Coffee cupping is the process of evaluating the quality and taste of different coffee roasts. At Calioh Coffee, we take great pride in our cupping process, which allows us to ensure that each roast meets our high standards of excellence.
The process of coffee cupping involves several steps. First, the coffee beans are ground and placed in a shallow bowl or cup. Hot water is then poured over the grounds, and the coffee is left to steep for several minutes. During this time, a crust forms on the surface of the coffee, which is then broken by stirring the grounds.
Once the crust has been broken, the cupper (or taster) takes a spoon and dips it into the coffee, taking care to slurp the liquid in order to aerate it and spread it across the tongue. This allows the cupper to taste the full range of flavors in the coffee, from the initial acidity to the final finish.
The cupper then evaluates the coffee based on several criteria, including aroma, acidity, body, flavor, and finish. Let's take a closer look at each of these criteria:
Aroma: The aroma of the coffee can tell you a lot about its flavor profile. It can range from floral and fruity to earthy and nutty. Aroma is evaluated by sniffing the coffee before and after adding water.
Acidity: Acidity refers to the brightness or sharpness of the coffee. It can vary from tart to crisp. High acidity can give the coffee a bright, clean flavor, while low acidity can make it taste flat and dull.
Body: Body refers to the weight and texture of the coffee. It can range from light to heavy. A full-bodied coffee will feel rich and creamy in the mouth, while a lighter coffee will feel thin and watery.
Flavor: Flavor is the taste of the coffee. It can be sweet, bitter, or savory. The flavor is evaluated by slurping the coffee, which aerates it and spreads it across the tongue. This allows the taster to experience the full range of flavors in the coffee.
Finish: Finish refers to the aftertaste of the coffee. It can be clean, lingering, or unpleasant. A good finish will leave a pleasant aftertaste in the mouth, while a bad finish can leave a bitter or sour taste.
By evaluating the coffee based on these criteria, cuppers can identify the unique characteristics of each coffee and determine how it compares to other coffees. At Calioh Coffee, we take cupping very seriously. We use it as a way to evaluate the quality and taste of our coffee roasts, and to make sure that our customers are getting the best possible coffee experience. By using this process, we can ensure that each roast is of the highest quality, and that our customers will be able to taste the unique flavors and characteristics of each coffee.