Coffee Cupping
Encyclopedia
Coffee cupping, or coffee tasting, is the practice of observing the tastes and aromas of brewed coffee
. It is a professional practice but can be done informally by anyone or by professionals known as "Master Tasters". A standard coffee cupping procedure involves deeply sniffing the coffee, then loudly slurping the coffee so it spreads to the back of the tongue. The coffee taster attempts to measure aspects of the coffee's taste, specifically the body (the texture or mouthfeel
, such as oil
iness), sweetness (the perceived sweetness at the sides of the tongue), acid
ity (a sharp and tangy feeling at the tip of the tongue, like when biting into an orange
), flavour (the characters in the cup), and aftertaste. Since coffee bean
s embody telltale flavours from the region where they were grown, cuppers may attempt to predict the coffee's origin.
Coffee
Coffee is a brewed beverage with a dark,init brooo acidic flavor prepared from the roasted seeds of the coffee plant, colloquially called coffee beans. The beans are found in coffee cherries, which grow on trees cultivated in over 70 countries, primarily in equatorial Latin America, Southeast Asia,...
. It is a professional practice but can be done informally by anyone or by professionals known as "Master Tasters". A standard coffee cupping procedure involves deeply sniffing the coffee, then loudly slurping the coffee so it spreads to the back of the tongue. The coffee taster attempts to measure aspects of the coffee's taste, specifically the body (the texture or mouthfeel
Mouthfeel
Mouthfeel is a product's physical and chemical interaction in the mouth, an aspect of food rheology. It is a concept used in many areas related to the testing and evaluating of foodstuffs, such as wine-tasting and rheology. It is evaluated from initial perception on the palate, to first bite,...
, such as oil
Oil
An oil is any substance that is liquid at ambient temperatures and does not mix with water but may mix with other oils and organic solvents. This general definition includes vegetable oils, volatile essential oils, petrochemical oils, and synthetic oils....
iness), sweetness (the perceived sweetness at the sides of the tongue), acid
Acid
An acid is a substance which reacts with a base. Commonly, acids can be identified as tasting sour, reacting with metals such as calcium, and bases like sodium carbonate. Aqueous acids have a pH of less than 7, where an acid of lower pH is typically stronger, and turn blue litmus paper red...
ity (a sharp and tangy feeling at the tip of the tongue, like when biting into an orange
Orange (fruit)
An orange—specifically, the sweet orange—is the citrus Citrus × sinensis and its fruit. It is the most commonly grown tree fruit in the world....
), flavour (the characters in the cup), and aftertaste. Since coffee bean
Coffee bean
A coffee bean is a seed of a coffee plant. It is the pit inside the red or purple fruit often referred to as a cherry. Even though they are seeds, they are referred to as 'beans' because of their resemblance to true beans. The fruits - coffee cherries or coffee berries - most commonly contain two...
s embody telltale flavours from the region where they were grown, cuppers may attempt to predict the coffee's origin.
Aromas
- Animal-like - This odour descriptor is somewhat reminiscent of the smell of animals. It is not a fragrant aroma like muskMuskMusk is a class of aromatic substances commonly used as base notes in perfumery. They include glandular secretions from animals such as the musk deer, numerous plants emitting similar fragrances, and artificial substances with similar odors. Musk was a name originally given to a substance with a...
but has the characteristic odour of wet furFurFur is a synonym for hair, used more in reference to non-human animals, usually mammals; particularly those with extensives body hair coverage. The term is sometimes used to refer to the body hair of an animal as a complete coat, also known as the "pelage". Fur is also used to refer to animal...
, sweatSweatingPerspiration is the production of a fluid consisting primarily of water as well as various dissolved solids , that is excreted by the sweat glands in the skin of mammals...
, leatherLeatherLeather is a durable and flexible material created via the tanning of putrescible animal rawhide and skin, primarily cattlehide. It can be produced through different manufacturing processes, ranging from cottage industry to heavy industry.-Forms:...
, hides or urineUrineUrine is a typically sterile liquid by-product of the body that is secreted by the kidneys through a process called urination and excreted through the urethra. Cellular metabolism generates numerous by-products, many rich in nitrogen, that require elimination from the bloodstream...
