Cupping
also: coffee tasting, coffee evaluation
The standardized tasting method used to evaluate and compare coffees on a level playing field.
Cupping is the standardized way professionals taste and compare coffees. Ground coffee is steeped in hot water in identical cups, no filter or fancy gear, so every sample gets the same treatment. After a few minutes the crust of grounds is broken and skimmed, then tasters slurp from a spoon to spray the coffee across the palate.
Why it matters: by stripping away brewing variables, cupping isolates the coffee itself. It lets roasters, buyers, and graders judge acidity, sweetness, body, aftertaste, and cleanliness side by side, and it is the basis for assigning a Q grade.
How it shows up: cupping is used to grade lots, spot defects, track roast batches, and pick which coffees to buy. The exact ratio, water temperature, timing, and scoring follow SCA rules, detailed in our cupping protocol guide. You can cup at home too; it is the fastest way to train your palate to recognize balance and quality.