Danes Specialty Coffee Director Paul Jackson explores the art to cupping and why slurping is completely acceptable.

This article was published in Beanscene magazine in May 2015.

Did you know that there are more than 800 coffee flavour profiles in existence? It’s no wonder it takes a great deal of effort to refine our palates to the extent where we can appreciate all that coffee has to offer.

To attempt to evaluate such extensive depth of the flavours and aromas, coffee cupping is the standardised method of tasting and measurement used.

Cupping has traditionally been carried out by Master Tasters who know which flavour and aromas to look for, in the same way that a sommelier tastes and evaluates wines from different regions and climates.

These Master Tasters cup or taste the coffee with the aim of identifying defects, as the quality of coffee varies from season to season due to climatic changes. Master Tasters have highly developed palates who can even tell which region a coffee is from in a blind tasting.

Industry beginnings
Coffee cupping emerged during the first wave of coffee, post-World War II. Further to that, The Coffee Cupper’s Handbook by Ted Lingle, former Specialty of Coffee Association (SCAA) Executive Director, was published over 25 years ago.

This book has hugely influenced the process of cupping and was initially printed for people who worked in the coffee trade. But it soon went beyond that and became a cupper’s go-to handbook. The rest, as they say, is history. Cupping is essential to the coffee buying process, and the cupping procedure is now standardised around the world.

The practice reached new heights in 2011 with the World Cup Tasters Championship becoming an annual event which continues to attract thousands of the most competitive Master Tasters in the world.

Cupping protocol
Although a cupping session can and is often a very enjoyable endeavour, cupping is serious business. In order to ensure a smooth session, certain protocols need to be adhered to.

There are stringent guidelines around personal care and hygiene during a cupping session. Smoking, the use of breath mints or chewing gum, and the wearing of cologne, aftershave, or perfume are all no-nos.

Danes Specialty Coffee Institute hosts SCAA Introduction to Cupping and Techniques in conjunction with other classes required to obtain the Barista Guild Level 1 Certificate. To find out more visit www.coffeeinstitute.com.au