. It is not necessarily considered as a negative attribute but is generally used to describe strong notes. - Ashy - This odour descriptor is similar to that of an ashtrayAshtrayAn ashtray is a receptacle for ash and butts from cigarettes and cigars. Ashtrays are typically made of fireproof material such as glass, heat-resistant plastic, pottery, metal, or rock....
, the odour of smokers'Tobacco smokingTobacco smoking is the practice where tobacco is burned and the resulting smoke is inhaled. The practice may have begun as early as 5000–3000 BCE. Tobacco was introduced to Eurasia in the late 16th century where it followed common trade routes...
fingers or the smell one gets when cleaning out a fireplaceFireplaceA fireplace is an architectural structure to contain a fire for heating and, especially historically, for cooking. A fire is contained in a firebox or firepit; a chimney or other flue allows gas and particulate exhaust to escape...
. It is not used as a negative attribute. Generally speaking this descriptor is used by the tasters to indicate the degree of roastCoffee roastingRoasting coffee transforms the chemical and physical properties of green coffee beans into roasted coffee products. The roasting process is what produces the characteristic flavor of coffee by causing the green coffee beans to expand and to change in color, taste, smell, and density...
. - Burnt/Smoky - This odour and flavour descriptor is similar to that found in burnt foodCombustionCombustion or burning is the sequence of exothermic chemical reactions between a fuel and an oxidant accompanied by the production of heat and conversion of chemical species. The release of heat can result in the production of light in the form of either glowing or a flame...
. The odour is associated with smoke produced when burning wood. This descriptor is frequently used to indicate the degree of roast commonly found by tasters in dark-roasted or oven-roasted coffees. - Chemical/Medicinal - This odour descriptor is reminiscent of chemicals, medicines and the smell of hospitals. This term is used to describe coffees having aromas such as rio flavour, chemical residues or highly aromatic coffees which produce large amounts of volatilesVolatile organic compoundVolatile organic compounds are organic chemicals that have a high vapor pressure at ordinary, room-temperature conditions. Their high vapor pressure results from a low boiling point, which causes large numbers of molecules to evaporate or sublimate from the liquid or solid form of the compound and...
. - Chocolate-like - This aroma descriptor is reminiscent of the aroma and flavour of cocoaCocoa solidsCocoa solids are the low-fat component of chocolate. When sold as an end product, it may also be called cocoa powder, cocoa, and cacao....
powder and chocolateChocolateChocolate is a raw or processed food produced from the seed of the tropical Theobroma cacao tree. Cacao has been cultivated for at least three millennia in Mexico, Central and South America. Its earliest documented use is around 1100 BC...
(including dark chocolate and milk chocolate). It is an aroma that is sometimes referred to as sweet. - Caramel - This aroma descriptor is reminiscent of the odour and flavour produced when caramelizing sugarCaramelizationCaramelization is the browning of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color. As the process occurs, volatile chemicals are released, producing the characteristic caramel flavor....
without burning it. Tasters should be cautioned not to use this attribute to describe a burning note. - Cereal/Malty/Toast-like - This descriptor includes aromas characteristic of cerealCerealCereals are grasses cultivated for the edible components of their grain , composed of the endosperm, germ, and bran...
, maltMaltMalt is germinated cereal grains that have been dried in a process known as "malting". The grains are made to germinate by soaking in water, and are then halted from germinating further by drying with hot air...
, and toastToastToast is bread that has been browned by exposure to radiant heat. This browning reaction is known as the Maillard reaction. Toasting warms the bread and makes it firmer, so it holds toppings more securely...
