Coffee tasting, or 'cupping' as it's known in the industry, is an integral part of the coffee culture. Just as wine connoisseurs swirl, sniff, and sip their way to discern the intricate flavours of a fine wine, coffee aficionados indulge in a similar ritual to unravel the myriad of flavours hidden in a humble cup of coffee.
If you are looking to articulate your next cup of favourite coffee and differentiate your coffee from the 800 identifiable flavours' compounds, cupping will be the way to go!
You can carry out a coffee tasting with your latest beans purchased from the comfort of your home with the following items:
(1) Freshly ground beans of medium to medium-coarse size (i.e. Filter/French press size);
(2) Weighing Scale;
(3) 93-96 degrees Celsius of water;
(4) Cup/Bowl; and
(5) 2 Spoons.
The objective of cupping is to determine the flavours using the following testing parameters to guide you:
(1) Fragrance / Aroma through Smell
(2) Acidity / Body / Flavour / Aftertaste through Taste
This part can be a little tricky for beginners. Don't worry; you're not expected to identify the specific type of berry, or the region of the cocoa noted in your coffee. Start by trying to distinguish basic categories of flavours, like fruity, nutty, chocolaty, spicy, or floral.
Step 1 – Ground Beans
Grind the Beans: You'll need about 8.25 grams of coffee per 150ml of water. Grind the coffee to a medium to medium-coarse grind like French Press or Filter brew ground.
Step 2 – Dry Fragrance Test
Smell the Ground Coffee: Take a deep whiff of the ground coffee. This is called the "fragrance" and it gives you an initial sense of the coffee's qualities.
What are the notes you smell?
Once you have completed the fragrance test, it is time to brew the coffee! Here is how you brew:
Step 3 – Soak
Add Hot Water: Boil 150 ml of water per 8.25 grams of ground and let it cool for a minute or so (to about 93-96 degrees Celsius). Then, pour the hot water over the ground coffee, ensuring all the coffee is saturated. Let it steep for 4 minutes.
When the ground is soaked, steeping occurs, allowing for the extraction of flavours, oil, and caffeine from the coffee. It is important to time the steeping process as under or over steeping of grounds may cause under extraction resulting to weak taste or over extraction leading to bitterness.
Once 4 minutes is up, you should see a crust of coffee grounds on the surface and it’s time for Step 4.
Step 4– Break the Crust
After 4 minutes, a crust will form on top of the cup. Break this crust by stirring three times. As you do this, lean in to smell the aroma that is released. This is a key part of the cupping experience.
Step 5 – Remove Foam
Using two spoons, skim off any remaining coffee grounds or foam from the top.
Step 6 – Wet Aroma Test
1. Smell the Brewed Coffee: Take a deep whiff of the brewed coffee. Jot down the notes you smell.
Once the assessment of ground using your sense of smell, it is time to go into the taste test.
Hot Tip – Slurp, Do not Sip
You might think slurping is impolite, but in coffee tasting, it is essential. When you slurp, the coffee is atomised, covering your entire palate, and reaching your olfactory receptors, giving you a complete perception of the coffee's flavour.
Step 7 – Taste Test
Taste the Coffee: Now, it’s time to taste the coffee. Take a spoonful of coffee, slurp it (to aerate and distribute it across your palate), then note the flavours, body, acidity, sweetness, and aftertaste.
Additionally, when you have swallowed (or spit out) the coffee, pay attention to the taste that lingers in your mouth. This aftertaste or 'finish' can tell you a lot about the quality of the coffee.
Be sure to clean your spoon between each cup if you are cupping several coffees and cleanse your taste palate with a cup of water.
Step 8 - Evaluate
Reflect on and write down your observations. You can use a coffee flavour wheel to help you identify different flavours and aromas.
Step 9 – Compare
If you are cupping multiple coffees, repeat the process with each coffee, then compare your tasting notes.
Step 10 – Practice
The more you taste, the better you'll get at identifying subtle flavours and nuances.
In conclusion, the world of coffee is vast and diverse. Each coffee varietal has its unique set of flavours, influenced by its variety, where it was grown, and how it was processed and roasted. Learning to appreciate these subtleties will not only make you a more discerning coffee drinker but will also open the door to a new world of sensory experiences.