For many coffee enthusiasts, the journey doesn’t end at brewing the perfect pour-over or espresso. They go deeper into specialty coffee flavours, aromas, and textures. That’s where coffee cupping comes in, a professional tasting method used by roasters, baristas, and Q-graders to evaluate beans.

The good news? You don’t need a lab or expensive equipment to try it yourself. Coffee cupping at home is a rewarding way to develop your palate, understand flavour notes, and refine your appreciation of the beans you love.

Originally developed for professionals in the coffee trade, cupping has become popular among specialty coffee enthusiasts who want to:

• Compare beans from different origins
• Detect subtle flavour notes
• Train their palate for sensory precision
• Develop a deeper connection to the coffee they drink daily

The beauty of cupping is that you don’t need much beyond what most people already own. Here are a few dedicated tools that can elevate the experience:

• Coffee grinder: Burr grinder capable of a medium-coarse grind.
• Digital scale: Accuracy matters; measure grams, not scoops.
• Hot water kettle: Preferably with a gooseneck for controlled pouring.
• Cupping bowls or small glasses: 200 ml capacity each.
• Cupping spoons: Deep, round spoons designed for slurping. (Soup spoons work in a pinch.)
• Timer: To track steeping and tasting stages.

Optional but helpful: the SCA Coffee Taster’s Flavour Wheel, a tool for identifying and naming flavour notes. You can start with this interactive Flavour Wheel as well.

1. Select Your Coffees

Choose at least two different beans for comparison. Aim for diversity: try coffees from different origins, processing methods, or roast levels.

Check our selection below, it will give you different flavour profiles to start:

2. Measure and Grind

• Use 8.25 g of coffee per 150 ml of water (the standard cupping ratio).
• Grind to medium-coarse, similar to French press consistency.
• Place grounds in separate bowls.

4. Add Hot Water

• Heat water to about 93°C (200°F).
• Pour carefully over the grounds, filling each bowl.
• Start your timer.

5. Break the Crust

After 4 minutes, a crust of floating grounds will form. Stir gently three times with your spoon while inhaling the burst of aroma. This step is key for capturing fragrance.

8. Evaluate and Compare

Take notes on:

• Aroma: Fragrance of dry grounds and wet brew
• Flavour: Primary taste impressions
• Acidity: Brightness and vibrancy
• Body: Mouthfeel (thin vs. creamy)
• Aftertaste: Flavours that linger after swallowing

Palate development takes practice. Here are techniques that professional tasters use:

Learning common flavour categories can guide your tasting:

Many roasters include flavour notes on their packaging, use these as cues but trust your own palate.

• Avoid strong smells: No perfume, candles, or cooking odours nearby.
• Cup in silence: Focused attention helps detect subtle notes.
• Spit if needed: Like wine tasting, you don’t need to swallow every sip.
• Compare roast dates: Always use freshly roasted beans, ideally 4–14 days post-roast.
• Document results: Keep a cupping journal to track progress.

What ratio should I use for coffee cupping?

The standard is 8.25 g of coffee per 150 ml of water, following SCA guidelines.

Can I cup coffee without special cupping bowls?

Yes. Any heatproof glass or bowl of about 200 ml works fine. Uniform size across samples matters more than brand.

Why do people slurp coffee during cupping?

Slurping aerates the liquid and spreads it evenly across the palate, enhancing flavour perception.

How long should I wait before tasting?

Wait about 8–10 minutes after pouring hot water, when the coffee cools to 65°C (150°F) or lower.

Do I need multiple coffees for cupping?

While you can cup a single coffee, comparing at least two or three helps highlight flavour differences and trains your palate more effectively.