Home
Accessible home cupping method following the SCA framework. Compare multiple coffees side by side.
- Citric
- Fruity
- Light-bodied
- Light roast
- Medium roast
- Long
- Beginner
- Total
- 15:00
- Ratio
- 1:18.2
- Coffee
- 11 g
- Temp
- 93 °C
The Home recipe by Specialty Coffee Association for the Cupping uses 11 g of coffee and 200 g of water (1:18.2 ratio), at 93°C, with a target brew time of 15:00.
Parameters
- 11 g
- Coffee
- 200 g
- Water
- 1:18.2
- Ratio
- 93 °C
- Temp
- 7 coarse
- Grind
- 15:00
- Total
- 1
- Servings
Method
-
0:00Pour
Pour 200g of 93°C water directly onto grounds. Fill to rim.
+200g 10s Slow -
4:00Wait
Let steep undisturbed for 4 minutes. Break the crust with 3 gentle spoon strokes. Smell the released aroma.
-
4:30Wait
Skim floating grounds and foam with two spoons.
-
8:00Wait
When cooled to about 70°C, begin tasting. Slurp forcefully.
-
15:00Done
Continue tasting at different temperatures over 10-15 minutes.
Notes
More Cupping recipes
-
1.4% TDS Target
1:18.2by Barista Hustle
- Citric
- Fruity
Total 15:00 Temp 100°C -
Brazilian Method
1:20- Floral
- Citric
Total 10:00 Temp 93°C -
Comparative Tasting
1:16.7- Citric
- Fruity
Total 8:00 Temp 96°C -
SCA Competition Protocol
1:18.2by Specialty Coffee Association
- Floral
- Citric
Total 8:00 Temp 93°C -
Dark Roast
1:18.2by Barista Hustle
- Chocolate
- Caramel
Total 8:00 Temp 93°C
Other Traditional methods
More by Specialty Coffee Association
-
Bloom and Break
1:15.4French Press 12 Cup
- Chocolate
- Balanced
Total 12:30 Temp 96°C -
Cold Brew Concentrate
1:8French Press 12 Cup
- Chocolate
- Sweet
Total 18h Temp 20°C -
Cold Brew Large Batch
1:6French Press 12 Cup
- Chocolate
- Sweet
Total 18h Temp 4°C -
Large Cupping-Style French Press
1:16.1French Press 12 Cup
- Balanced
- Sweet
Total 10:10 Temp 93°C -
Dark Roast Large Batch
1:18French Press 12 Cup
- Chocolate
- Caramel
Total 3:30 Temp 88°C
Original source
Recipe by Specialty Coffee Association, published at sca.coffee.
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100g
+50g Add water