Weigh and Grind Cupping Samples
45 minutesGrind 8.25 g per cup at cupping grind; prepare 5 cups per sample plus blind control.
Field context
This workflow is part of 4 niche fields
Complete guide for coffee cupping session — step-by-step workflow, tools, checklist, and expert tips to get started.
Grind 8.25 g per cup at cupping grind; prepare 5 cups per sample plus blind control.
Pour 200 ml water per cup, steep 4 minutes, break crust at 4:00 and evaluate wet aroma.
Use SCA form to score fragrance, aroma, flavor, aftertaste, acidity, body, balance, and uniformity.
Calculate total score, flag lots below 80 points, and document buying notes.
Calculate total SCA cupping score from individual attribute ratings for purchase decisions.
Verify brew water temperature meets SCA standard of 93 °C ±1 °C for cupping.
Track 4-minute steep time and break crust at precise interval.
Confirm grind setting matches SCA cupping grind specification.
Attribute scoring ranges on the SCA form.
| Attribute | Range | Specialty Threshold |
|---|---|---|
| Fragrance/Aroma | 6–10 | ≥7.0 avg |
| Flavor | 6–10 | ≥7.0 |
| Defects | 0–4 cups | 0 taint, 0 fault |
| Total Score | 0–100 | ≥80 specialty |
Crackers and room-temperature water between flights prevent palate fatigue.
Keep reference samples of common defects (phenolic, ferment) for calibration.
Cupping water at 93 °C causes burns — pour carefully and keep cups away from table edges.