. It includes scents such as the aroma and flavour of uncooked or roasted grain (including roasted corn, barley or wheat), malt extract and the aroma and flavour of freshly baked breadBreadBread is a staple food prepared by cooking a dough of flour and water and often additional ingredients. Doughs are usually baked, but in some cuisines breads are steamed , fried , or baked on an unoiled frying pan . It may be leavened or unleavened...
and freshly made toast. This descriptor has a common denominator, a grain-type aroma. The aromas in this descriptor were grouped together since tasters used these terms interchangeably when evaluating standards of each one. - Earthy - The characteristic odour of fresh, wet soilSoilSoil is a natural body consisting of layers of mineral constituents of variable thicknesses, which differ from the parent materials in their morphological, physical, chemical, and mineralogical characteristics...
or humus. Sometimes associated with mouldsMoldMolds are fungi that grow in the form of multicellular filaments called hyphae. Molds are not considered to be microbes but microscopic fungi that grow as single cells called yeasts...
and reminiscent of raw potatoPotatoThe potato is a starchy, tuberous crop from the perennial Solanum tuberosum of the Solanaceae family . The word potato may refer to the plant itself as well as the edible tuber. In the region of the Andes, there are some other closely related cultivated potato species...
flavour, a common flavournote in coffees from Asia. - Floral - This aroma descriptor is similar to the fragrance of flowerFlowerA flower, sometimes known as a bloom or blossom, is the reproductive structure found in flowering plants . The biological function of a flower is to effect reproduction, usually by providing a mechanism for the union of sperm with eggs...
s. It is associated with the slight scent of different types of flowers including honeysuckleHoneysuckleHoneysuckles are arching shrubs or twining vines in the family Caprifoliaceae, native to the Northern Hemisphere. There are about 180 species of honeysuckle, 100 of which occur in China; Europe, India and North America have only about 20 native species each...
, jasmineJasmineJasminum , commonly known as jasmines, is a genus of shrubs and vines in the olive family . It contains around 200 species native to tropical and warm temperate regions of the Old World...
, dandelion and nettleNettleNettles constitute between 24 and 39 species of flowering plants of the genus Urtica in the family Urticaceae, with a cosmopolitan though mainly temperate distribution. They are mostly herbaceous perennial plants, but some are annual and a few are shrubby...
s. It is mainly found when an intense fruity or green aroma is perceived but rarely found having a high intensity by itself. - Fruity/Citrus - This aroma is reminiscent of the odour and taste of fruitFruitIn broad terms, a fruit is a structure of a plant that contains its seeds.The term has different meanings dependent on context. In non-technical usage, such as food preparation, fruit normally means the fleshy seed-associated structures of certain plants that are sweet and edible in the raw state,...
. The natural aroma of berriesBerryThe botanical definition of a berry is a fleshy fruit produced from a single ovary. Grapes are an example. The berry is the most common type of fleshy fruit in which the entire ovary wall ripens into an edible pericarp. They may have one or more carpels with a thin covering and fleshy interiors....
is highly associated with this attribute. The perception of high acidity in some coffees is correlated with the citrusCitrusCitrus is a common term and genus of flowering plants in the rue family, Rutaceae. Citrus is believed to have originated in the part of Southeast Asia bordered by Northeastern India, Myanmar and the Yunnan province of China...
characteristic. Tasters should be cautioned not to use this attribute to describe the aroma of unripe or overripe fruit. - Grassy/Green/Herbal - This aroma descriptor includes three terms which are associated with odours reminiscent of a freshly mown lawnLawnA lawn is an area of aesthetic and recreational land planted with grasses or other durable plants, which usually are maintained at a low and consistent height. Low ornamental meadows in natural landscaping styles are a contemporary option of a lawn...
, fresh green grassGrassGrasses, or more technically graminoids, are monocotyledonous, usually herbaceous plants with narrow leaves growing from the base. They include the "true grasses", of the Poaceae family, as well as the sedges and the rushes . The true grasses include cereals, bamboo and the grasses of lawns ...
or herbHerbExcept in botanical usage, an herb is "any plant with leaves, seeds, or flowers used for flavoring, food, medicine, or perfume" or "a part of such a plant as used in cooking"...
s, green foliageLeafA leaf is an organ of a vascular plant, as defined in botanical terms, and in particular in plant morphology. Foliage is a mass noun that refers to leaves as a feature of plants....
, green beanGreen beanGreen beans , also known as French beans , are the unripe fruit of any kind of bean, including the yardlong bean, the hyacinth bean, the winged bean, and especially the common bean , whose pods are also usually called string beans in the northeastern and western United States, but can also be...
s or unripe fruit. - Nutty - This aroma is reminiscent of the odour and flavour of fresh nutsNut (fruit)A nut is a hard-shelled fruit of some plants having an indehiscent seed. While a wide variety of dried seeds and fruits are called nuts in English, only a certain number of them are considered by biologists to be true nuts...
