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Thread: How do you cup?

  1. #1
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    How do you cup?

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    When we refer to cupping a coffee, I think itd help to know what technique people are using when they provide their notes. Are you cupping traditionally under SCAA guidelines, cupping as espresso, as plunger or what? Obviously different cupping techniques can harbour different outcomes.

    Personally if Im cupping my roasts, Ill cup it a few different ways.

    Usually Ill roast up some according to the SCAA guidelines (light-medium roast). Obviously i dont have the means to measure it with an Agtron, or even roast it to an exact profile, but the method seems to be a good base to start from in regards to my consistency. I usually grind it fairly coarse, keep to 8.25g per 150ml, 4 minute steep time before breaking the crust, skim it and cup it throughout the natural cooling time, slurping away with a cupping spoon (thanks to SCAJ ;) )

    If I roast it for espresso, Ill usually cup it as an espresso, but run it through a syphon or paper filter for kicks. I find that usually helps in identifying roast faults that can get covered in the espresso cup.

    I rarely document my notes on paper.... theyre kept in the files of my brain somewhere.

    Anyway, theyre far from definitive as far as my process is concerned, but Im keen to get the ball rolling. Im looking forward to hearing how others cup their coffee. I think its helpful to get back to the product were drinking forgetting about the machinery for a second, and evaluating the coffee for what it is.

    YeeZa

  2. #2
    mwatt
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    Re: How do you cup?

    Quote Originally Posted by YeeZa link=1228279080/0#0 date=1228279080
    I think its helpful to get back to the product were drinking forgetting about the machinery for a second, and evaluating the coffee for what it is.
    I like. I love my Giotto, but hes very much a means to an end ;)

    Like yourself, I will usually do a light roast, pull out the SCAJ spoon and do a traditional cupping of any bean I manage to get my grubby hands on. I love how raw a traditional cupping is. I love that I can walk away, come back 5 mins later, 10 mins later, 20 mins later and find something new in the cup. Thats what this games all about, I reckon.

    I keep (some) notes on my blog; its easier than paper, which has a habit of wandering, and I find it later with brightly coloured texta drawings all over my precious notes.

    I now roast separately for brewed methods and for espresso. But Ill try them reversed. I have to ;) Cant help myself!

    Ill pull shots of light roasts, and try it neat as well as with milk. Then Ill stick the darker stuff through the filter. Sometimes itll yield terrible results, but sometimes you stumble onto something amazing :)

  3. #3
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    Re: How do you cup?

    Ok, so either no one cupps their coffee or.... :-X?

    Id personally love to hear from some commercial roasters on their cupping regimes.

  4. #4
    Senior Member Koffee_Kosmo's Avatar
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    Re: How do you cup?

    I have to admit that I have no experience with cupping
    I am waiting for Veneziano in Brisbane to organise some cupping days so I can learn

    KK

  5. #5
    Mal Dimal's Avatar
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    Re: How do you cup?

    Easy there Yeeza... ;)

    I use my trusty pair of old poppers to roast the samples Im going to cup then brew in a couple of small Plungers. Not traditional cupping I know but Im used to to doing it this way and seems to work well enough. Roast batches of approx. 80g are taken to about CS8-9 after First Crack but well before Second Crack starts and then cooled quickly.

    Also do some cupping after roasts in the Corretto to make sure Ive "hit" the roast where I was aiming by comparing with previous notes of earlier roast batches. Dont do this after every Corretto roast, mostly with beans that I may not have roasted for a while or with a new blend Im trying. I just hold back 20g or so from a batch and knock up a couple of Plunger brews, one about an hour after the end of a roast and another brew after 3 hours or so.

    My cupping notes are very basic, to say the least and are constrained within five key areas, namely...

    Fragrance
    Acidity
    Body
    Sweetness
    Finish

    And basically any other impressions that may be helpful (to me) and not necessarily anyone else, e.g. what I might change in a subsequent roast.

    I have never attended any kind of Cupping Course so tend to stick with descriptions that mean something to me but may not be very helpful to others but I guess thats the whole idea really. If you use terms that are too generic, the meaning you meant to record and convey for later on may get watered down and lost. Always best to stick with descriptions that you are not likely to forget in a few years from now... Especially important in my case ::)

    Mal.
    P.S.
    I use the form attached (PDF File) as a guide to help me with identifying flavours and traits, etc but dont actually use the form to record the info.


  6. #6
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    Re: How do you cup?

    I do traditional cupping, the exact process depends on the reason for my cupping.

    If I am looking at a new green sample than its a light-med roast cupped traditionally. Normally 3 cups per sample with a reference bean closest to what I am looking at. Then i roast to a degree I am happy with for filter and espresso and compare.

    i also cup every roast i do, most are espresso roasts, some are filter roasts. 1 cup per sample in the traditional way. This is my QA cupping and is not as exciting as a regular cupping as it often involves 15-20 cups of which more than 10 can be the same blend.

  7. #7
    mwatt
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    Re: How do you cup?

    Quote Originally Posted by Mal link=1228279080/0#4 date=1228398379

    My cupping notes are very basic, to say the least and are constrained within five key areas, namely...

    Fragrance
    Acidity
    Body
    Sweetness
    Finish

    And basically any other impressions that may be helpful (to me) and not necessarily anyone else, e.g. what I might change in a subsequent roast.

    I have never attended any kind of Cupping Course so tend to stick with descriptions that mean something to me but may not be very helpful to others but I guess thats the whole idea really. If you use terms that are too generic, the meaning you meant to record and convey for later on may get watered down and lost. Always best to stick with descriptions that you are not likely to forget in a few years from now... Especially important in my case ::)
    Ooh, thats what i meant to add. I describe, I dont score. Im too inexperienced to have any use for numerical values. Scoring acidity as 3 or 8 would be completely arbitrary for me, as I just dont have the experience or the sensory memory banks. So I stick to words that I can look back on and understand at a later point.



  8. #8
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    Re: How do you cup?

    Quote Originally Posted by Mal link=1228279080/0#4 date=1228398379
    Easy there Yeeza... ;)
    :-[ hehe, just a bit keen to hear from others :)

  9. #9
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    Re: How do you cup?

    Quote Originally Posted by Michelle link=1228279080/0#6 date=1228424088
    Quote Originally Posted by Mal link=1228279080/0#4 date=1228398379

    I have never attended any kind of Cupping Course so tend to stick with descriptions that mean something to me but may not be very helpful to others but I guess thats the whole idea really. If you use terms that are too generic, the meaning you meant to record and convey for later on may get watered down and lost. Always best to stick with descriptions that you are not likely to forget in a few years from now... Especially important in my case ::)
    I describe, I dont score.
    yeah I totally do the same... good point.

  10. #10
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    hi everyone can you refer me to a cupping supplies store where i can buy online, i need the tray, bowl or glass and spoons, thanks



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