Download coffee note cupping brewing

Author: g | 2025-04-23

Coffee Note: Cupping Brewing. Record everything about your coffee experience. Coffee Note: Cupping Brewing. by Candance Smith Coffee Note: Cupping Brewing. Record everything about your coffee experience. Coffee Note: Cupping Brewing. by Candance Smith

Coffee Note: Cupping Brewing - AppPure

A thorough evaluation of flavors, sweetness, bitterness, and mouthfeel.Familiarity with cupping terminology, such as aroma, flavor, and balance, improves communication and understanding of coffee characteristics.Understanding Coffee CuppingWhen you dive into the world of coffee cupping, you're not just tasting; you're exploring a rich sensory experience that reveals the complexities of each brew.You start by preparing coffee samples, weighing 8.25 grams per 150 ml of water and grinding it to a sea salt consistency. Next, you evaluate the dry fragrance within 15 minutes of grinding, smelling for distinct aromas. Accurate preparation is critical for cupping quality, ensuring that you get the best flavors from your brew.After pouring hot water over the grounds, you let it steep and then break the crust with a spoon, releasing the full aroma.Finally, you taste the coffee by slurping it to aerate and assess flavors, acidity, body, and balance, using a scoring sheet to note its overall quality.Essential Cupping EquipmentTo fully appreciate the nuances revealed during a coffee cupping session, having the right equipment on hand is vital.Start with 20-25 grams of various coffee beans and a good quality burr grinder for a consistent grind. You'll need measuring cups or bowls with a capacity of 160ml-200ml and a scale accurate to 0.1 grams for precise measurements. A timer helps maintain consistent brewing times, while a thermometer is optional for monitoring water temperature. Additionally, having a proper setup is essential for assessing coffee quality. Understanding the importance of brewing methods can also enhance your cupping experience.For tasting, Flow of movement that allows everyone to hygienically taste several coffees prepared in a consistent manner and to take note (even just mentally) of the coffees' different sensorial qualities as everyone perceives them. Build Your Skills BaseAs a starting point, having a good understanding of how our senses perceive flavors absolutely helps us when we cup. In our world of specialty coffee, flavor refers to the basic tastes (i.e., sweet, bitter, sour, and salty) combined with smells. We make a distinction between the smell of dry coffee grounds by calling it Fragrance and the smell of wetted coffee grounds, which we call Aroma. For recreational cuppers, it may be enough to mentally take note of some sensorial qualities found in the SCA Cupping Form. Apart from Fragrance/Aroma and Flavor, paying attention to Acidity, Sweetness, Body, Aftertaste, and Balance can enhance your understanding of your own preferences as well as heighten your appreciation of a given coffee. As someone who attends public cuppings or Archers Producer’s Talks, it may be that your aim is sensory discovery or exploration to enhance your personal experience of drinking specialty coffee. In this case, the SCA Sensory Skills Foundation course would be of the greatest interest to you. Then, as you develop your sensory acumen, you may decide to progress to the Intermediate and Professional levels.Walkthrough: Main Technical Bits Cupping Materials & Equipment The very first step in organizing a cupping session is to make sure you have the necessary materials and equipment. Here is a list of the standard items you will need and what they will be used for. Cupping Choreography Preparing the CoffeesA lead cupper and the cupping team will first dose and grind the roasted coffees, one cupping bowl at a time, and taking great care not to mix or misidentify the coffees. Each cupping bowl containing ground coffee is then covered with a lid and arranged on the cupping table, like the photo below. Table Set-up & Assessment of Dry FragranceAt this point, all cuppers are invited to assess the dry fragrance of the coffees. This is done by lifting a bowl off the table, removing the lid, lightly shaking the bowl, taking sniffs of the dry coffee grounds, replacing the lid on the bowl, and the bowl onto the table, and using the cupping form to make the necessary marks and note key impressions.Once all participants have assessed dry fragrance, the cupping team will proceed to brew the coffees by pouring hot water onto the coffee grounds in a synchronized manner, simultaneously immersing the coffee grounds across all the bowls evenly. Brewing the Coffees & Assessment of Wet AromaAt this point, the lead cupper may invite all cuppers to

