The Barista’s Path: From Bean to Cup — Chapter 5

Introduction to Coffee Cupping: Tasting Coffee Like a Pro

You’ve learned about origins, freshness, and brewing methods. Now master the industry’s gold standard for coffee evaluation: SCA (Specialty Coffee Association) cupping. At Cafe Nairobi, we adhere to this rigorous protocol daily to showcase Kenya’s vibrant coffee profiles and ensure every bean meets the quality standards.

What is Coffee Cupping?

A standardized tasting method developed by the Specialty Coffee Association (SCAA) to:

• Objectively evaluate flavor, aroma, and texture
• Detect defects or inconsistencies
• Compare beans across origins or roast levels
• Communicate sensory experiences globally

Fun fact: The SCA protocol requires identical 5–6 oz glasses, specific water chemistry (125–175 ppm TDS), and controlled steeping times.

🌱 Why Cupping Matters

1. Consistency
   Uses SCA’s scientific protocols to eliminate brewing variables.

2. Quality Control
   Identifies defects (e.g., ferment, sourness) before coffee reaches you.

3. Origin Storytelling
   Highlights terroir-driven notes like Kenyan blackcurrant or Ethiopian florals.

4. Supply Chain Transparency
   Farmers, roasters, and baristas speak the same "flavor language."

How to Set Up a Professional Cupping Session

Based on SCA Protocols

Essential Equipment

Critical Parameters

• • Coffee/Water Ratio: 8.25g per 150ml water (±0.25g)
  • Grind Size: Coarser than drip; 70–75% passes through #20 sieve
  • Water Quality: TDS 125–175 ppm (never distilled!)
  • Roast Level: Light-medium (Agtron 58 whole bean / 63 ground)

Step-by-Step Cupping Procedure

1. Prep

• • Roast beans 8–12 hours before cupping (rest 8+ hours).
  • Weigh whole beans to 8.25g/150ml.
  • Grind immediately before brewing (max 15 min prior).

2. Fragrance & Aroma

• • 👃 Dry Phase: Smell grounds before adding water.
  • 💧 Wet Phase: Pour 200°F water, steep 3–5 min. Break the "crust" by stirring 3x while inhaling aromas.

3. Flavor Evaluation

• • Slurp vigorously to aerate coffee across your palate.
  • Score each attribute on SCA’s 16-point scale (6–9 in 0.25 increments).

4. Final Scoring

• • Assess defects (e.g., "taint" = -2, "fault" = -4).
  • Calculate Total Score: Sum 10 attributes → subtract defects → classify quality:
    • 90+ = Premium Specialty
    • 85–89 = Specialty
    • <80 = Commercial grade

What to Evaluate: The SCA’s 10 Attributes

1. Fragrance/Aroma
2. Flavor (e.g., citrus, chocolate)
3. Aftertaste (length and quality)
4. Acidity (brightness vs. sourness)
5. Body (mouthfeel weight)
6. Balance (harmony of elements)
7. Uniformity (consistency across cups)
8. Clean Cup (absence of defects)
9. Sweetness
10. Overall (holistic impression)

⚠️ Pro Tip: Score defects like "ferment" or "rubbery" immediately—they drastically reduce quality ratings.

Practical Tips for Home Cuppers

1. Start Simple:

• • Compare 2 Kenyan single origins (e.g., Nyeri vs. Kirinyaga).
  • Use glasses, not bowls, for SCA compliance.

2. Train Your Palate:

• • Cup identical beans weekly to track freshness changes.
  • Note how acidity peaks at 160°F, but sweetness emerges when cooler.

3. Document:

• • Download SCA’s official cupping form here.
  • Use descriptors from the Coffee Taster’s Flavor Wheel.

How Cafe Nairobi Uses Cupping

Every coffee we source undergoes strict SCA protocol:

• Batch Testing: 5+ cups per sample to check uniformity.
• Defect Detection: Reject batches with "fault" scores (-4).
• Roast Profiling: Adjust roasts to hit Agtron 58/63 targets.
• Staff Training: Baristas learn SCA scoring to serve you better.

Experience our cupping-verified Kenyan AA coffees → Explore Now

Your Action Plan:

1. Order 2 Kenyan single origins.
2. Cup using SCA ratios/temperatures.
3. Share notes with #NairobiCuppingChallenge (@CafeNairobi).
   

"Cupping isn’t just tasting—it’s decoding the soul of coffee."
– James Hoffmann, World Barista Champion