Cupping protocol

What it is and what sets it apart: Fixed conditions so scores compare across tables. Distinct from informal tasting or marketing flights.

How it’s perceived or evaluated: Follow the current form: dose/water, crust time, attribute order, defect marking and final discussion.

Flavours, benefits or impact: Benefit: team and supplier calibration. Less bias, better buying.

Technical notes: Use the g/L and °C of your lab/Q standard. Document deviations.

Common mistakes: Do not change ratio arbitrarily between samples. Do not cup near kitchen smells. Do not talk notes before blinds.