The cupping table

A minimum of 4 samples / cups should be used for each of the different coffees to be analysed. This allows you to spot any defects or cup “faults” that might show up in a single, or few cups of the same coffee type.

Samples of both the roasted and green beans should be positioned in the centre of the table for visual evaluation. However, they are best covered during the cupping and evaluated afterwards, so as not to influence the opinion of the cupper – either way, they can give clues as to the quality and consistency of the coffee.

Wherever possible the cupping should always be done blind, so that that you can’t be influenced by your existing thoughts or knowledge about a coffee. When cupping a coffee for the first time, we tend to roast the coffee a little lighter than how we might decide to roast it overall. Lighter roasting allows a full evaluation of the defects, aromas and sweetness that may all reduce or be masked during longer roasts.

Opinions do vary on the above. Producers seem to prefer lighter roasts in order to accentuate defects from the green coffee, but importers and roasters may argue towards tasting at darker roast levels that will reflect the flavour characteristics being sought. However, consistency between roasts is the key factor to ensure each coffee gets a fair chance.

Each sample of coffee can then be weighed out and ground accordingly, ready for the analysis.