The Art and Science of Tasting Coffee: How We Evaluate Our Roasts
When it comes to roasting, crafting the perfect cup of coffee is both an art and a science. At Bean Sculpt, every roast goes through a journey, from the unassuming green bean to the aromatic final product in your cup. But how do we know when a roast has reached its fullest potential? The answer lies in the meticulous process of tasting and evaluation.
Why Tasting Matters in the Roasting Process
Coffee tasting, or “cupping,” is a methodical process that allows us to assess and refine the flavour profile of each roast. This practice isn’t just about checking for “good” or “bad” coffee; it’s a way of dialling into the nuances that make each coffee unique. Whether we’re working with fruity Ethiopian beans or rich Colombian decaf, tasting helps us ensure that every coffee we release expresses its origin and meets our standards.
Each coffee has its own story, shaped by everything from the soil it was grown in, to the roast profile we create. By tasting, we can verify that each of these factors comes together harmoniously.
Our Cupping Ritual at Bean Sculpt
At Bean Sculpt, our cupping process is consistent and precise. We start by measuring out the same amount of ground coffee and hot water for each sample. The coffee is allowed to steep and form a crust, which we break to release the first wave of aromas. Our process is as follows.
Step 1 – Grind the Coffee
Begin by grinding 2 grams of the initial coffee to prepare the grinder. After this, grind the remaining 24 grams of coffee. Repeat this process for each type of coffee, starting with 2 grams to make sure there are no residues of other coffees in the grinder that could affect the flavours. Set the grinder to a coarse setting. The coffee coarseness should resemble something like coarse sea salt.
Step 2 – Place the Coffee
Place 12 grams of each coffee sample into specific cupping bowls, using a minimum of two bowls for each sample. It's important to use more than one bowl per sample to catch any potential defects that might appear in one bowl. After setting up, evaluate the dry aroma of each coffee.
Step 3: Heat your Water and Pour
Heat your water to about 93 Degree Celsius. Once the water is at the correct temperature, start a timer and begin to pour 200 grams of water into each bowl.
Step 4 – Break the Crust
Once your coffee has steeped for 4 minutes, break the crust that would have formed at the top of the cupping bowl. Use a spoon to move the coffee grounds to the back of the bowl. Make sure to rinse the spoon after you break the crust in each bowl. With two spoons, scoop out the leftover coffee grounds and foam, then discard them into the bowl designated for used coffee grounds.
Step 5 – Give some time to Cool and Taste
Take a sip of the coffee with a slurp to ensure it coats your entire tongue, allowing you to detect the complete range of flavours. As the coffee's temperature drops, you'll be able to discern an even broader array of flavours. After using your cupping spoon to sample the coffee, make sure to rinse it in the designated rinse cups. This helps prevent mixing different coffee flavours.
During the tasting, we focus on a few core elements:
Aroma: This first impression often hints at what’s to come in the flavour profile.
Flavour: The overall taste, which encompasses both the primary and underlying notes.
Acidity: The brightness or liveliness in the coffee, which can range from citrusy to mellow.
Body: The mouthfeel or texture, from light and tea-like to heavy and creamy.
Aftertaste: The lingering flavour that remains once you’ve finished a sip.
Each attribute reveals something essential about the roast. The goal isn’t to find perfection in every category but to capture the unique qualities that define the bean and enhance its best traits.
Balancing Art and Consistency
Every coffee is different, which is why tasting requires both an intuitive sense and a structured approach. For instance, while one roast might shine with vibrant acidity, another might offer a mellow, chocolatey depth. As roasters, we seek to enhance each coffee’s innate characteristics, often making small tweaks based on our tasting notes. Consistency is key, but so is flexibility. Coffee is a seasonal product, and with each harvest, we may find subtle shifts in flavour. Through tasting, we ensure that our seasonal coffees are aligned with the standards and tasting notes that you’ve come to expect.
For us, the process of tasting and evaluating is an ongoing journey. Each cup of Bean Sculpt coffee has passed through a series of hands, each step shaped by passion and precision. We hope that when our coffee reaches you, it brings a little bit of our journey to your day.