Cupping

Find some way to incorporate this informatin: https://docs.google.com/document/d/1J-ki26gElBN9T5n23bSMhymUb5f6xL50M0Fn_W7TQbM/edit#

1. Gather roast profile ID key and cups (between 1 and 8 different roast profiles).

2. 32-40g of roasted coffee beans per roast profile.

3. Prepare the timer, cupping table, hot water and cupping bowls.

4. 450mL of hot water per roast profile.

5. 3 cupping bowls for each roast in the cupping.

6. Distribute 8g of roasted coffee beans into each of the three cupping bowls in a set.

7. 8g per bowl.

8. Grind the coffee, arrange the bowls according to the map, and cover.

9. Evaluate dry fragrance.

10. Fill each cupping bowl with 145g of water at 200F (93C).

11. It is advised to start a 10-minute timer at first pour.

12. Evaluate wet aroma.

13. This will be done between 3 and 5 minutes after the first pour.

14. Usually, this means immediately after the last pour.

15. Evaluate flavor and aftertaste.

16. This will be done at ~160F.

17. Usually at 10 minutes, when the timer set above goes off.

18. Evaluate acidity, body, balance and uniformity. (optional)

19. This will be done at 160-140F.

20. Evaluate sweetness, bitterness and enjoyment.

21. This will be done at 100-70F.

22. Bitterness substitutes for "clean cup" in SCA Scoring Sheet.

23. Enjoyment substitutes for "overall" in SCA Scoring Sheet.

24. ID cupping bowls and calculate average score per roast.