When coffee professionals taste coffees to evaluate them, we use one of the simplest methods for brewing – a cupping bowl. This method is easy to do, and is great for showcasing a coffee’s characteristics. This ease of use and repeatable results make it a great method for comparing several coffees against each other.
Doing this at home is super easy and can greatly enhance your appreciation of coffee. To start, you will need an 8oz cup or bowl, a soup spoon, two large spoons, a warm glass of water for rinsing your spoon, and an empty cup to scoop grounds into. We recommend having 2-3 coffees to cup side by side to help evaluate the differences between them.
You will also want to keep a pencil and paper handy if you’d like to take notes. While tasting, try to notice each coffee's distinct flavor, aftertaste, body, acidity, and balance.
Cupping Coffee Recipe
- Heat a kettle of filtered water.
- Grind 12g of coffee at the same grind size as pour over.
- Place grounds into your 8oz cup.
- Smell the dry fragrance of the grounds.
- Pour 200º water over the grounds, filling the 8oz cup to the rim. The grounds should form a “crust” at the top of the bowl.
- Let the bowl steep for 4min. Notice how the aroma of the crust develops as the coffee steeps.
- At 4min, using your soup spoon, break the crust by stirring it 3 times. As you stir, smell the aroma that is released. If cupping multiple coffees, rinse your spoon off in warm water between each coffee.
- Using two large spoons, carefully skim the oils and grounds floating on top of the coffee. Place grounds and oils into your empty cup. If cupping multiple coffees, rinse your spoons off between each coffee.
- Once the cupping bowl is clear, and the coffee has cooled to a comfortable temperature, use your soup spoon to taste coffee from the bowl. Be careful not to scoop the grounds resting at the bottom of the bowl. Slurping from the spoon will help you taste more of the coffee’s flavor.
This article was originally written by Ben Turiano and published as part of our Coffee Tips & Myths e-mail series, focused on how brewing can impact what we taste. Ben is a certified barista trainer, a skill he has used to train our own barista staff, as well as consult for a wide range of wholesale clients. As Joe Bean's green buyer and head roaster, he has spent the last 10+ years building strong farming relationships worldwide, advocating for direct trade and mindful sourcing.
For more insight into Coffee Cupping, check out our playlist on YouTube!