Taste Like a Pro

Taste Like a Pro 

Learn to feel coffee with all your senses

Coffee cupping—or professional tasting—is the art of discovering a coffee's soul. Here's how the process works, just like in world‑class coffee labs:

The Setup

• A table lined with cups of freshly ground coffee from different regions
• Each cup marked with a small note indicating its origin (hidden later for blind tasting)
• Spoons, hot water, and a spittoon (small bowl) for the tasting rounds

Smell the Aroma

• Pour hot water over the grounds and gently stir with a spoon
• Bring the spoon to your nose and pull the aroma toward you
• This first contact hints at the coffee's personality

Slurp and Aerate

• With a spoon, slurp quickly and strongly
• The goal: spread the coffee across your palate and let air carry the aroma to your senses
• Hold it in your mouth for a moment before spitting it out (like wine tasting)

Identify the Notes

Observe sweetness, body, acidity, and aftertaste
Write down the flavor notes:

•  Citrus or fruity (mandarin, orange, pineapple)
•  Chocolate or caramel
•  Panela or honey
•  Earthy (less desirable in high‑quality coffee)

Score Like a Pro

• Professional cuppers use SCAA scoring sheets to evaluate aroma, flavor, body, and balance
• You can practice by giving points to each cup as you experience its profile