(distinct from rancid nuts) and not of bitter almondsAlmondThe almond , is a species of tree native to the Middle East and South Asia. Almond is also the name of the edible and widely cultivated seed of this tree...
. - Rancid/Rotten - This aroma descriptor includes two terms which are associated with odours reminiscent of rancidificationRancidificationRancidification is the chemical decomposition of fats, oils and other lipids . When these processes occur in food, undesirable odors and flavors can result. In some cases, however, the flavors can be desirable . In processed meats, these flavors are collectively known as "warmed over flavor"...
and oxidation of several products. Rancid as the main indicator of fat oxidation mainly refers to rancid nuts and rotten is used as an indicator of deteriorated vegetables or non-oily products. Tasters should be cautioned not to apply these descriptors to coffees that have strong notes but no signs of deterioration. - Rubber-like - This odour descriptor is characteristic of the smell of hot tyresTireA tire or tyre is a ring-shaped covering that fits around a wheel rim to protect it and enable better vehicle performance by providing a flexible cushion that absorbs shock while keeping the wheel in close contact with the ground...
, rubber bandRubber bandA rubber band is a short length of rubber and latex formed in the shape of a loop and is commonly used to hold multiple objects together...
s and rubber stoppersStopper (plug)A bung is truncated cylindrical or conical closure to seal a container, such as a bottle, tube or barrel. Unlike a lid which encloses a container from the outside without displacing the inner volume, a bung is partially inserted inside the container to act as a seal...
. It is not considered a negative attribute but has a characteristic strong note highly recognisable in some coffees. - Spicy - This aroma descriptor is typical of the odour of sweet spices such as cloveCloveCloves are the aromatic dried flower buds of a tree in the family Myrtaceae. Cloves are native to the Maluku islands in Indonesia and used as a spice in cuisines all over the world...
s, cinnamonCinnamonCinnamon is a spice obtained from the inner bark of several trees from the genus Cinnamomum that is used in both sweet and savoury foods...
and allspiceAllspiceAllspice, also called Jamaica pepper, pepper, myrtle pepper, pimenta, or newspice, is a spice that is the dried unripe fruit of Pimenta dioica , a mid-canopy tree native to the Greater Antilles, southern Mexico, and Central America, now cultivated in many warm parts of the world...
. Tasters are cautioned not to use this term to describe the aroma of savoury spices such as pepperBlack pepperBlack pepper is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. The fruit, known as a peppercorn when dried, is approximately in diameter, dark red when fully mature, and, like all drupes, contains a single seed...
, oreganoOreganoOregano – scientifically named Origanum vulgare by Carolus Linnaeus – is a common species of Origanum, a genus of the mint family . It is native to warm-temperate western and southwestern Eurasia and the Mediterranean region.Oregano is a perennial herb, growing from 20–80 cm tall,...
and Indian spices. - Tobacco - This aroma descriptor is reminiscent of the odour and taste of tobaccoTobaccoTobacco is an agricultural product processed from the leaves of plants in the genus Nicotiana. It can be consumed, used as a pesticide and, in the form of nicotine tartrate, used in some medicines...
but should not be used for burnt tobacco. - Winey - This terms is used to describe the combined sensation of smell, taste and mouthfeel experiences when drinking wineWineWine is an alcoholic beverage, made of fermented fruit juice, usually from grapes. The natural chemical balance of grapes lets them ferment without the addition of sugars, acids, enzymes, or other nutrients. Grape wine is produced by fermenting crushed grapes using various types of yeast. Yeast...
. It is generally perceived when a strong acidic or fruity note is found. Tasters should be cautioned not to apply this term to a sour or fermentedFermentation (food)Fermentation in food processing typically is the conversion of carbohydrates to alcohols and carbon dioxide or organic acids using yeasts, bacteria, or a combination thereof, under anaerobic conditions. Fermentation in simple terms is the chemical conversion of sugars into ethanol...
flavour. - Woody - This aroma descriptor is reminiscent of the smell of dry woodWoodWood is a hard, fibrous tissue found in many trees. It has been used for hundreds of thousands of years for both fuel and as a construction material. It is an organic material, a natural composite of cellulose fibers embedded in a matrix of lignin which resists compression...
