Coffee Cupping
Simply put, Cupping is to Coffee what Wine Tasting is to Wine. Tasting and how we describe taste is the way to approach “coffee cupping” – It’s not as easy the first time – it can be hard to describe coffee..most people will describe coffee in terms of smell or if you will aroma. It’s usually the first thing they will say when describing coffee – ask someone !” It smells soooooo goooood ! ” or for others - ” I hate the smell of coffee!! ” – You may have noticed the colorful lingo used to describe some coffees : floral, jasmine, winey, fruity etc…. this is personal and may not be experienced by everyone who buy the same coffee .
Remember that coffee bean chemistry changes – each time you open and close your bag - you allow oxygen in which affects content freshness over time (oxidation) - This is why when you buy fresh beans from me I recommend you consume it as soon as possible to appreciate the freshness ( 1 lb yields on average 30 servings – ) I also recommend if you don’t consume alot ( 1 cup a day ) consider a 12 oz fresh bag and re-order or get yourself on auto-ship ! Don’t forget- ” Aging is for wine, NOT coffee!!”
Coffee cupping is all about “taste terminology” as you will evidence in the fun video on Cupping - from “Kaladi Coffee” that I have posted.
You will have heard coffee described in the terms below:
Body is about: thickness or heaviness (light, medium, heavy )
Taste is about sensations at different places on tongue:
Sweet: tip of tongue)
Salty: flat of tongue and
Sour: winey side of tongue
Bitter: back of tongue
Aroma is the smell
Smell and Taste are linked ( these are survival needs ie: we stay away from foods or drinks that stink or taste bad initially ) When we cup we learn to “discern” taste -
Here are your taste sensations:
-sweet
-salty
-sour
-bitter – is not bad it is in all coffees – it can be excessive though.
In my next blog post I’ll discuss the process of cupping – meanwhile check out the cool video and learn something :)
Have a blessed cup of cofffee :)











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