A Nice Cuppa

Considering a coffee cupping? If you’ve never been to one before, like me before last weekend, here are a few tips to keep in mind.

First, leave your self-conciousness at the door. There are no right or wrong answers when it comes to your tastes and perceptions, but it’s easy to feel unsure and intimidated by other “experts” in the room. Getting caught up in that will keep you from being open to what you are smelling and tasting. You are new to the experience, but not new to tasting things. Trust yourself.

Second, try to find a group of other “newbies” or go to a very small cupping if you can. I found that I moved really slowly trying to really consider what the flavors and aromas were… slow enough that it probably would have bothered experienced cuppers as the last few cups were a bit past their prime when I got to them. Luckily, for my cupping, it was just me and Neal Brown, the roaster… and he was very patient with me.

Grab a napkin. You will get coffee grounds on your nose if you are doing it right. You really need to get right down in there in the cup, so a ground or two is inevitable. Just have a hanky in hand before someone tries to take your photo.

If you can, use a cupping sheet with words printed on it. It’s easier to identify an ambiguous flavor and place the name “pruney” or “leathery” when the words are visually sitting in front of you.

Slurp! When tasting the coffee, try to make as much noise as you can. You’ll get the most flavor from the spoonful, and you’ll look like you know what you are doing.

Don’t be afraid to ask questions… in advanced coffee cuppings, the participants usually keep mum about their interpretations. But, as a newbie, most people will give you some leeway. Find out what other people get and ask them why.

One cup does not a cupping make. When you taste a single cup of coffee, it’s fairly hard to put it on a scale by itself. Tasting coffee side by side is a revelation… suddenly, the difference between Sumatra and Ethiopian is like the difference between day and night. Fruity flavors are their most clear when you’ve just tasted a cup without them.

Go again! If you are like me, your first cupping will only make you crave a second and to dive in and want to learn more. I even ordered myself a little guide to learn more about how to classify aromas and flavors… the Ted Lingle The Basics of Cupping Coffee from the SCAA website.

Try it at home! Once you get the hang of it, it’s easy to cup at home. You just need some small cups, a spoon, hot water and some beans. If you home roast, it’s a great way to test your roast times without having to worry about whether or not you are getting a good pull.

My most sincere thanks to Neil of Brown’s Coffee for such a great intro into cupping! Neal is an artisan roaster in Seattle who roasts up some fantastic Fair Trade Organic beans. His Super Ethiopian blend is so fruity, it’s practically blueberry juice… and his Crema King is to die for. Neal ships his beans nationwide.