Erin Meister trains baristas for North Carolina-based Counter Culture Coffee and sporadically maintains the blog Meet the Press Pot from her home in New York City. This is the sixth in a series of tips for the caffeine-addicted.
Early in our relationship, whenever I told my husband I was headed to a cupping, he (a coffee lover but not a fanatic like me) would imagine something, er, otherwise-related. Now that he knows cupping as a coffee-tasting ritual he might be disappointed -- or relieved -- but at least he understands why I'm a bit jittery when I come home from one.
The cupping process traces back to the 19th century, when beans were graded basically on a "yes" or "no" scale: Too many defects (like disease or mold) earned an ix-nay, while just about everything else was considered acceptable.
Today, cupping serves several different purposes: At the coffee's point of origin it allows farmers, importers, brokers and roasters to test the quality of a crop; after roasting, the roasters themselves will cup coffees for consistency, flavor profile and to detect the effects of aging; and at the consumer level, coffee cuppings are the rough (and fun!) equivalent of wine tastings, and are becoming widely available to the public.
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