Flavor & Cupping
Cupping
The standardized sensory evaluation protocol for assessing coffee quality, where coarsely ground coffee is steeped in hot water and tasted with a spoon. Cupping is the universal language of the coffee trade for buying, selling, and quality control.
深度解析
The SCA cupping protocol specifies 8.25 grams of coffee per 150 mL of water at 200F (93C), steeped for 4 minutes before breaking the crust and skimming. Cuppers slurp aggressively to aerosolize the liquid across the palate, evaluating fragrance, aroma, flavor, aftertaste, acidity, body, balance, uniformity, clean cup, sweetness, and overall impression. Each attribute is scored on a 6-10 scale, with the total determining specialty grade status. Professional cuppers calibrate regularly to maintain scoring consistency.