The Art Of Cupping

Cupping – a feast for the senses

Picking the perfect coffee beans is a tricky business. That’s why ‘cupping’ or tasting is such an important part of the coffee process.

In a nutshell, cupping is the method used to evaluate the aroma and taste of a sample of coffee beans. The coffee is judged on four main sensations: fragrance, aroma, taste and aftertaste.

Cupping allows the taster to separate a good coffee from a poor coffee. It also means that the coffee can be given its own profile, for example full-bodied, spicy or sweet. This is vital when it comes to creating the perfect coffee blend.

Here’s how it’s done

• After sampling the coffee beans at the coffee farms, our Master Roaster ships a second sample back to our Roastery in Dublin.
• He then roasts, grinds and prepares a cup of coffee from each sample, using precisely the same amount of coffee and water for each cup, whilst carefully controlling the temperature of the water.
• He tastes each coffee in our very own dedicated cupping room which is carefully regulated to prevent odours, noise and other factors from affecting the cupping. This means that he can evaluate the coffees without any distractions!
• Each coffee is sniffed, slurped and swilled around the mouth to make sure it hits as many nerve endings as possible. This awakens the complex flavours that are the true mark of a great coffee.
• Our Master Roaster then evaluates and notes the characteristics of each coffee – the citrus notes of a Kenyan coffee or the spiciness of a Java bean.

The result

Well, in this case, the proof of the pudding is in the drinking! For example, why not try our Organic Fairtrade Guatemala coffee and experience the lively, sweet aroma and smooth caramel finish for yourself?

Did you know?

Coffee’s the perfect drink for that long commute to work. The more it cools down, the more the flavours develop. It just keeps getting better and better!