Smelling the coffee is the first stage in the cupping process. This process is crucial because it enables you to assess the coffee beans’ aroma. Take a long breath of the coffee grinds before adding boiling water to accomplish this. The origin, roast, and flavor profile of the coffee can all be discerned from the scent.
The second step is to add hot water. Adding hot water to the coffee grounds is the next step. An ideal temperature for the water is between 195 and 205 degrees Fahrenheit (90 and 96 degrees Celsius). Coffee grounds should be covered with water, which should then be left to steep for four minutes.
Breaking the crust is the third step. You can break the crust once the coffee has steeped for four minutes. This stage entails breaking the crust that has developed on the coffee’s surface with a spoon. Coffee’s scent is released when the crust is broken, enabling you to assess it more fully.
The fourth step is to taste the coffee. The coffee must be tasted as the last stage. You can accomplish this by using a spoon to slurp some of the coffee into your mouth. You may aerate coffee by slurping it, which improves the flavor. You can assess the coffee’s flavor, acidity, body, and finish as you taste it. Additionally, is cupping painful?
It is not painful to cup. But other people could find it uncomfortable, particularly if they’re not used to sipping hot drinks from a spoon. When cupping, there shouldn’t be any discomfort; if there is, pause and review your technique. Where am I not allowed to cup?
Strong smells should not be present when cupping because they may affect how well the aroma is perceived. Additionally, cupping needs to be carried out in a distraction-free, peaceful setting. To accurately assess the coffee’s appearance, cupping should also be carried out in a well-lit space.