Coffee Cupping
Cupping is the technique used by cuppers to evaluate the flavor profile of a coffee. This process allows you to understand the differences between coffee growing regions from around the world. It is also used to evaluate a coffee for defects or create coffee blends.

We evaluate each coffee by filling in cupping forms that we adopted from the Specialty Coffee Association of America (SCAA). The categories on the cupping form allows the taster to look for certain criteria such as: fragrance, aroma, acidity, body, flavor, aftertaste and balance. The conclusion of every criterion depends on your taste when the coffee meets your lips, tongue and cup after slurped.
  1. The coffee tasting starts by smelling the freshly ground coffee. Hold your nose to the glass while cupping your hand on top of the glass to form a seal that prevents aroma from escaping. Make note of the aromatic characteristic that is identified in the fragrance column.
  2. Next, pour the boiling water over the ground coffee. Let the coffee sit for 3 minutes and then break the crust by scooping up a spoonful of the wet grounds. Keep your nose very close to the top of the glass while you do this. Try to detect the aromatic characteristic of that particular coffee. Write on your observation in the aroma column.
  3. When the cups are ready to taste, clear all the grounds and foam off the top by skimming the surface of the coffee with a spoon. The next step is to slurp (slurping is proper etiquette in coffee tasting). Using a round spoon, slurp the coffee into your mouth. Do slurp and fill in the columns of each criteria of: acidity, body, flavor, aftertaste and balance.
  4. The last stage in cupping is the summary that is based upon the total points. People will decide which type of coffee they like best.
We will always try to work to ensure that our customers will be satisfied with the choices they make. This process shows them that they weren anxious to find reasons for paying more for coffee, but for paying less.