Coffee Cupping Explained

Coffee cupping is the universal standard for assessing coffee quality, used at every stage from farm to cup. This process is vital for everyone involved in the coffee industry, whether it be the farmers, traders, roasters, and consumers. 

At GESHA Coffee Co., our specialty coffee beans undergo a meticulous journey from sourcing and roasting to finally reaching your cup. A crucial step in this journey is coffee cupping, which we use to ensure the quality of our own beans. 

Additionally, we offer cupping sessions to our clients and customers, providing them with a deeper understanding and appreciation of coffee. Understanding the nuances of coffee cupping can elevate your appreciation and selection of coffee.

 

The importance of coffee cupping

Conducted in our modern Sensory Lab at our Roasting Warehouse, coffee cupping allows us to ensure the quality and consistency of our beans. 

Coffee cupping is more than just a quality control measure; it’s a way to connect with the essence of coffee. By understanding the intricate flavours and aromas, we can make informed decisions about which beans to offer and how to roast them to perfection. 

For our wholesale and cafe clients, participating in cupping sessions offers a unique opportunity to engage with the coffee they serve, enhancing their knowledge and ensuring that they can consistently provide high-quality coffee to their customers.

Whether you’re a business owner selecting beans for your café or a coffee lover who is simply curious about the process, our team is here to guide you through this immersive experience.

 

Our approach to coffee cupping

Our coffee beans are carefully sourced from ethical coffee-growing regions around the world. We select only the finest beans that meet our high standards of sustainability, quality and flavour.

Once the beans arrive at our Roasting Warehouse in Perth, they are roasted to perfection. Our roasting and quality control team, including our certified Q Grader, meticulously tests each batch. This process involves roasting small samples and preparing them for cupping.

During a cupping session, we grind the roasted beans and steep them in hot water to assess the aroma, flavour, acidity, body, and aftertaste of the coffee. Each attribute provides valuable insights into the quality and characteristics of the beans.

 

What to expect in our coffee cupping sessions

Throughout our coffee cupping sessions, we use cupping forms to note the fragrance, flavour, acidity, body, uniformity, cleanliness, and overall impression of each sample. Our roaster will guide you on how to complete these forms and use the quality scale. We aim for a score of 8 or above. 

We start by grinding the beans coarsely and pouring hot water over them, then wait 4 minutes.

Using a cupping spoon, we break the crust that forms on the surface, releasing the coffee’s aromas and smelling before waiting another 4-5 minutes.

Next, we taste the coffee using the cupping spoon, slurping it to mix it with oxygen, which enhances the flavours. Pay attention to the different parts of your tongue: the front detects sweetness, the sides detect acidity, and the back detects bitterness. Slurp and let the coffee coat your entire tongue for a few good seconds before spitting it out (unless you don’t mind staying awake all night).

We repeat this slurping process once the coffee cools down to evaluate its flavour at two different temperatures. 

 

Other important aspects of our cupping sessions

  • Roasting: The roasting of coffee for cupping takes between 8 and 12 minutes, and the coffee is used for cupping between 8 and 24 hours after roasting.
  • Grind size: The coffee used for cupping is ground so that 70-75% of the grinds pass through a 20 mesh sieve.
  • Cupping vessels: Our cupping vessels are made of tempered glass or ceramic. They range from 207 ml to 266 ml, with a top diameter of 3 to 3.5 inches. All cups used are of identical volume, dimensions, and material.
  • Water temperature: The best water temperature for cupping is 92.2 to 94.4°C when poured on grounds.
  • Cupping spoons: We use cupping spoons that hold 4 to 5 ml of coffee samples and are made of non-reactive metal.
  • Hygiene: Consistency in cleanliness is crucial, such as keeping the grinder clean and rinsing the cupping spoon each time. 

 

Experience coffee cupping yourself

Our coffee cupping sessions aren’t just for our cafe and wholesale clients. We welcome all types of coffee enthusiasts to explore the world of coffee through our Barista Training Sessions, which often include a coffee cupping component. Anyone can book a session at our Barista Academy, where we customise the experience based on individual needs and interests. 

At GESHA Coffee Co., we believe in transparency and education. Each cup of GESHA coffee is a testament to our commitment to quality and passion for coffee.

 

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