What is Cupping
Cupping is the scientific method of tasting coffee. The process has been standardized by the Specialty Coffee Association, SCA, and used in every step of the production process from grading coffee at origin, to ensuring quality at the roaster. It can also be done at home if you decide to blend your own coffee.

To cup at home there is a few things you are going to need. Some identical cups that hold enough water to make a sample, preferably around 6 to 8oz. A food scale, a burr grinder, timer, and hot water. If you want you can use the SCA standards, or make your own, the key to cupping successfully is using the same method every time. Here are some tips to get your started.

Use the same cups and water amount every time. The coffee should be as fresh as possible and ground the same size each time. Using a hand crank burr grinder is very helpful as it can be set and can be used just for cupping. Weigh and grind the coffee just before brewing.
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To prepare get two cups for every coffee you want to test, heat the water, heating the cups are optional. Just remember if you heat your cups to do it every time. Add the coffee grounds to the cups. When the water is ready wet the grounds in each cup and wait for the coffee to bloom, about 45sec. Then fill the cups with water and time the brew for 4 minutes. When the time is over break the crust on the top of each cup and remove and grounds that are still floating. Then sample each cup. It helps to take notes to remember how each coffee turned out! You can use the results to adjust a blend and ensure quality.