What cupping is

Cupping = a blind tasting session in which 4-8 coffees are brewed identically, tasted, and scored according to the Specialty Coffee Association protocol. It's how:

  • Roasters test bean quality before buying
  • Baristas calibrate brewing
  • Buyers select micro-lots for their market
  • Q Graders officially score coffees on the SCA 100-point scale

At home, cupping is the best way to train your palate and understand what you actually like.

What you need

  • 4-6 identical bowls (200ml, ceramic or glass)
  • 4-6 different coffees — ideally from different origins or roasts
  • Grinder (same grind for all)
  • Scale
  • Kettle + thermometer
  • 2 cupping spoons (or round soup spoons)
  • 1 spit cup for spitting between coffees
  • Paper + pencil for notes

The SCA protocol — step by step

Step 1 — Prep (5 minutes before)

  1. Grind 8.25g of coffee per bowl (1:18 ratio with water)
  2. Place coffee in each bowl, smell it
  3. Note the dry aroma — what do you smell before water hits?

Step 2 — Pour (0:00)

  1. Pour 150ml water at 93°C into each bowl
  2. Start the timer
  3. The water will form a crust on top (the coffee floats)

Step 3 — Crust break (4:00)

After exactly 4 minutes, break the crust with the spoon:

  1. Place the spoon in the crust, push slowly back 3 times
  2. Inhale the aromas immediately — this is the break aroma (the most intense aroma)
  3. Note what you smell: floral? citrus? chocolate?

Step 4 — Skim (5:00)

With 2 opposing spoons, skim the foam and particles from the surface. Leave the liquid clean.

Step 5 — Tasting (8:00 — 10:00)

The coffee has now cooled to ~70°C. Start tasting:

  1. With the spoon, take a portion of coffee
  2. Slurp loud! — this aerosolizes the coffee in your mouth, distributing aromas across your whole palate
  3. Hold 3 seconds in the mouth, then spit (or swallow, if at home)
  4. Note: acidity, sweetness, body, finish

Step 6 — Cool tasting (12:00 — 15:00)

Re-taste once the coffee is ~50°C. Defects and sweetness show up better at this temperature. Many pros say “good coffee is good cold too.”

How to score (simplified SCA system)

SCA uses 10 attributes, each scored 1-10. For at-home cupping, simplify to 4:

  • Acidity (1-10): Lively, flat, aggressive, fine?
  • Sweetness (1-10): Caramel, fruit, molasses?
  • Body (1-10): Light, medium, full, velvety?
  • Overall aroma (1-10): Specific notes you taste

Total: 1-40. Compare the 4-6 coffees and discuss with anyone present.

Descriptive vocabulary

Acidity

Lemon, lime, orange, green apple, white wine, kombucha, oxidized, sharp, bright, creamy

Sweetness

Caramel, honey, milk chocolate, molasses, burnt sugar, vanilla, ripe fruit, red grapes

Aroma

Floral, jasmine, black tea, hazelnuts, almonds, cinnamon, spices, damp earth, cedar wood, tobacco, dark chocolate

Defects

Mold, rubber, off-fermentation, rot, cap, wilted, sulfur, papery

Cupping flight — a starter idea

Buy 4 coffees from Incognito and run a cupping at home:

  1. Brazil (sweet, caramel, full body)
  2. Honduras (balanced, citric, chocolate)
  3. Tanzania (vibrant, fruity, complex)
  4. Java (full body, nougat, distinctive)

4 different origins, 4 different processings, 4 distinct profiles. You'll learn more about coffee in 30 minutes than in a year of morning espressos.

Cupping isn't only for professionals. It's the best way to know your taste and to choose coffees that genuinely fit you.