Have you ever wondered why coffee buyers, producers, and roasters taste coffee with a spoon?

This practice, known as cupping, is a crucial part of the quality control process within the coffee industry. It is used to assess the quality and value of green coffee and acts as a universal language throughout the value chain.

Achieving accurate coffee scoring and calibration is a lengthy process that can take years. Those certified to do this have successfully passed a certification called Q Arabica Grading.

In this introduction to cupping, we aim to demystify the process and provide insight into how Q graders score coffees.

We will cover:

The cupping protocol
How to use the scoresheet
Evaluation of four coffees of varying quality (scoring 75, 80, 85, and 90) to give the audience a comprehensive understanding of quality.

This activity is designed for beginners. No previous sensory or cupping experience is required.

Contact the host of ZEST Sydney: Introduction to coffee cupping for beginners