupping allows for the rapid detection of flavor defects—such as earthiness, fermentation, or mold—that could disqualify a given batch. At the same time, this method allows for the identification of exceptional coffees with a complex and pure profile.

3. Assessing freshness and flavor profile development

Roasters use cupping to assess how coffee performs over time—both immediately after roasting and after several days. This allows them to determine the ideal moment to sell or serve coffee in a café.

4. Education and sensory development

Cupping is also an invaluable training tool. Regular sessions help develop taste memory, increase accuracy, and build sensory awareness in both baristas and coffee enthusiasts.

5. Transparency and fair prices

In the world of specialty coffee, pricing is often determined by cupping scores. The higher the score (on the SCA scale), the higher the quality—and therefore the higher the price the grower can receive for their coffee. This is a viable mechanism for rewarding quality and promoting sustainable production.

Cupping in practice – who uses it and when?

• Growers – to monitor the quality of their harvest and learn how different growing practices affect flavor.

• Exporters and importers – for sample selection before purchase.

• Roasters – to match the roasting profile to the characteristics of the beans.

• Baristas – to better understand the coffees they serve and consciously talk about them with guests.

• Consumers and enthusiasts are increasingly participating in open cupping sessions to expand their knowledge about coffee.

Specialty coffee culture

Cupping isn't just a technique—it's a culture that underpins the entire specialty coffee movement. It allows for the appreciation of nuances of flavor, promoting quality, and supporting sustainable coffee production worldwide.

At a time when more and more consumers are seeking authenticity and informed choices, cupping is also becoming a tool for building trust and educating. It's worth not only knowing what it is but also—if the opportunity arises—experiencing it with your own taste buds.