Have you ever bought a bag of expensive specialty coffee beans (such as Geisha or Blue Mountain) and thought they tasted "good" but couldn't tell what exactly made them taste good? Or maybe you look at the flavor description on the packaging bag as "bergamot, jasmine, toasted almond" but don't know how to taste it?
In fact, it’s not that there’s something wrong with your sense of taste, it’s that you’re missing a set"Systematic Cupping Method (Coffee Cupping)"。
In 2024, the Specialty Coffee Association (SCA) launches a new Coffee Value Assessment (CVA) System, revolutionized the way we rate coffee. Today’s article will teach you step by step how to conduct professional cupping and share aHong Kong’s first free AI tool, allowing you to generate professional cupping radar charts using your mobile phone without using pen and paper!
What are the SCA CVA new cupping standards?
In the past, the "high-quality beans with a score of 80 or above" that we were used to were based on the old system from 2004. And the latest CVA (Coffee Value Assessment) The system divides the evaluation into two more scientific dimensions:
- Descriptive: Objectively record what you drank? (For example: floral intensity is 8 points, fruit acid intensity is 7 points).
- Affective:Subjectively record how much you like it? (Use a -4 to +4 scale).
Although the new system is accurate, the forms are complex and difficult for new users to fill out. This is also the reason why many enthusiasts shy away from cupping.
🚀 Do you think the form is too difficult to fill out? Try the AI Cupping Master!
We have developed Hong Kong’s first SCA CVA 2024 Standard digital tools.
No need to download an app, just open a web page to record flavors, automatically calculate scores, and generate beautiful radar chart reports.
5 Standard Steps to Cupping for Beginners
To perform a standard cupping session, prepare: grinder, cupping bowl (or mug), spoon, and hot water.
Step 1: Dry Fragrance
will 8.25g Grind the coffee beans to the size of coarse sugar. Smell the aroma of the dry powder before filling it with water. Nuts, spices, or strong fermentation notes are often noticeable at this time.
Step 2: Inject water and wet aroma (Wet Aroma)
Prepare 93°C of hot water to 150ml of water into the cup. Do not stir after filling with water, just lean in and smell the fragrance. At this time, the heat will bring out the floral and fruity aroma.
Step 3: Break Crust
Soak 4 minutes Finally, a layer of powder crust (Crust) will form on the surface. Use a spoon to gently push the powder layer 3 times. This is the moment when the aroma explodes. Please take a deep breath and record it.
Step 4: Slurping and Slurping
After removing the foam on the surface, wait for the coffee to cool down to 70°C Start sipping left and right. Use the method of "sucking noodles" to let the coffee liquid atomize and spray into your mouth to feel the acidity, sweetness and body.
How to read the coffee flavor wheel?
Many novices are stuck in "I can drink, but I can't write." The SCA Flavor Wheel is your dictionary. our AI Cupping Master A digital version of the flavor wheel is already built into the tool:
- Floral: Jasmine, rose, chamomile...
- Fruits: Citrus (lemon/orange), berry (blueberry/strawberry), stone fruit (peach/apricot)...
- Sweetness: Caramel, honey, vanilla...
In the tool, you only need to click on these labels, and the system will automatically organize them into reports for you.
Conclusion: Build your flavor library
Cupping is not just a score, it is a process of dialogue with coffee. With each recording, you will find that your sense of taste is getting sharper and sharper.
It is strongly recommended to submit each of your cupping results through AI Cupping Master Generate PDF or save screenshot. Looking back in three months, you will be surprised at your progress!
