Page 260 - BELCO // Catalogue Art of Coffee 2022-2023

MY QUALITY CONTROL
PRACTICAL GUIDE
FOR CUPPING COFFEE
IN YOUR LAB OR AT HOME
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Where are you cupping?
Delimit an area dedicated specifically to your cupping for one or two hours. An area where there are no draughts or strong odours (kitchen or dining room).
With wh2at water? Your choice of water is important because
it will greatly affect the flavours. Avoid very mineralised or hard water.
Opt for a few bottles of mineral water with a neutral pH (7) and a mineralisation between 120 and 150 mg.
Your tools
> weighing scales (essential) > 1 thermometer (optional) > cupping bowls (optional)
Any type of ceramic or glass cup will do. Ideally,
they should be identical.
If they’re not, you must calculate the ratio (see below).
> 2 cupping spoon
> 1 electric grinder (preferably, but a manual grinder will also
work)
> 1 kettle (ideally with a temperature regulator)
> 1 worktable (allowing you to be at the same level as the coffee,
in order to visualise it well)
> paper to clean, cups to rinse the spoons + a cleaning area
> The CROPSTER App
> The Belco cupping sheet + 1 SCA or COE sheet (for example).
This will help you to relax during your cupping experience and give you a clearer reading of your results.
28 ROASTER COLLECTION