Cupping like a pro

Cupping is how the entire coffee industry tastes — from farm-gate quality control to hundred-thousand-dollar auction lots — and its power comes from one idea: change nothing, so the coffee is the only variable. No filter to flatter, no barista to blame. Every bowl gets the same treatment, so every difference you taste belongs to the bean.

The protocol is strict on purpose: about 55 grams of coffee per liter of water — 8.25 g in a 150 ml bowl — ground medium-coarse, water just off the boil poured straight onto the dry grounds, and a timer started. That's it. No pouring technique, no agitation, nothing to be good or bad at.