What is coffee cupping? : 2 simple answers
We all know that coffee cuppers exist; however, some of us might not know what coffee cupping, or tasting, entails. Let’s take a look at some basic aspects:
1. Green coffee quality analysis
2. Organoleptic differentiation of the attributes of roasted coffee
Cupping has two main goals, the first of which consists in analyzing the agronomy of coffee: its production, harvest and post-harvest processes.
The second one analyzes the gastronomical potential coffee has as an ingredient that is part of a drink: its organoleptic qualities.
Now, cupping is a procedure that entails analysis and quality assurance through a series of processes, rules and protocols that require specific care and proper training. These aspects are fundamental if one wants to achieve an objective assessment; otherwise, the evaluation may turn out to be useless.
There are two institutions who use with their own internationally recognized standards and that set the bar within the industry: the assessment protocol Q SYSTEM, developed by CQI , and CUP OF EXCELLENCE, developed by ACE.
I will talk about this topic in detail further on. Meanwhile, if you would like to know more about the assessment of samples or taster training and certifications, please contact me at: firstname.lastname@example.org