The Purpose of Cupping 

The main purposes of cupping are:

• Evaluate the coffee’s quality (for sourcing, roasting, or purchasing decisions)
• Identify flavour notes and characteristics
• Compare different coffees side-by-side
• Detect defects or inconsistencies
• Train your palate over time

At Mighty Wonders Coffee Roasters, cupping is part of our regular routine to profile new coffees and check the consistency of our roasted batches. We always aim to bring out the best in each bean.

Items You Will Need

To conduct a proper cupping session, you will need:

1. 1. Freshly roasted whole bean coffee (preferably within 7 to 14 days of roast)
   2. A burr grinder (to ensure uniform grind size)
   3. Cupping bowls (or any 150-200ml bowl-shaped vessels)
   4. Cupping spoons (or deep soup spoons)
   5. Kettle with hot water (around 93°C)
   6. Scale (for weighing coffee and water)
   7. Timer
   8. Tasting notes sheet aka coffee flavour wheel
   9. Optional: SCA cupping form (for a more structured evaluation)

Cupping Procedure: Step-by-Step

1. Weigh and Grind

• • Use a ratio of 8.25g of coffee per 150ml of water
  • Grind your coffee to a coarse consistency
  • Place grounds into each cupping bowl

2. Smell the Dry Grounds

• • Inhale the aroma of the dry coffee. Take notes of any fragrances like floral, fruity, nutty, earthy?

3. Add Hot Water

• • Pour hot water (93°C) directly over the grounds in each bowl.
  • Start your timer. Fill each bowl evenly.

4. Smell the Wet Aroma

• • After about 4 minutes, a crust of coffee grounds will form on top.
  • Break the crust gently using your spoon, and inhale deeply as the aroma escapes.

5. Skim the Crust

• • Use two spoons to remove the floating grounds and oils from the surface.

6. Wait and Taste

• • Let the coffee cool slightly (about 8-10 minutes after pouring).
  • Slurp a spoonful of coffee strongly to spray it across your palate.
  • Take notes on flavour, acidity, body, balance, sweetness, and aftertaste.

What to Look Out For

As you taste, consider:

       Aroma: What do you smell? Floral? Nutty? Spicy?

       Acidity: Bright and crisp? Dull or flat?

       Body: Light like tea? Heavy like syrup?

       Flavour: What specific flavours come through?

       Aftertaste: Is it clean, lingering, or harsh?

Over time, you will sharpen your palate and become more confident in identifying complex flavour profiles.

A simple way to start training your palate? Take note of the flavour descriptors on our coffee labels. As you brew and sip, try to identify those specific notes, whether it’s berries, chocolate, or floral hints. It is an easy yet effective way to begin recognizing the wide range of flavours coffee has to offer.

Final Thoughts

Cupping is a fantastic tool for understanding and appreciating specialty coffee. It builds sensory skills and brings people together over a shared passion for quality coffee. Whether you are a seasoned cupper or just starting out, the journey of taste and discover is well worth it.

Watch the videos:

1.What is Coffee Cupping?

2. Coffee Cupping: Step-by-Step Process