№ 876 Cupping 15:00 1:18.2 SCA
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Accessible home cupping method following the SCA framework. Compare multiple coffees side by side.

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Parameters

Coffee
11 g
Water
200 g
Ratio
1:18.2
Temp
93 °C
Grind
7 coarse
Total
15:00
Servings
1
Grind · 7/10 · medium-coarse
FINE COARSE

Method

15:00 total
  1. 0:00
    Pour

    Pour 200g of 93°C water directly onto grounds. Fill to rim.

    +200g 10s slow
  2. 4:00
    Wait

    Let steep undisturbed for 4 minutes. Break the crust with 3 gentle spoon strokes. Smell the released aroma.

  3. 4:30
    Wait

    Skim floating grounds and foam with two spoons.

  4. 8:00
    Wait

    When cooled to about 70°C, begin tasting. Slurp forcefully.

  5. 15:00
    Done

    Continue tasting at different temperatures over 10-15 minutes.

Next step

Let Gota run the timer.

Step-by-step coaching with haptics at every pour, and a brew log that remembers the cup.

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Notes

For home cupping, use 3-5 identical cups per sample if possible. Compare multiple coffees side by side. Rinse spoon between samples. Slurp forcefully from the spoon to aerate across the entire palate. Continue tasting as it cools — note how flavors change.

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V60
0:00
Pour 2/5
0:30

100g

+50g Add water

3
Wait 0:45
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