Coffee Cupping Room Conditions
The condition of the cupping room is very important to the results achieved during coffee cupping.
The room should have natural light since dim light is said
to depress the sense of smell. Ideally the room
would be between 20-25°C and have a humidity of 50-70% since
excessive dryness depresses the sense of smell. The
cupping environment should be quiet and no discussion should
occur during the coffee tasting process. The best time to
cup is between late morning or late afternoon, when enough
time has elapsed since the previous meal and before you
are too hungry. Any mental distractions including
sickness, lack of sleep, or stress can affect the cupping
results.
At least six cups should be
prepared for each sample. They should be arranged
like a triangle with three rows containing 3 cups, 2 cups,
and 1 cup, respectively. A sample of the roasted and
green coffee should be provided at the top of this triangle,
but could be covered during initial cupping. Several
cups of hot water should be distributed around the table
for washing the spoon. A couple cups filled with 1/3
room temperature water and 2/3 boiling water should be available
for the cupper to wash out his or her mouth between each coffee taste test.

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