Cupping Table

A cupping table setup follows SCA protocol: each sample is ground into 8.25 g portions, placed in cupping bowls, and hot water (200 °F / 93 °C) is poured directly onto the grounds. After a four-minute steep, the crust of floating grounds is broken with a spoon, and cuppers evaluate fragrance, aroma, flavor, aftertaste, acidity, body, balance, and overall impression. Multiple cups per sample (typically 3–5) check for consistency and defects. Cupping tables are used for quality control, green buying decisions, blend development, and roast-profile evaluation. They are also where Q-graders calibrate their palates.