Cupping (sensory evaluation protocol)
The trade's standard tasting method: coffee steeped in open bowls at a fixed ratio, the crust broken and the brew slurped from spoons. Used to grade green coffee and judge competitions; the ratio and water figures are restated here as facts.
Immersion3 published standards
- Ratio
- 1:18.2to 1:18.2
- Temperature
- 92–94°C
- Time
- 4–5 min
- Grind
- Medium coarse
How it works
Cut away, step by step2:36
Wait 3-5 minutes while a crust forms
Parameters
Working ranges- Ratio, coffee to water
- 1:18.2 to 1:18.255 g per litre
- Dose
- 8.3–12.0 g
- Water
- 150–220 ml
- Water temperature
- 92–94 °C198–201 °F
- Contact time
- 4–5 min
- Grind
- Medium coarse
- Pressure
- Atmospheric
- Filter
- None; crust broken and skimmed, tasted with a spoon
Ranges are this atlas's summary of common practice, not a standard. Published standards are listed separately below, with their sources.
Where it sits among 29 methods
Temperature 0°100°
Time 10 s25 h
Strength 0 g/L650 g/L
Pale bars are the other methods; strength is grams of coffee per litre of water.
Published standards
Numbers as facts, with their source| Body | Parameter | Value | Source |
|---|---|---|---|
| SCA cupping protocol, as restated by Royal Coffee | ratio | 8.25 g coffee per 150 ml water | royalcoffee.com |
| SCA cupping protocol, as restated by Royal Coffee | water | about 93 C, roughly 150 ppm TDS (2009 SCAA water figures: 68 ppm calcium hardness, 40 ppm alkalinity, pH 7.0, 10 ppm sodium) | royalcoffee.com |
| SCA Coffee Standards PDF, text via search | cupping grind | 70-75% of grounds pass a 20-mesh sieve; roast 8-12 min, cupped 8-24 h after roasting | sca.coffee |
Origins and brewers
Origins of the method
- Year
- not published
- Where
- United States
Trade practice formalised by the SCAA (now SCA) protocol; the SCA now publishes the Coffee Value Assessment (SCA-102/103/104/105) as its evaluation standard
Brewers
Immersion