It’s all about evaluating the coffee
Cupping is one of the essential steps in evaluating your coffee and is maybe the most exciting step for every coffee roaster. Writing down and storing your coffee notes is very helpful when cupping coffee. This will help you decide which coffee to buy, or just as an evaluation and quality control of your roast.
Over the last months, we have developed our own cupping form inside the ROEST web portal. You can store, analyze, and compare your sample roasts in the web portal. With the cupping form, you can log your cupping notes and connect them directly to your sample roasts.
Many roasters, or QC managers, use pen and paper to analyze their coffee samples. And we also know how frustrating it can be when the score sheet gets lost or difficult to share with others. By having it all digitalized, you will have access wherever you are, with whomever you need to share it with.
The highest level of quality control
Cupping can be the challenging part that comes after the roasting process. We learn, discover, and make decisions based on flavor notes and aromas by cupping coffee. And at the end, it helps us make decisions on which coffee to purchase and import.
Cupping is a must for every QC manager or Q Grader. But it is also just as important for a coffee roaster. It helps you to ensure that every batch is up to your standards and quality.
When roasting coffee, whether for sampling or production, varieties, and defects may occur, and it’s essential to sort out these. The easiest way to ensure quality is by doing a blind cupping so every coffee gets a fair evaluation. That’s also the most effective way to improve and learn tasting skills.
Evaluate your coffee inside the web portal
Coffee beans are filled with hundreds of different types of aromas, and to be able to taste these, one needs to taste the same coffee several times in various stages. There are several ways to take notes on your evaluation of coffee.
To make it easier and faster, we have developed a new feature on our web portal so you can store your notes. With the ROEST cupping form, you can easily set up cupping and invite team members or others to join you on the hunt for high-quality coffee.
There are some different ways to score a cupping session. Inside the web portal, you can use forms made by SCA, CoE, or by us. This gives you great opportunities to explore different ways to cup your coffee and hopefully become a better cup taster. Shortly, you will also be able to create your own cupping sheets that suit your specific needs.
Now it’s time to talk
After a cupping session, it’s time to discuss and look at your score sheets. Every person tastes coffee differently, making cupping so interesting and important. What feels fruity and sweet for you may taste something different for another.
To find the proper descriptors and aromas for your coffee or defects and flaws, it’s crucial to talk about and discuss what you are tasting. This will also help you to think about what you are tasting and learn new ways to discover aromas and flavors. Invite your team member, co-workers, or others to join the conversation.
Bring your cupping table with you
With ROEST cupping form, you can quickly set up a blind or non-blind cupping wherever you are. This makes it easy to cup either at the roastery, in the lab, at an event, or at origin.
By now, this is a BETA version, and thoughts and suggestions on improvements are welcome!
