Through the cupping we intend to find and assess all characteristics that define a coffee. It will help us give an objective value judgment, comparing several coffees, or test whether a coffee is set to predetermined characteristics.
A good cupping should be subjective and much better if blind. It will compare our evaluations with other cuppers to jointly define the characteristics of the coffees analyzed. It will help in the success of the cupping, following a strict order of the rules and having the proper equipment, without improvisations that could distort the process.
It is important to work in a clean, clear, odorless and noiseless place that could interfere with the concentration. Needless to say, tobacco and spirits are prohibited.
Coffee Cupping will assess the following characteristics:
1. Fragrance: From the ground and roasted coffee bean.
2. Aroma: Smelling the infusion.
3. Taste: Through testing the infusion.
4. Aftertaste: The stimulation from the vapors produced in the mouth at the time of sucking.
5. Aftertaste: After spitting the portion sucked and swallowed.
6. Body: Assessed for density and texture of the drink.