cuppings

Cuppings, or cupping, is a standardized tasting method used to evaluate the aromatic and flavor characteristics of brewed beverages, most commonly coffee and, to a lesser extent, tea. In coffee, cupping sessions gather multiple samples to compare origin, processing, roast level, and lot quality. The goal is quality control, supplier selection, and product development, providing a consistent framework for aroma and flavor assessment.

During a cupping, samples are prepared with uniform grind size and roast (often single-origin or lot samples), placed in cups with hot water at a controlled temperature, and allowed to steep for a fixed time. The top layer releases aromas, so participants smell the cup to assess fragrance and aroma. After releasing the aromas, a spoon is used to skim the foam and then to slurp the brew, spreading it across the palate to identify flavors. Cupper notes are recorded using a standardized scoring rubric that typically includes fragrance/aroma, flavor, aftertaste, acidity, body, balance, sweetness, and overall score, along with observations about uniformity and the cleanliness of the cup. Controlling variables such as water quality, temperature, grind size, and cup cleanliness helps reduce bias, and cuppings are often conducted blind to sample identity.

In tea cupping, similar steps are followed with adjustments for tea leaves and brew times. The results of cuppings guide quality control, origin comparisons, and purchasing decisions in commercial settings, as well as more informal tastings among enthusiasts. The practice emphasizes reproducibility, documentation, and structured evaluation to compare drink quality across lots and origins.