, an oak barrelBarrelA barrel or cask is a hollow cylindrical container, traditionally made of vertical wooden staves and bound by wooden or metal hoops. Traditionally, the barrel was a standard size of measure referring to a set capacity or weight of a given commodity. A small barrel is called a keg.For example, a...
, dead wood or cardboard paper.
Taste
- Acidity - A basic taste characterised by the solution of an organic acidOrganic acidAn organic acid is an organic compound with acidic properties. The most common organic acids are the carboxylic acids, whose acidity is associated with their carboxyl group –COOH. Sulfonic acids, containing the group –SO2OH, are relatively stronger acids. The relative stability of the conjugate...
. A desirable sharp and pleasing taste particularly strong with certain origins as opposed to an over-fermented sour taste. - Bitterness - A primary taste characterised by the solution of caffeineCaffeineCaffeine is a bitter, white crystalline xanthine alkaloid that acts as a stimulant drug. Caffeine is found in varying quantities in the seeds, leaves, and fruit of some plants, where it acts as a natural pesticide that paralyzes and kills certain insects feeding on the plants...
, quinineQuinineQuinine is a natural white crystalline alkaloid having antipyretic , antimalarial, analgesic , anti-inflammatory properties and a bitter taste. It is a stereoisomer of quinidine which, unlike quinine, is an anti-arrhythmic...
and certain other alkaloidAlkaloidAlkaloids are a group of naturally occurring chemical compounds that contain mostly basic nitrogen atoms. This group also includes some related compounds with neutral and even weakly acidic properties. Also some synthetic compounds of similar structure are attributed to alkaloids...
s. This taste is considered desirable up to a certain level and is affected by the degree of roast brewing procedures. - Sweetness - This is a basic taste descriptor characterised by solutions of sucroseSucroseSucrose is the organic compound commonly known as table sugar and sometimes called saccharose. A white, odorless, crystalline powder with a sweet taste, it is best known for its role in human nutrition. The molecule is a disaccharide composed of glucose and fructose with the molecular formula...
or fructoseFructoseFructose, or fruit sugar, is a simple monosaccharide found in many plants. It is one of the three dietary monosaccharides, along with glucose and galactose, that are absorbed directly into the bloodstream during digestion. Fructose was discovered by French chemist Augustin-Pierre Dubrunfaut in 1847...
which are commonly associated with sweet aroma descriptors such as fruity, chocolate and caramel. It is generally used for describing coffees which are free from off-flavours. - Saltiness - A primary taste characterised by a solution of sodium chlorideSodium chlorideSodium chloride, also known as salt, common salt, table salt or halite, is an inorganic compound with the formula NaCl. Sodium chloride is the salt most responsible for the salinity of the ocean and of the extracellular fluid of many multicellular organisms...
or other salts. - Sourness - This basic taste descriptor refers to an excessively sharp, biting and unpleasant flavour (such as vinegarVinegarVinegar is a liquid substance consisting mainly of acetic acid and water, the acetic acid being produced through the fermentation of ethanol by acetic acid bacteria. Commercial vinegar is produced either by fast or slow fermentation processes. Slow methods generally are used with traditional...
or acetic acid). It is sometimes associated with the aroma of fermented coffee. Tasters should be cautious not to confuse this term with acidity which is generally considered a pleasant and desirable taste in coffee.
Mouthfeel
- Body - This attribute descriptor is used to describe the physical properties of the beverage. A strong but pleasant full mouthfeel characteristic as opposed to being thin.
- To an amateur coffee taster, body can be compared to drinking milk. A heavy body is comparable to whole milk while a light body can be comparable to skim milk.
- Astringency - The astringentAstringentAn astringent substance is a chemical compound that tends to shrink or constrict body tissues, usually locally after topical medicinal application. The word "astringent" derives from Latin adstringere, meaning "to bind fast"...
attribute is characteristic of an after-taste sensation consistent with a dry feeling in the mouth, undesirable in coffee.