1. Overview & Physics
Standardized Sensory Evaluation
To evaluate coffee objectively, the Specialty Coffee Association (SCAA) defines a cupping protocol: grind 8.25g of coffee into 150ml of 93째C water. After 4 minutes, break the crust of floating grounds and evaluate fragrance. Evaluate flavor attributes as the cup cools to calibrate origin qualities.
The Cupping Checklist
Keep the grind size coarse. Clean the cupping spoon between bowls in clean water to prevent flavor contamination.
2. Practical Calibrations
Managing this requires measuring indicators in real time. Adjust grind size, water dynamics, and flow parameters incrementally. Change only one variable at a time to ensure clean results and isolate target parameters.
Barista Action Checklist
- Weigh dry grounds dry dose exactly to 0.1g.
- Calibrate water temperature using PID sensors.
- Target correct brew ratios (e.g. 1:15 for filter, 1:2 for espresso).
- Swirl or stir to ensure even saturation during extraction.
- Record extraction time and evaluate flavor notes subjectively.
Frequently Asked Questions
What is coffee cupping?
Cupping is a sensory evaluation method where coffee is steeped in bowls and evaluated for flavor attributes.
Why do baristas slurp coffee?
Slurping aerates the coffee liquid, spreading it across the entire palate while vaporizing flavor compounds into the nasal cavity.
