At Sensorial Coffee Roasters, coffee cupping is an art that goes beyond simply tasting a beverage. It is a sensory experience that allows for discovering the richness and complexity of each cup. Through cupping, we can appreciate the nuances and characteristics that make every coffee unique. Here, we guide you through the stages and sensations of a detailed coffee cupping.
Phase 1: Fragrance and aroma evaluation
The cupping begins with the evaluation of the fragrance of the dry ground coffee. By smelling the freshly ground coffee, one can identify floral, fruity, spicy, or chocolaty notes. Afterward, hot water is added, and the aroma is evaluated. This stage allows for detecting additional changes and nuances that emerge when the coffee comes into contact with water.
Phase 2: First impression of flavor
With the first sip, the taster evaluates the initial impression of the flavor. This includes acidity, which can be bright and lively or soft and subtle, and the body of the coffee, which refers to the mouthfeel. A coffee can be light and delicate, or have a full and robust body.
Phase 3: Analysis of complexity and balance
Complexity refers to the variety and depth of the flavors present in the coffee. A complex coffee will offer multiple layers of flavor that evolve on the palate. Balance, on the other hand, is the harmony between acidity, body, and overall flavor. A balanced coffee will not have any one attribute that dominates over the others.
Phase 4: Identification of specific notes
During the cupping, the goal is to identify specific notes that distinguish the coffee. These may include flavors such as citrus, red berries, chocolate, nuts, spices, and more. At Sensorial Coffee Roasters, each batch is cupped to ensure these unique flavors are highlighted and accentuated.
Phase 5: Aftertaste evaluation
The aftertaste is the impression that remains in the mouth after swallowing the coffee. A good aftertaste should be pleasant and long-lasting, extending the tasting experience. Persistent flavors can be detected that continue to evolve even after the sip has been finished.
Phase 6: Consistency
Consistency is key in a professional cupping. It is evaluated whether the coffee’s attributes remain constant across multiple sips and between different cups of the same batch. Consistency ensures that the quality of the coffee is maintained in every cup served.
At Sensorial Coffee Roasters, coffee cupping is an essential practice that allows us to offer our customers an exceptional experience in every cup. Through this detailed sensory evaluation, we ensure that our coffees not only meet the highest quality standards but also offer a rich and memorable experience.