Perfecting Your Coffee Tasting Skills

17 items · Cooking · Medium difficulty · 30 min

Sharpen your palate and score specialty coffees with a simple cupping routine.

• Set up cupping station

  Clear workspace, provide good light, a towel, and quiet for focused tasting.

• Arrange cupping bowls and spoons
• Label each sample cup

  Include origin, roast level, and a sample code to avoid bias.

• Fill kettle and prepare timer

  Use fresh water and set a visible timer or app.

• Measure and grind beans

  Weigh equal doses and grind just before cupping for consistency.

• Heat water to 92–96°C (197–205°F)

  Use a thermometer or kettle with temperature control; handle hot water safely.

• Pour hot water evenly over grounds

  Saturate grounds to form a uniform crust across each cup.

• Start timer for steep (3–4 minutes)

  Follow the steep time consistently for all samples.

• Break the crust and smell the aroma

  Use a spoon to break crust and inhale deeply to capture top aromas.

• Skim grounds and clear the surface

  Remove floating grounds and foam so the cup surface is clean for tasting.

• Slurp and taste each sample

  Slurp to aerate and coat the palate; evaluate twice for consistency.

• Compare acidity, body, finish, and flavor notes

  Use an aroma wheel to name and compare sensations across cups.

• Note processing method influence

  Record how washed, natural, or honey processes affect sweetness and mouthfeel.

• Taste single origins: Ethiopia, Colombia, Panama

  Cup origins side-by-side to identify floral, fruity, and regional traits.

• Compare roast levels (light, medium, dark)

  Cup the same origin at different roasts to assess flavor development.

• Journal tasting notes and score each cup

  Record aroma, flavor, acidity, body, finish, and a numeric score.

• Clean and store cupping equipment

  Rinse spoons and bowls, dry thoroughly, and store beans properly.

Printed from TickYouOff — the interactive version tracks your progress and can be shared with others.