June 29, 2023
Cupping is the standardized method of sensorial evaluation of coffee with as many variables controlled as is possible. The SCA (Specialty Coffee Association) has created internationally recognized protocols and best practices to minimize variables and create a standardized way to discuss quality and sample feedback.
Hacea Coffee Source adheres to strict protocols and procedures when cupping coffee in order to minimize our own bias and limit variables across cupping sessions. Thorough and organized notes are extremely important during this process to provide accurate feedback and assist when making critical green coffee buying decisions. You can learn more about how we evaluate coffees here.
Here you will find our own internal cupping procedures that we use to evaluate each of the thousands of coffee samples that come through our lab. Each initial sample is roasted on our standard Ikawa roast profile for cupping.
Here is complete list of equipment that we use during each cupping session:
Most of the tools that we use in our tasting room are available for purchase on our website. Our Cupping Kit is a great way to get started.
Please connect with us if you feel that we missed something here or if you have additional questions.
Happy cupping!
August 01, 2023
Coffee Dose: 20 grams
Grind Size: 200 micron (setting 3 to 5 on the Baratza Encore grinder)
Water Dose: 65 milliliters
Water Temp: 205°F
Brew Time: 1:30 minutes plus an additional 0:30 to press the coffee
Brew Mass: 45 grams
Target TDS: 6.00%
July 29, 2023
Coffee Dose: 20 grams
Grind Size: 400 to 450 micron (setting 11 to 13 on the Baratza Encore grinder)
Water Dose: 225 milliliters
Water Temp: 205°F
Brew Time: 3:30 minutes plus an additional 0:30 to press the coffee
Brew Mass: 195 grams
Target TDS: 1.60%
July 27, 2023
Coffee Dose: 20 grams
Grind Size: 450 to 550 micron (setting 12 to 14 on the Baratza Encore grinder)
Water Dose: 320 milliliters
Water Temp: 205°F
Brew Time: 3:00 to 3:30 minutes
Brew Mass: 280 grams
Target TDS: 1.20-1.30%