Cup of Excellence Ecuador Kit

We're so glad you could join us!

Video cupping will take place on Sunday, June 23 at 1pm UTC: 6am Pacific Time, 7am Boulder, 8am Ecuador, 9am New York, 3pm Amsterdam. It will also be recorded for convenient viewing any time.

[ When the video event starts the link will go live here ]

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How To Cup Coffee  — A Protocol
Prodigal recommends this protocol for cupping:

• Heat sufficient water to 95C-97C / 203F-206F
• Use a cup or bowl that holds between 120ml - 200ml*
• Use a 17:1 ratio of water:grounds
• Weigh the beans for each bowl
• Grind slightly finer than you would for a pourover**
• Flush the grinder with a few grams of the same coffee before grinding the bowl of corresponding coffee
• Grind each bowl and weigh to ensure ground dose is within 0.1g of the target amount
• Start a count-up timer from zero, and begin the following:
• Pour each bowl swiftly on a scale, to ensure water quantity is within a few grams of the target
• At 4:00, break the crusts (in order of your pour) with the back of your cupping spoon. Take notes on the aroma of each cup
• Skim the bowls clean by skimming the surface with two spoons in a scissoring motion
• When the coffee is warm-but-comfortable to slurp, begin slurping. We usually begin around 13:00
• Limit your slurps to two or three per bowl. Excessive slurping can cause palate fatigue, so focus carefully when slurping
• Take notes on each bowl before moving on to the next
• Repeat slurping and note taking when the coffees have cooled, usually between 25-30 minutes after pouring

*We use Barista Hustle Cupping Bowls with 10g grounds and 170g water
**Coarser grinds used to be more common, and coarser grinds will often decrease perception of green and roast defects. That may sound desirable, but we recommend using a finer grind in order to magnify defects. The purpose of cupping is critical analysis, not maximum enjoyment.