|
"Cupping is a method of systematically evaluating the aroma and taste of coffee beans. It is often used by growers, buyers and roasters to aassess the quality of a particular coffee sample. Proper cupping requires the adherence to an exacting set of brewing standards and a formal step-by-step evaluation process. A trained cupper generally looks at six characteristics:"per the SCAA.
- Fragrance - the smell of beans after grinding
- Aroma - the smell of ground-up beans after being steeped in water
- Taste - flavor of the coffee
- Nose - the vapors released by the coffee in the mouth
- Aftertaste - the vapors and flavors that remain after swallowing
- Body - the feel of the coffee in the mouth
A specific manner of brewing and a specific series of steps lead to a complete sensory evaluation of the coffee cupper's smell, taste and mouthfeel sensations. The foremost authority of cupping standards is the Specialty Coffee Association of America. (SCAA) An annual cupping with judges from all over the world is held during their annual convention. Many countries have also adopted their guidelines and now have their own associations. Panama has the Specialty Coffee of Panama (SCAP) and hold annual cuppings. These cuppings also include international judges.
Since cupping coffee is done for an economic purposes, practitioners of the craft of cupping follow the procedures, standards and techniques quite seriously. During their annual convention, the SCAA holds many different level coffee cupping classes to educate the public in the art of coffee evaluation. A good coffee cupper practices regularly and continues to learn.
The physical steps to coffee cupping entail many components and is better left to websites that already have the methods outlined in detail. You can learn more about coffee cupping from the SCAA, coffeeresearch.org and other coffee organizations.
Statistically, Panama's specialty coffee out-cups all other coffees. That is not to say that there aren't other good coffees, there are. But, there is always a Panama at the top - in fact there seems to always be a many at the top.
Coffee... It is about taste!
|
