Cupping is the professional technique for evaluating coffee — and you can do it at home. It trains your palate to identify flavors, compare origins, and discover what you love.
How to Cup
Grind 12g of coffee per cup, slightly coarser than filter. Use at least 2–3 different coffees for comparison.
Fill each cup with exactly 200ml of 95°C water. All cups must be filled identically. Start your timer.
At 4:00, break the crust — push the floating grounds aside by stirring exactly 3 times with a spoon. Use the same motion for each cup.
Use two spoons to skim off any remaining foam and particles from the surface.
Wait about 10 minutes until the coffee reaches drinking temperature (~60°C).
Slurp from a spoon to aerate the coffee across your palate. Take notes on aroma, acidity, body, and sweetness. Which coffee do you prefer?