tags: [] - coffee/tasting - coffee/quality-control aliases: - cupping method - coffee cupping methodology created: 2026-05-10 updated: 2026-05-10
Cupping Methodology¶
Tags: #coffee/tasting #coffee/quality-control Aliases: cupping method, coffee cupping methodology Related: SCA Cupping Protocol | Q Grader Certification | Quality Control MOC Status: 🌱 Stub
Overview¶
Cupping methodology refers to the standardised sensory evaluation procedure used to assess green coffee quality, compare lots, and calibrate tasters. The SCA cupping protocol specifies parameters including grind size (medium-coarse), coffee-to-water ratio (8.25 g per 150 ml), water temperature (93°C), steep time (four minutes before breaking the crust), and evaluation timing (first 8–12 minutes and as the cup cools). Consistent application of these parameters across industry contexts allows scores to be compared meaningfully between sessions, tasters, and locations.
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