Coffee Cupping Note Cards - Krome Brew

A decent Burr grinder with low grind retention. The top of the line is a Mahlkonig EK-43 but a Baratza will also do the trick. Other options are grinders from Fellow and even hand grinders from Orphan Espresso (we have a Lido-E we love). What you want is consistency of grinds and control.Cupping cups (at least 25).For cupping, you'll want a kettle or water tower. We like electric kettles better because heat is not while pouring from a tower to a non-electric kettle. Another option is an oversized kettle and induction plate.For pour overs, we recommend you have an Origami or V60, the corresponding filters, and a pourover kettle with an integrated thermometer that tells you the correct temperature of water to use when brewing. Reusable metal filters tend to let too much water escape without touching the coffee, but nylon reusable filters are OK. Many prefer paper filters though.We recommend a laser thermometer but it's not requiredCupping spoonsA precise gram scale that measures fractions of a gramYOU'LL NEEDGRIND SIZEAdjust your ​grinder so that 70-75 percent of the grinds pass through a 20 mesh sieve. If your coffee is tasting too muddy, your grind may be too fine (it shouldn't be an espresso grind). If your coffee is tasting too watery, you're probably grinding too course. ​CUPPING RATIOUse a 1:17 ratio. ML (or grams) water / 17 = grams of coffee to use. Calculate to take into account losing about 0.2 grams of coffee to grind retention (so if your calculation shows you'll need 12 grams of coffee, use 12.2 grams of coffee).FRAGRANCEWhen your coffee is ground and in the cup, smell it and note what you smell. If you smell absolutely nothing, your grind may be too coarse.POURFill ​your cupping cups to the top with water that is just. Coffee Note: Cupping Brewing. Record everything about your coffee experience. Coffee Note: Cupping Brewing. by Candance Smith

Coffee Note: Cupping Brewing by Candance Smith

Shallow cupping bowls or wide-mouth cups and deep-bowl cupping spoons are essential.Don't forget rinse cups for cleaning spoons and a spit cup for disposal. Finally, keep a notepad handy to jot down your tasting notes, ensuring you capture every detail.Steps for Cupping PreparationCupping preparation involves a few essential steps that set the stage for a successful tasting experience.First, weigh your coffee using a precision scale—aim for about 8.25 grams per 150 ml of water. Grind the coffee to a medium consistency, similar to sea salt, just before cupping to maintain freshness. Purge your grinder to eliminate any leftover grinds and ensure uniformity in size.Next, pour hot water at 200°F (93°C) over the grounds, letting them bloom for a moment before filling the cup. Avoid disturbing the crust that forms during brewing and use a timer to keep track of the four-minute steep. This process is essential for evaluating key attributes such as body, acidity, and flavor notes.These steps help you capture the full flavor profile of your coffee.Sensory Evaluation TechniquesHow do you truly appreciate the complexities of coffee? Start with aroma evaluation. Inspect the dry grounds before grinding, then pour hot water over them. Break the crust and inhale deeply, noting floral, fruity, or spicy nuances. This helps you identify the coffee's inherent qualities.Next, slurp from a spoon to spread the coffee across your tongue, evaluating flavors like acidity, sweetness, and bitterness. Assess the body and mouthfeel, observing texture and weight—whether it's light, medium, or full-bodied. The quality of beans The basics of sensory assessment. It delves into how our human senses shape perceptions and how this understanding is crucial when appreciating coffee’s innate features.Participants acquire the capability to distinguish key sensory elements of coffee, such as its body, acidity, bitterness, among others. This course sheds light on recognizing different fragrances and emphasizes the significance and methods of executing an SCA cupping.Through the program, learners gain a deeper understanding of pinpointing specialty coffee attributes and receive guidance on its practical application in business scenarios. The course ensures that participants are equipped to spot fundamental variations in coffee traits, remember fragrance categorizations, and arrange a cupping in line with the SCA Cupping Protocol. An end-of-course written examination evaluates the learners’ grasp of the foundational topics covered.Students will get familiar with the new SCA Cupping form and protocols. SCA SENSORY IntermediateSCA Sensory Intermediate course expands on the principles and techniques introduced in the Sensory Skills Foundation course, equipping participants for advanced roles in sensory assessment of coffee and its associated products. This program delves into a broad spectrum of subjects, from the science of taste and smell to various sensory evaluation methods, organizing a cupping session, understanding varied coffee characteristics, utilizing the SCA Flavor Wheel and WCR Sensory Lexicon, and setting up a sensory analysis group and meeting. Learners will face a written examination to evaluate their grasp of the intermediate-level content, along with a practical test to measure their proficiency in discerning basic variations in coffee qualities and recognizing different fragrances.sign up formSign up for both and SAVE $300NEW: The price includes the SCA certification exam fee.Add the SCA Introduction to Coffee course and save $150!The course starts on Mondays, day before the SCA Foundation courses. This is a SCA Coffee Skills Program course and is the most comprehensive 1-day course one can take in the industry. In Introduction to Coffee students develop a common verbal and sensory vocabulary that forms the backbone of the Roaster, Coffee Sensory Skills, Brewing, Barista Skills.Price is valid only when purchased as an add-on to the campus course.Certification exam is included in the price!Working on

