A Beginner’s Guide to Coffee Cupping

What Is Coffee Cupping?

Coffee cupping is a simple, standardized way to brew and taste coffee, widely used by professionals to evaluate beans with minimal variables. Unlike pour-over or espresso methods, where technique and equipment can dramatically alter the flavor, cupping keeps things consistent. It’s all about letting the coffee speak for itself—no fancy gear or barista skills required.

Why Try Coffee Cupping?

Because it’s a fun, hands-on way to explore coffee flavors! Whether you’re sipping solo or hosting friends, cupping lets you compare different beans side by side. Start with 4–5 varieties for a good range of tastes—fewer feels limited, but more works if you’ve got a group. Ready to dive in? Here’s how to get started.

What You’ll Need

Before you begin, gather these essentials:

Coffee Beans: Freshly roasted (1–2 weeks old is ideal). You only need 10 grams per sample—your local coffee shop might even hook you up with small batches if you ask nicely.
Burr Grinder: For even grinding (blade grinders are too inconsistent). Aim for a medium-fine texture, like coarse sand or sea salt.
Scale: Precision matters—a digital scale reading to 0.1 grams ensures accurate coffee and water measurements.
Cupping Bowls: Heat-resistant mugs or glasses work fine; each should hold at least 200 grams of water.
Spoons: Two for prep, plus one per person for tasting. Have a cup of water handy to rinse spoons between samples.
Timer: Your phone’s timer is perfect.
Thermometer: Ideal for hitting 195°F–205°F (90°C–96°C). No thermometer? Just take the kettle off heat right before it boils. (Use a food-safe one, not a medical thermometer.)
Notepad & Pen (optional): Great for jotting down flavor notes.

The Cupping Process

Here’s how to brew and taste like a pro:

Measure & Grind
Weigh out 10 grams of coffee per bowl. Grind to a medium-fine consistency—think sea salt. Weigh again after grinding; some grinders retain grounds, so adjust if needed. Use a 1:18 ratio (10g coffee to 180g water).
Dry Aroma
Drop the grounds into each bowl and take a sniff. What do you notice? Chocolate? Fruit? A faint hint of nuts? This is your first clue to the coffee’s character.
Add Water
Heat water to 195°F–205°F (or just shy of boiling). Pour 180 grams into each bowl, covering the grounds. Start your timer for 4 minutes.
Wet Aroma
As the coffee steeps, lean in and smell again. The heat releases new scents—how do they compare to the dry aroma?
Break & Skim
At 4 minutes, gently stir each bowl to break the crust of grounds floating on top. This stops the brewing. Scoop off the foam with two spoons, letting the grounds settle below a light-brown surface.
Cool & Taste
Wait 5–10 minutes for the coffee to cool slightly—hot coffee hides subtle flavors. Dip a spoon in, slurp loudly (yes, really!), and let the coffee spray across your tongue. Slurping aerates it, revealing nuances. Focus on:
- Flavors: Sweetness, acidity, bitterness—any hints of berry, caramel, or cocoa?
- Body: Does it feel light or heavy in your mouth?
- Aftertaste: What lingers after you swallow?
Take Notes (optional)
Jot down your thoughts. How do the aromas and tastes connect? Which flavors stand out? This sharpens your palate over time.

Tips for Success

Stay Fresh: Use beans roasted within 1–2 weeks—skip the supermarket stuff and hit up a local roaster.
Be Consistent: Keep grind size, water temp, and timing the same across all samples for a fair comparison.
Experiment: Try single origins, blends, or different roast levels to discover what you love.

Wrap-Up

Coffee cupping is an easy, rewarding way to deepen your appreciation for coffee or share a tasting with friends. With just a few tools and some curiosity, you’re set to explore a world of flavors. Enjoy the journey—and your next cup!