What is it for? And what is coffee cupping?

What is a coffee cupping for? It is the one that will give us the information on how the work of the dry or maquilled coffee mill was carried out, as well as in the wet mill. This is just as important as a Wine Tasting, the importance of doing it lies in the fact of knowing about the quality of the work and the taste of a coffee.

But what is specifically qualified in a coffee cupping, well. Next, there will be a list with all the requirements that coffee must have to be able to go through a Cupping and leave it well qualified.

Aspects that qualify in a coffee cupping

The fragrance of coffee: this aspect is aromatic in nature, which must be known the smell that the coffee bean has when dry.

The aroma of coffee: this refers to the smell that coffee has when it is combined with hot water.

The acidity of the coffee: this refers to the content of acidic elements in the bean and the flavor note it has. This should not try to be confused with how bitter or sour the coffee can be, since acidity is the characteristic of coffee which provides conditions that make it, therefore, a not so flat and flavored drink.

The body of the coffee : this part is referred to as the sensation that is caused when the drink is taken, it is in any case to perceive the weight of the drink in the mouth or what is the same as the sensation of scarcity of water in the mouth.

The taste of coffee: the taste would be the combined impression of the sensations that the taste buds have and the retronasal aromas that would go from the mouth to the nose.

When the taste rating is made in the tasting, the following items are taken into account; the quality, complexity and intensity of the coffee.

The balance of the coffee: in the complementation between the body of the coffee, the acidity, the different aspects of the flavor and the aftertaste, there must be a perfect balance which would be the balance of the coffee.

The aftertaste: this aspect is indicated as the sensation that is felt on the palate of the taste of the coffee after being swallowed. Therefore, it is important to note that if the aftertaste is marked as unpleasant or too short, the score will be low.

The smoothness: this is the sensation of the intensity of the coffee in the cup.

Sweetness: This aspect is the fullness of the coffee's flavor, which is the opposite of astringency or bitterness. Now, this is due to the perception of certain natural sugars that are parts of the same grain that are present in the taste of coffee.

Finally, each of the categories indicated in this list is rated with a score from 1 to 10, taking into account that 5 and below is considered a negative score and 6 and above is considered a positive score. Therefore, the higher the score, the higher the quality of the cup of coffee.

To make the coffee cupping, you need at least 60 to 100 grams of coffee that is light roasted with the traditional grind. Each cup must be prepared with at least 12 grams, with hot water, when it is ground the fragrance should be felt and the infusion should be carried out. Before tasting it, you should break the cream, feel the aroma it has and take a small sip.

This procedure is almost a ritual that must be carried out and respected, if you want to taste your coffee correctly. This is due to the fact that with each measure and procedure carried out it is totally necessary to have a fair and precise coffee cupping.