Coffee Note: Cupping Brewing - App Store

Coffee cupping is a fantastic way for you to explore and appreciate the complex flavors of coffee. Start by gathering essential equipment like a burr grinder, measuring cups, and cupping bowls. Prepare your coffee by weighing out 8. 25 grams for every 150 ml of water and grind it to a sea salt consistency. After steeping, break the crust to release the aromas, then slurp the coffee to assess its flavors, acidity, and body. Utilize a scoring sheet to note your impressions and enhance your understanding. Keep exploring, and you’ll uncover even more insights into the art of cupping. To further enhance your coffee cupping experience, consider exploring different coffee cupping techniques, such as varying the water temperature or allowing the coffee grounds to bloom before adding the rest of the water. These small adjustments can bring out different nuances in the coffee’s flavor profile and broaden your understanding of the beans. Keep experimenting and refining your techniques to truly appreciate the complexities and nuances of the coffee you’re tasting. Happy cupping!Key TakeawaysUnderstanding Coffee CuppingEssential Cupping EquipmentSteps for Cupping PreparationSensory Evaluation TechniquesCommon Cupping TerminologyFrequently Asked QuestionsConclusionKey TakeawaysCoffee cupping involves preparing samples with a specific coffee-to-water ratio and grinding to a sea salt consistency for optimal flavor extraction.Evaluate the aroma by inspecting dry grounds and releasing scents after steeping, which enhances the sensory experience of tasting.Use a standardized process: steep coffee for four minutes before tasting to assess body, acidity, and flavor notes accurately.Slurp the coffee to aerate it, allowing for

Coffee Note: Cupping Brewing 4 - App Store

Buds, meaning you’ll get the fullest flavor.Rinse your spoon in the hot water before moving on to the other cups.When the coffee cools, the flavors change. To get the fullest picture of the flavor profile, you should taste the coffee multiple times after it cools. Second passes can be around 18 minutes, and third passes can be around 24 minutes.How to Identify Coffee Flavor NotesThere are several different attributes that a coffee taster analyzes during cupping. These include the body, sweetness, acidity, flavor, and aftertaste.A great resource to reference is the coffee flavor wheel. This provides an excellent frame of reference to narrow down what you’re tasting. Another great resource is our coffee glossary, which goes over many popular coffee terms.Now, let's get into the basic attributes you'll identify when cupping!AromasAroma is the smell of brewed coffee. This smell can be incredibly descriptive of the acidity and flavors in the coffee. Some of the best times for smelling the aroma are during brewing or right after breaking the crust when cupping.TasteTaste is the largest category here, often being divided into several subcategories, including acidity, bitterness, sweetness, saltiness, and sourness. These terms tend to be self-explanatory. Suffice it to say that they show up in varying degrees in different brews. Learning to recognize these flavor notes is an essential step in analyzing a cup of coffee.MouthfeelMouthfeel is often divided into two main categories: body and astringency. Body refers to the physical feeling of the coffee. A heavy body is a bit fuller, similar to whole milk, while a light body is thinner, similar to skim milk.Astringency refers to that dry feeling you get in your mouth after a sip of coffee. The desirability of either trait relies entirely on preference.How to Become a Q GraderQ Grader stands for Quality Grader and. Coffee Note: Cupping Brewing. Record everything about your coffee experience. Coffee Note: Cupping Brewing. by Candance Smith

Coffee Note: Cupping Brewing – Get app for iOS

Cupping is easier than you may think! Cupping can sound intimidating, but is pretty straightforward and could help guide you on how to brew coffee to your liking! Cupping is a standardized industry method to do quality control and analysis. One of the best benefits of cupping at home is that you can learn so much about coffee over time. You probably already have most of these items, and the key here is needing several identical cups or bowls that hold somewhere between 150ml to 300ml. Here’s how to cup at home... WHAT YOU'LL NEED. Identical cupping bowls/cupsGrinderScaleCupping spoonsWater at ~205ºF or 95ºCCoffee(s), about 8-16 grams of coffee per cup, depending on the volume)Note: The perfect ratio of coffee to water is 8.25 grams of coffee per 150 ml of water. An easy formula is volume of water (in g) multiplied by 0.055. For example, if my cup holds 260g of water to the brim, you’d need 14.3g of coffee.