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Learn how to Cup like a professional.
Coffee to Water Ratio for Cupping
When cupping, the ratio of 8.25 grams (whole bean) coffee (± 0.25 grams), to 5.07 fluid ounces (150 ml) water shall be used. When adjusting due to vessel size, a ratio of 1.63 grams (whole bean) coffee per 1 fluid ounce of water (or 0.055 g coffee per 1 ml water) shall be used.
Cupping vessels shall be of tempered glass or ceramic material. They shall be between 7 and 9 fluid ounces (207 ml to 266 ml), with a top diameter of between 3 and 3.5 inches (76 - 89 mm). All cups used shall be of identical volume, dimensions and material of manufacture, and have lids.
Cupping Water Temperature
Cupping water temperature shall be 200°F ± 2°F (92.2 – 94.4°C) when poured on grounds.
Cupping Water shall meet all the requirements listed in the SCA Standard 'Water for Brewing Specialty Coffee', which can be found on the SCA Resources web page.
Grind for Cupping
The coffee used for cupping shall be ground so that 70-75 percent of the grinds pass through the 20 mesh sieve.
Roast for Cupping
The roasting of coffee for cupping shall take between 8 and 12 minutes, and shall be used for cupping between 8 and 24 hours after roasting.
Roast Level for Cupping
The roast level for cupping shall be measured between 30 minutes and 4 hours after roasting using coffee ground to the SCA Standard Grind for Cupping and be measured on coffee at room temperature. The coffee shall meet the following measurements with a tolerance of ± 1.0 units:
Cupping spoons shall hold 0.135 – 0.169 fluid ounces (4-5 ml) of coffee sample and should be of non-reactive metal.
This is a free training session for the 36 wholesale cafe customers.
DURATION - 2 HOURS
AVAILABLE IN MELBOURNE or SYDNEY