Coffee Cupping Grading

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If the coffee passes our visual inspection then we will use a standard sample roast profile and let the coffee sit a couple of days. That is when the official cupping test begins. It is a very precise procedure. We coarse grind 13 grams of coffee per 5 ounce cup.  We do this for 3 separate cups to make sure all 3 are consistent with each other during the cupping process.   After weighing and grinding, we then smell the grounds which is the fragrance. taking note of the different subtle fragrances.  200 degree water is then poured into the grounds and we take note of any changes in the aroma. We wait three minutes and then break the “crust” (top layer of grounds) with a spoon and remove the crust, taking note of any other fragrance present on the spoon. We then wait an additional few minutes for the coffee to cool enough to slurp.

We are judged by our peers on how loud we slurp. True awe goes to the loudest slurpers. During the tasting phase we will concentrate on each part of the coffee’s makeup. The categories are flavor, acidity, body, balance and aftertaste, all the while looking for the hint of taints. If a coffee makes it past this stage, then we continue to sample the coffee as it cools. For us to consider buying the coffee it must taste great at all temperatures.

The final stage before purchasing is verifying its origin. No matter how much we enjoy the coffee we will not buy it until we can verify the origin. Not only do we know where the coffee came from, we know the name of the farmer who grew and processed the coffee as well. We make sure the farmer got paid. We want the farmer to be rewarded for their hard work.

Geez, after reading this I just realized, I am one of those geeky coffee guys.

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