Your Coffee Cupping Workspace

In addition to preparing the equipment, we suggest you also prepare yourself before cupping. It'll surely enhance the result of the coffee cupping, creating a better outcome for you and other stakeholders.

Practicing coffee cupping is not as difficult as we imagine. Even ordinary coffee fans – like you – can try it at home. The key point of coffee cupping is to evaluate the quality of the coffee, which is usually done by coffee roasters and specialty coffee shops. Nevertheless, it's still a fun thing to learn at home!

We know that many people stand behind the deliciously presented coffee that we drink today. Producers passed several test processes to serve the delicious coffee that meets the demands of coffee connoisseurs in the third-wave era. Coffee production usually includes coffee farmers who take care of their coffee plants and roasters who turn green beans into coffee beans. Baristas then serve the magical drink to coffee drinkers.

In the coffee industry, standing behind the bar isn’t the only option. There are many career opportunities beyond that, and if you would like to expand your skills and knowledge in coffee, you may want to consider becoming an Authorized SCA Trainer (AST).

Whether you’re a professional who works in the coffee industry or someone who enjoys good coffee, sometimes you may wonder what makes a good coffee good. It’s not witchcraft or intuition; there are some standards on how to make the coffee consistent and satisfy all coffee lovers – one of them is by taking the SCA Courses.

Coffee green grading can be complicated work with no standardization, and you might wonder why you should care about it. The grading system was developed so that coffees could be matched via quality. According to Cafe Imports, the coffee community found it for large-volume commodity and commercial contracts. In practice, a stockpile of Colombian green bean is exchangeable with a different supply of Colombian green bean as long as the quality is similar –it doesn't matter if the producer and even the microclimate is different. The roaster also uses the grading system to measure quality and roast consistency.