Coffee cupping (or coffee tasting) is the formal method used by coffee professionals—roasters, buyers, and quality control experts—to evaluate the quality and flavor profile of a coffee bean. It is a standardized ritual that removes all brewing variables to focus purely on the bean's inherent characteristics.
Learning to cup is the best way to deepen your appreciation for Itadi Coffee’s Specialty Robusta and understand the complexity that comes from the Togolese terroir.
The Cupping Protocol: A Step-by-Step Guide
The process follows a strict protocol developed by the Specialty Coffee Association (SCA) [1].
Step 1: Grinding and Fragrance
•Action: Grind the coffee coarsely and place it in a small glass bowl.
•Evaluation: Immediately smell the dry grounds. This is the Fragrance. Note the initial aromas—for Itadi Robusta, you might find notes of dark chocolate, spice, or earthiness.
Step 2: Adding Water and Aroma
•Action: Pour hot water (just off the boil, around 200°F) over the grounds, ensuring all grounds are saturated.
•Evaluation: Wait four minutes. As the coffee steeps, a crust of grounds will form on the surface. Lean in and smell the coffee again. This is the Aroma. The wet grounds will release a more complex set of volatile compounds.
Step 3: Breaking the Crust
•Action: Gently push the crust of grounds aside with a spoon.
•Evaluation: As you break the crust, a rush of aroma is released. This is a critical moment for evaluating the coffee's intensity and quality.
Step 4: Skimming and Tasting
•Action: Use two spoons to skim any remaining foam or floating grounds from the surface. Wait until the coffee has cooled to a comfortable sipping temperature (around 140°F).
•Evaluation: This is the most important step. Slurp the coffee loudly from the spoon. Slurping atomizes the coffee, spraying it across your palate and allowing the volatile compounds to reach your olfactory senses.
Evaluating Specialty Robusta
When cupping Robusta, you look for different qualities than you would in Arabica. A high-quality Specialty Robusta should be clean, intense, and full-bodied.
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Cupping Attribute
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What to Look For in Itadi Robusta
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Body
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Heavy, thick, and full mouthfeel (a sign of high quality).
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Acidity
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Low and balanced (not sour or sharp).
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Flavor
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Clean notes of dark chocolate, sweet molasses, and subtle spice.
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Aftertaste
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Long, pleasant, and clean finish (no rubbery or burnt notes).
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Cupping is a powerful tool that transforms coffee drinking from a simple habit into a mindful, sensory experience. By applying this professional technique to Itadi Robusta, you will gain a new appreciation for its inherent quality and the unique, bold flavors that our Togolese co-owners work so hard to cultivate.
References:
•[1] Specialty Coffee Association (SCA) – Official Cupping Protocol and Forms.
•[2] Coffee Flavor Wheel – Tool for identifying and communicating coffee flavors.
•[3] The Professional Barista's Handbook – Detailed guide to coffee evaluation.