About Cupping Coffee

The following days after roasting, we taste each coffee using formal professional protocols.
Put simply, the coffees are assessed using a repeatable method that uses the same parameters for all samples.

We use cupping the first time to decide if a coffee is in line with what we want to offer, or if it needs to be roasted differently. We spend a good amount of time profiling the bean to get the most out of the origin and finding the sweetest spot for each coffee.

It is also when cupping that we try to find flavour notes that are easy to understand or to get at home from the coffee. However, taste is subjective and water temperature, water quality and brew technique can influence what flavours are extracted in the cup. Our tasting notes are based on cupping with a high quality mineral water suited for coffee.

Finally once a coffee makes it through the cupping table after multiple evaluations over the course of a few days, it is assessed for its intended usage (pour-over, expresso, etc.), just like you would prepare it at home.

It’s a long process and we are quite picky with the coffee we choose. We only offer coffees that we enjoy drinking everyday and we hope that you will too.