Workshop Cupping - Tasting
Cupping is the art of thoroughly tasting coffee by a cupper. As coffee roasters from Boot Koffie we cup all our coffees before purchasing them. We also cup our current selection regularly to check the quality and flavour. From all over the world we receive coffee samples from (new) selections produced by coffee farms and finalists from the Cup of Excellence competition. We also cup new harvests from selections we already offer to make sure the quality has not decreased.
Samples of green unroasted coffees are roasted during a cupping session. After the coffees have been roasted the coffees are coarsely ground. The ground coffees are put in different cups and it is time to actually cup the coffees. All the cups have numbers on the bottom that correspond with a certain coffee that is being cupped. During a cupping session you never know what coffee you are cupping. This is called ‘blind cupping’. Each cupper has a cupping form on which he or she grades and describes the flavours of the coffee that is being tasted. In the column on the right you can download our cupping forms. The following characteristics of the coffee are graded on a scale from one (highest) to ten (lowest):
Fragrance & Aroma
Body
Acidity
Flavour
Aftertaste
Observing and judging:
First the ground coffee is judged on its fragrance. The cupper puts his nose in to the cup and breaths deeply through his nose and smells thoroughly. Often the cupper shakes the cup a little to release the aroma from the coffee. For each coffee that is being cupped all the observations are written down. The cupper grades the coffee with a maximum of 5 points.
During the second phase (= aroma) hot water that has just boiled is poured on top of the coffee. The top layer that appears is called the ‘crust’.
Here you can see an image of the so called ‘crust’.
With a cupping spoon the ‘crust’ is ‘broken’ and very intense aromas are revealed. Again the cupper smells and judges what he observes. The aroma is also graded a maximum of five points.
Tasting
During the last phase of cupping the coffee is actually tasted. The cupper takes a cupping spoon, brings this to his mouth and slurps (often with a lot of noise). So the coffee will reach the back of his or her mouth in order to clearly taste and judge. Similar to tasting wine the coffee is spit into a bucket and will not be swallowed. Experienced cuppers also try to determine what coffee they have tasted and from what country it originates. The body, acidity, flavour and aftertaste are rewarded a maximum of 10 points. As the coffee cools down you adjust your opinion to get a complete tasting profile. Below the last part of the form (= compensation) you can ad or subtract a maximum of 5 points if you believe this coffee deserves that.
The Result
A coffee can be rewarded a maximum of a hundred points. When a coffee is rewarded around a hundred points this means that the coffee is sublime.
All the scores are added up and all the cuppers compare the results. By looking at the numbers on the bottom of the cups you can see which coffees are rewarded what amount of points.
Cupping forms
I you already have experience with cupping or if you would like to try this at home feel free to download our cupping forms (PDF)
Cupping box Special offer!
Special price € 34,50 and gift wrapped. * Normal price € 24,50.
Cupping box:
A silver plated cupping spoon, a tasting wheel, cupping instructions and two packs of 250 grams freshly roasted coffee.
Dip the silver plated cupping spoon into the cup. You slurp some coffee. What do you taste? Sweet and freshly sour, like a green apple? Or is it mineral like? Chocolate and cacao? The tasting wheel makes it easier to name the aromas and flavours in the coffee.
Easy cupping tools
Silver plated cupping spoon: € 19,50
Cupping bowl: € 5,50
Tasting wheel: € 3,50
* This offer is valid as long as we have stock.
Attend a Cupping
If you would like to attend a Workshop Cupping or if you wish to organize one for a group of people please contact us. We gladly assist you on choosing the right date and time for your cupping.
Costs There is an minimum of 4 people per workshop. The costs are € 60,00 per person.
Location:
The Golden Coffee Box CoffeeStore
Laanstraat 49 Baarn
- Directions
Cupping conditions:
• If you cancel a registration 4 weeks or more in advance you will pay 25 % of the workshop costs if this date has been fully booked.
• If you cancel a registration within 3 days before the workshop date no refund is possible.
• If you cancel a registration 4 weeks or more in advance you will pay 25 % of the workshop costs if this date has been fully booked.
Also available at Boot Koffie: Workshop Barista
Would you also like to obtain the skill of making an espresso like a real Italian Barista? Apply now for a hands on Junior Master Espresso course! You will learn how to make the perfect espresso and the technique of foaming milk to make a delicious cappuccino.
