Cupping

What it is and what sets it apart: SCA cupping aligns language across origin, roaster and bar. It differs from casual tasting by protocol, blinding and a score sheet.

How it’s perceived or evaluated: Grind → fragrance → water → crust/break → skim → taste across temperatures → log attributes/defects → calibrate.

Flavours, benefits or impact: Benefit: shared buying/roast/serve decisions. Catches defects before guests do.

Technical notes: Protocol ratio, temperature and timing matter. Q Graders certify competence in this system.

Common mistakes: Do not cup without blinds/references. Do not invent notes without the wheel. Preference ≠ score.