What is cupping protocol in coffee?

Cupping protocol is the standardised procedure used to evaluate coffee in a controlled, repeatable way. The SCA cupping protocol - the most widely used in specialty coffee - specifies every variable: grind size (coarse, approximately 8.5 on a Baratza Virtuoso or equivalent), coffee-to-water ratio (8.25g per 150ml), water temperature (93°C), steeping time (four minutes), and the sequence of evaluation steps.

The standard procedure: freshly ground coffee is placed dry in cupping bowls - five bowls per lot to assess uniformity. The dry fragrance is evaluated first. Water is poured, and the wet aroma assessed within the first four minutes. The crust of grounds that forms on the surface is then broken at four minutes, releasing aromatic compounds, and the wet aroma evaluated again. After cooling to approximately 71°C, tasting begins - using a spoon to slurp the coffee loudly (the slurping aerates the liquid and spreads it across the palate) and evaluating flavour, aftertaste, acidity, body, balance, sweetness, uniformity, and clean cup. Scores are recorded and defects noted.

For home roasters, following the SCA cupping protocol consistently - even informally - creates a repeatable evaluation environment. Cupping your own roast output against green coffee offer samples, or side-by-side across different roast profiles of the same green, produces meaningful comparison data that variable brew methods can't reliably provide.