Coffee Cupping
Cupping is a method of systematically evaluating the aroma and taste of coffee beans. It is often used by growers, buyers and roasters to assess the quality of a particular coffee sample. Proper cupping requires the adherence to an exacting set of brewing standards and a formal step-by-step evaluation process. For a Coffee Roaster, a great Coffee Cupper is essential in selecting the finest beans. A trained cupper generally looks at six characteristics:
Fragrance:
The smell of beans after grinding
Aroma:
The smell of ground-up beans after being steeped in water
Taste:
The flavor of the coffee
Nose:
The vapors released by the coffee in the mouth
Aftertaste:
The vapors and flavors that remain after swallowing
Body:
The feel of the coffee in the mouth
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