A cupping room typically refers to a dedicated space or area where professionals in the coffee industry engage in the practice of cupping. Cupping is a method used to evaluate and assess the quality and characteristics of coffee beans. It involves the careful observation and sensory analysis of the coffee’s aroma, flavor, acidity, body, and other attributes.
In a cupping room, coffee samples from different origins or batches are prepared and evaluated side by side to compare and contrast their qualities. The room is usually equipped with various tools and equipment specifically designed for cupping, such as cupping bowls, spoons, scales, and water boilers.
During a cupping session, professionals follow a standardized procedure to assess the coffee. They evaluate the fragrance of the dry coffee grounds, the aroma released when hot water is poured, the crust formed on the surface, and the flavors experienced when tasting the brewed coffee. This process allows them to analyze the coffee’s sensory profile and make informed decisions about its quality, potential blending or roasting approaches, and suitability for specific purposes or markets.
Cupping rooms are commonly found in coffee roasteries, specialty coffee shops, coffee trading companies, and other establishments involved in the coffee supply chain. They serve as dedicated spaces for coffee professionals to critically evaluate and appreciate the nuances of different coffees, aiding in the selection, quality control, and development of exceptional coffee products.