Takumi’s Cupping Room

Introduction to Cupping

Cupping is a distinguished method used by coffee professionals to assess the quality and characteristics of coffee. It involves precise, rigorous parameters that differentiate it from casual tasting, often playing a critical role in the commercial buying and selling of green coffee.

Supplies Needed for Cupping at Home:

• Geisha Green Coffee Beans (20 grams of each coffee)
• Coffee Grinder
• Weighing Scale
• Timer
• Cupping bowls (160ml-200ml capacity)
• Rinse cups with hot water
• Hot water element

Cupping Process Explained

Step 1: Grinding Prime the grinder with 2 grams of the first coffee, then grind the remaining 18 grams. Repeat this for each coffee to ensure no flavor crossover.

Step 2: Placement Place 9 grams of each coffee sample into two cupping bowls to ensure accuracy and account for potential defects.

Step 3: Heating Water Heat water to 200 degrees Fahrenheit, ensuring a precise temperature for optimal extraction.

Step 4: Brewing Start the timer and pour 150 grams of hot water into each bowl, allowing the coffee to steep.

Step 5: Aroma Assessment First, assess the dry aroma of the grounds, then the wet aroma after brewing to compare and contrast.

Step 6: Breaking the Crust At 4 minutes, break the crust formed on the coffee with a spoon, rinse the spoon after each bowl.

Step 7: Cleaning Remove the foam and spent grounds with two spoons to prepare for tasting.

Step 8: Tasting Begin tasting the coffee at 13-15 minutes as it cools to adequately gauge all flavors.

Step 9: Slurping Slurp the coffee to spread it along your tongue, allowing a full spectrum taste as it cools further.

Who Participates in Cupping?

While anyone can learn to cup, it is primarily a practice for coffee professionals such as traders, roasters, and baristas who develop their palates and evaluate coffees for purchase. At Takumi Collective, our coffee masters frequently engage in cupping, selecting the finest beans like our renowned Geisha from Nicaragua.

Why Cup?

Cupping is more than quality control; it's an educational tool that helps enthusiasts understand the differences between cultivars and origins. It’s a fun, dynamic activity, and we encourage our members to participate in regular tastings, held thrice weekly at TCC.

Conclusion

Cupping is integral to our commitment at Takumi Collective to ensure the highest quality of coffee reaches our customers. It combines tradition, skill, and a deep love for coffee, making every batch we produce a reflection of our dedication and expertise.