The Cupping – Cupping is the elementary and professionally recognized methodology for evaluating coffee’s quality and characteristics. By cupping coffee, you will not only discover any defects, but you will also reveal the true nature of the coffee. Mastering the cupping process is essential for everyone in the coffee industry, and the way for anyone to get the most from your drink. To cup effectively requires understanding the principles and what to look for when evaluating coffee. Boot Coffee has a long history of training coffee tasters and cuppers all around the world. Through this course Willem will address more advanced coffee tasting issues, elaborating on the coffee taster’s professional integrity and helping you understand the physiological background. He will explain the how the coffee changes with temperature and what should you focus on.

1

Cupping History and Basic Concept (13:40)

Willem elaborates where coffee cupping comes from, why do coffee companies cup and why it is important for you to cup.

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2

Cupping: the Rationale for Cupping Coffee (6:54)

In this segment, Willem reviews the basic elements and requirements that must be addressed in order to successfully conduct cupping sessions.

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3

Cupping Stages #1 (14:00)

This segment reviews the basic stages in the setup and execution of coffee tasting sessions. Willem reviews the requirements in detail and goes over the breathing technique to conduct tasting.

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4

Cupping Stages #2 (5:55)

Now it’s almost time to start cupping. Willem reviews the necessary steps in cleaning the cups. Finally, we discuss the dos and don’ts during the actual tasting session.

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5

Cupping: the Protocol (5:37)

Willem talks about protocols that greatly help to set up cupping sessions and how these can facilitate the efficiency and flow of cupping sessions.

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6

Cupping Protocol: Setting Up Your Cupping Room (7:03)

In this segment we review the basic (technical) requirements to set up cupping sessions and to arrange a cupping laboratory.

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7

Hands-on Cupping: Setting Up the Cupping Session, Step by Step (6:17)

Jodi shows step by step what to do in order to prepare the cupping session. This segment contains very clear examples of how to actually do it!

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8

Cupping Basic Areas of Coffee Exploration (5:43)

The cupper’s integrity is often under attack from people who think that cupping is not universal. Willem shares his thoughts and strategies on how to address this issue and also explains what the key areas of investigation are when cupping coffee.

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9

Cupping Forms Explained (7:06)

Willem guides you through cupping forms, focusing on the most widely used approach, the SCAA (Specialty Coffee Association of America) cupping form.

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10

Taste and Aroma Wheel (7:41)

You can see Coffee Tasting Wheels on the walls of coffee businesses all around the world. Do you know how to read and use one? Willem helps you understand it.

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11

Physiology of Smelling (6:06)

If you want to be a good cupper you have to understand your sense of smell. In this video Willem explains the physiology of smell.

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12

Physiology of Tasting (3:10)

Tasting is also important while cupping. How does tasting work from a physiological perspective? Willem explains.

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13

Roast Color of the Cupping Sample (9:28)

In order to speak the same “cupping language” there must be a united methodology for coffee cupping. One of the elements of this methodology is the color of the roast. Willem explains how to roast your cupping samples.

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14

Temperature of the Cupping Sample (3:53)

How does the temperature of the cupping sample influence the final results? In this video Willem answers these questions.

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15

Cupping Practice: Fragrance and Aroma(11:14)

After mastering the concept and methodology of coffee quality evaluation through cupping, it is time to see this in action. In the first part of this video Jodi and Graciano evaluate the fragrance and aroma.

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16

Cupping Practice: Cleaning the Cups (4:16)

Before you progress to tasting the coffee, it is necessary to clean the crust. Jodi and Graciano explain why it is important and how to do it.

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17

Cupping Practice: Tasting (07:46)

After you have evaluated the coffee’s fragrance and aroma, cleaned the crust and let the coffee cool to the right temperature, it is time to taste it. Jodi and Graciano demonstrate the technique of tasting coffee and instruct you in what to focus on while considering the flavor elements.

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18

Cupping Practice: Evaluation (04:35)

And the winner is? Jodi and Graciano will discuss the findings.

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