Cupping--Why It Is Not a Dirty Word

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By: Beth Garrison, CEO, Operant Coffee, LLC

The first time I heard the word, "cupping" was from Chris Deferio's podcast "Keys to the Shop," my new favorite podcast that is teaching this newbie everything about coffee.  I'm also enjoying the inspiring stories from various coffee company founders.

Not going to lie, the first time I heard the word "cupping," I giggled.  I quickly got over that as I learned that it is standard in the industry, to determine the flavor and aroma profiles of various roasts of coffees.

This led me to my epic Youtube search to learn how to "cup" coffee so that I could figure out the aroma and flavor profiles of our new blends (for the blends we chose, check out our shop).  I was attempting something I'd never tried before, and I was excited to use this method to select the blend I liked the best.  Thanks to several videos, I was able to figure out a process (process oriented girl that I am), and this is what I followed.  Feel free, coffee connoisseurs, to provide feedback on my method, as I am just learning.

The "Cupping" process:

1)      Measure the beans 11-12 grams per cup but make sure each cup has the same weight

2)      Grind the beans (Filter grind-I use this grinder*)

3)      Add the water ~240mL but should be same amount each cup

4)      Smell each coffee once water is poured (make notes)

5)      Steep coffee 4 minutes

6)      Stir the cups a 3-4 times as you smell each one (make it is the same amount of stirs each cup--make notes)

7)      Skim the grounds off the top of the cups with spoon (different spoon each cup)

8)      Allow the coffee to cool

9)      Spoon coffee from top and slurp! (make notes)

10)   Wait a few minutes, then repeat step 9

11)   Repeat until coffee is completely cool

The last step is to pick your favorite--brew a fresh cup and enjoy!

 

 

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