Cup Like a Pro

Ready to size up your brew instead of just gulping it? Cupping is the laid‑back ritual that coffee pros use to sniff, slurp, and score different beans. 🎉 Let’s dive in.

Why cup

• Spot new flavors you’d miss in a regular brew.

• Compare beans side by side—Colombia vs. Ethiopia smackdown!

• Level up your taste buds and impress friends (or yourself).

Gear up

1. Cupping bowls or wide mugs (4–6 oz each).

2. Digital scale (±0.1 g).

3. Burr grinder (fresh grind = magic).

4. Kettle (gooseneck if you’re fancy).

5. Cupping spoons (or big soup spoons).

6. Timer and notebook (flavor detective in action).

7. Clean water at 200 °F (95 °C)—no mystery tap water flavors.

Words to know

• Aroma: dry‑ground sniff vs. wet aroma after water hits.

• Acidity: zing factor—bright (lemon) or mellow (red apple).

• Body: mouthfeel—thin like tea or thick like cocoa.

• Flavor: actual tastes—chocolate, berries, nuts, you name it.

• Finish: aftertaste—does the party linger or bounce out quick?

Taste steps

1. Weigh & grind
   – 8 g coffee per 150 ml water. Grind medium‑coarse.

2. Smell dry
   – Cup in hand, deep inhale. Note top scents.

3. Pour water
   – Start timer, cover grounds.

4. Wait 4 mins
   – Peek at the “crust” on top.

5. Break crust
   – Lean in, break with your spoon—slurp loudly (it’s normal!).

6. Skim & smell
   – Remove floating bits, sniff the wet grounds.

7. Slurp & score
   – Slurp so coffee coats your tongue. Rate acidity, body, flavor, finish (1–10).

8. Spit or swallow
   – Your call—just rinse spoon between sips.

Pro tips

• Clean spoons between cups to avoid flavor cross‑talk.

• Rest between samples—water cracker + water rinse resets taste buds.

• Note quirks (“strong grapefruit zing” or “like warm caramel”).

• Host a mini cupping—two friends, two coffees, endless banter.

Your turn

Grab three beans, set a timer, and go full flavor detective. Keep notes, taste often, and share your funniest tasting note. Coffee geek cred unlocked! 🔓☕