The Art and Science of Cupping
Cupping is the standardized method for evaluating coffee quality. For Ethiopian coffees, proper cupping technique is essential to fully appreciate—and accurately assess—these complex origins.
SCA Cupping Protocol
Equipment Required
- Cupping bowls (150-180ml capacity)
- Cupping spoons (standard depth)
- Grinder (clean between samples)
- Kettle with thermometer
- Timer
- Cupping forms
- Rinse water and cups
Standard Parameters
| Parameter | Specification |
|---|---|
| Coffee dose | 8.25g per 150ml |
| Grind size | Slightly coarser than drip |
| Water temperature | 93°C (200°F) |
| Steep time | 4 minutes |
| Total cups | Minimum 5 per sample |
Ethiopian-Specific Considerations
Roast Profile
- Light roast preferred: Allows varietal expression
- Target development: 10-12% weight loss
- Color: Agtron 65-70 whole bean
- Rest period: 8-24 hours post-roast
Common Flavor Descriptors
Washed Ethiopian
- Aromatics: Jasmine, bergamot, lemon zest
- Acidity: Citric, malic, bright
- Body: Tea-like, delicate
- Finish: Clean, lingering floral
Natural Ethiopian
- Aromatics: Blueberry jam, strawberry, wine
- Acidity: Soft, fruity
- Body: Syrupy, full
- Finish: Sweet, berry-forward
Cupping Procedure
Step 1: Fragrance (Dry)
- Grind samples immediately before cupping
- Assess dry fragrance within 15 minutes
- Note initial aromatics and intensity
Step 2: Crust/Break
- Pour water at 93°C, saturating all grounds
- Allow 4-minute steep
- Break crust by pushing grounds back
- Inhale deeply at surface level
- Note aroma evolution
Step 3: Slurping
- Begin at approximately 70°C
- Aspirate coffee across palate
- Evaluate flavor, acidity, body
- Take breaks to avoid palate fatigue
Step 4: Cooling Evaluation
- Continue cupping as coffee cools
- Ethiopian coffees often improve cooler
- Final evaluation around 35-40°C
- Assess aftertaste and overall impression
Scoring Ethiopian Coffee
SCA Score Components
| Attribute | Max Points |
|---|---|
| Fragrance/Aroma | 10 |
| Flavor | 10 |
| Aftertaste | 10 |
| Acidity | 10 |
| Body | 10 |
| Balance | 10 |
| Uniformity | 10 |
| Clean Cup | 10 |
| Sweetness | 10 |
| Overall | 10 |
| Total | 100 |
Ethiopian Scoring Expectations
- Grade 1: 85+ points expected
- Grade 2: 80-84 points typical
- Exceptional lots: 87-90+ achievable
Common Defects to Identify
Processing Defects
- Ferment: Overfermentation in naturals
- Baggy: Stale, cardboard-like
- Rio: Medicinal, iodine notes
- Mold: Musty, damp character
Green Coffee Defects
- Quakers: Underdeveloped, peanut-like
- Faded: Aged, hay-like
- Past crop: Flat, woody
Calibration Tips
For Consistent Evaluation
- Cup at the same time daily
- Use reference samples for calibration
- Cup blind when possible
- Take detailed notes
- Re-cup questionable samples
Building Ethiopian Flavor Memory
- Cup multiple regions side by side
- Compare processing methods
- Track scores over seasons
- Visit origin when possible
Documentation Best Practices
Essential Information
- Sample ID and lot number
- Roast date and profile
- Cupping date and time
- Score and descriptors
- Overall impression
For Purchase Decisions
- Multiple cupping sessions
- Different roast profiles if uncertain
- Comparison to reference samples
- Value assessment vs. price
Conclusion
Proper cupping technique reveals the full potential of Ethiopian coffee. Whether evaluating Grade 1 Guji or assessing ECX lots, consistent protocol ensures accurate quality assessment.
Request samples from our current offerings to put these techniques into practice.