Cupping is the standard method used by coffee professionals to evaluate the quality of beans, analysing parameters such as aroma, flavour, acidity, body and aftertaste. However, as the coffee industry evolves, cupping too is undergoing significant changes.
Traditionally, cupping follows a rigid protocol: the beans are lightly roasted, coarsely ground and steeped in hot water. After a set steeping time, the tasters "break" the crust that has formed on the surface and begin tasting the coffee, slurping it with a spoon to evaluate its characteristics. This method has been used for decades, but it is not without its limits.
One of the main changes in modern cupping is the introduction of technological tools to improve the accuracy of evaluations. For example, some professionals use spectrometers to analyse the chemical compounds of the coffee, providing objective data that can complement the sensory evaluation. These tools make it possible to identify invisible defects or to objectively compare the aromatic profiles of different coffees.
The format of the evaluation sheets is also changing. While the traditional system is based on a single overall score for each characteristic, some experts are experimenting with the use of more detailed, specific scales, such as the 15-Point Intensity Scale, which allows a more nuanced evaluation of the various aromatic and flavour components.
In addition, there is growing attention to the diversity of palates. In the past, cupping was often dominated by Western palates, with a preference for certain aromatic profiles (such as bright acidity and light body). Today, there is greater recognition of the validity of other flavour profiles, such as sweeter or fuller-bodied ones, which are appreciated in other parts of the world. This has led to a diversification in cupping evaluations and scores.
Finally, the accessibility of cupping is improving. Once reserved for experts, cupping is now increasingly open to consumers. Many coffee shops offer public cupping sessions, allowing customers to explore and better understand the different aromatic profiles of coffee. This democratisation of cupping is helping to create a more informed and passionate coffee culture.
In conclusion, cupping is evolving to become a more precise, inclusive and accessible evaluation method. While tradition remains important, the coffee industry is embracing new technologies and approaches to ensure that every cup of coffee is evaluated to the fullest of its potential.