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Beginner's Guide to Cupping
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rmontcal
Senior Member


Joined: 13 Sep 2005
Posts: 24
Location: Arlington, VA
Expertise: I like coffee

Espresso: francisfrancis! X5
Grinder: KitchenAid ProLine burr
Drip: KitchenAid 4 cup
Posted Fri Nov 25, 2005, 3:53pm
Subject: Re: Beginner's Guide to Cupping
 

All of the comments here are giving high ratings for this article.  I read this article to find out what "cupping" is.  It is not defined anywhere.  The first sentence should be "Cupping is..."
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iZappa
Senior Member
iZappa
Joined: 14 Sep 2006
Posts: 129
Location: Norway
Expertise: I live coffee

Espresso: Isomac Millenium
Grinder: Anfim Haus, Ascaso i-2,...
Drip: French press will do
Roaster: Gene Cafe
Posted Thu Nov 2, 2006, 2:15am
Subject: Re: Beginner's Guide to Cupping
 

Great article!

But it left me with two questions I hope someone have an answer for:

  1. Which grind setting to use? And would it be the same for the differen roast levels (coffe intended for drip or espresso)?

  2. Is espresso/dark roast coffee cupped in the same way as well? Does this guide apply for all roast levels?

 
Let's make the water turn black
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stivgan
Senior Member


Joined: 30 Mar 2011
Posts: 2
Location: glendora, ca
Expertise: Pro Roaster

Espresso: expobar
Grinder: Macap
Drip: Swiss
Roaster: Probat
Posted Thu Mar 31, 2011, 8:07am
Subject: Re: Beginner's Guide to Cupping
 

I just try to help a bit.
Answers Cupping protocol from SCAA;
  1. Grind particle size should be slightly coarser than typically used for paper filter drip
    brewing, with 70% to 75% of the particles passing through a U.S. Standard size 20 mesh
  2. At least 5 cups from each sample should be prepared to evaluate sample
  3. uniformity.

  4. Espresso and dark roast are cupped differently.

The purpose of this cupping protocol is the determination of the cupper’s perception of quality. The quality of
specific flavor attributes is analyzed, and then drawing on the cupper’s previous experience,
samples are rated on a numeric scale. The scores between samples can then be compared.
Coffees that receive higher scores should be noticeably better than coffees that receive lower
scores.

Sensory testing is done for three reasons:
- To determine the actual sensory differences between samples
- To describe the flavor of samples
- To determine preference of products

I personally say, tasting is more related with memory than our sensor buds. So we need to develop our memory good to be able to describe more about our tasting experiences.

And more important, don't put too much thoughts,  just enjoy your coffee, drinks and foods.
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COFFEESPAZZ
Senior Member
COFFEESPAZZ
Joined: 22 Oct 2012
Posts: 2
Location: Stephenville, TX
Expertise: I live coffee

Posted Mon Oct 22, 2012, 8:01pm
Subject: Re: Beginner's Guide to Cupping
 

Excellent article! Thanks for taking the time to share. Cupping is a valuable as both an art and a science and can really help others develop a new appreciation for coffee.
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