Whether you prefer going to your favorite café in the morning to enjoy a great cup of coffee, or you like preparing your own coffee anywhere, the coffee you taste has a long story that begins as a seed and ends as that shiny brown drink in your cup. One of the most important stages in this journey—especially for us at Mareed Alqahwa as a specialty roastery—is the "cupping" stage, where we evaluate the quality of the beans before they reach you.
What is a Coffee Cupping Session?
In a coffee cupping session, the quality of the coffee is evaluated based on the unique characteristics of each crop—its aromas and flavor notes—according to fixed, globally recognized standards set by coffee experts. These standards are seen as a unified and consistent language among professionals, allowing for clear communication and consistent evaluation of coffee quality. Cupping sessions are an essential part of specialty coffee culture and serve as a decisive factor in purchasing decisions, whether buying in bulk by the ton or in small quantities by the kilogram.
How Is Coffee Evaluated?
In cupping sessions, a standardized system developed by the Specialty Coffee Association (SCA) is typically followed. This system provides a unified method for coffee professionals to evaluate the quality of coffee beans and identify any potential defects. The coffee is scored on a scale from 1 to 100, and to be classified as “specialty coffee,” a crop must score between 80 and 100 points. Any coffee scoring below 80 is not considered specialty. This makes cupping a fundamental process for distinguishing the quality of coffee and categorizing it accordingly.
During a cupping session, participants fill out a form that includes several key categories such as aroma, flavor, aftertaste, acidity, body, balance, and overall impression. You can view the evaluation form we use at Mareed Alqahwa Roastery [from here].
It's also important to understand that coffee evaluation is somewhat subjective and depends heavily on the preferences of the person doing the tasting. One person might prefer a certain coffee profile over another, and that preference might not be shared by others. That’s why anyone can develop their own sense of taste by trying different varieties to discover the flavor profile they personally enjoy the most.
How Are Coffee Cupping Samples Prepared?
In a cupping session, all variables involved in the preparation process must remain consistent—except for the one variable being evaluated. For example, if we're comparing the quality of different green coffee samples, we keep factors like water temperature, grind size, roast level, brewing time, and brewing method constant. The only changing element should be the coffee itself, allowing us to focus solely on the unique characteristics of each sample. Sometimes, we might want to assess other variables, like different roast levels of the same coffee, for instance.
Here's how cupping samples are usually prepared:
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Preparation Method: Cupping uses the immersion method, not other brewing methods like drip or espresso.
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Coffee Amount: Typically, 12 grams of coffee is used per cup.
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Grind Size: Coffee is ground to a medium-coarse consistency. After grinding, the dry aroma is evaluated by smelling the grounds.
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Water: Water should be at a temperature between 93–96°C (200–205°F), and it must be the same for all cups. Each cup is filled either to the top or with a measured, consistent amount across all cups. Let the coffee steep for 4 minutes. During this time, the wet aroma is assessed.
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Breaking the Crust: After 4 minutes, use a spoon to break the surface crust by stirring three times. This step releases more aromas for evaluation. Make sure to rinse the spoon between cups to avoid cross-contamination.
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Skimming the Surface: Once the crust is broken, remove the remaining foam and floating particles from the top of each cup using two spoons, rinsing them between each use.
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Tasting: Let the coffee cool for about 9 to 10 minutes before tasting—this prevents tongue burns and allows better flavor detection. Taste by slurping the coffee, which sprays it across the entire tongue for a fuller sensory experience. Again, rinse your spoon between each cup.
During the tasting process, try to focus on the following factors to better evaluate the coffee:
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Flavor Notes
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Acidity
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Sweetness
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Body
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Aroma
- Aftertaste
