04/09/2026
Coffee is personal. That’s exactly the point.
Cupping is the professional standard for tasting and evaluating coffee. It slows the process down and gives you the chance to understand what’s actually in the cup - and what your palate makes of it.
Fruit. Chocolate. Acidity. Body. Finish. We may be tasting the same coffee, but we won’t necessarily experience it in the same way.
Here’s how it works:
Fragrance : Before water touches the coffee, we smell the freshly ground beans. This is the first introduction to what’s in the cup.
Aroma : Hot water goes in at around 93°C. The coffee steeps and a crust forms on the surface, developing an entirely different aromatic profile.
Breaking the crust : After four minutes, we break the crust with a spoon, releasing the most concentrated burst of aroma in the process.
Slurping : Yes, properly. Drawing the coffee quickly across the palate aerates it and allows you to experience its acidity, body, flavour and finish more clearly.
From there, we guide you through the professional grading scale, helping you identify what you’re tasting and put words to it.
There’s no right answer. Just a better understanding of coffee, and of your own palate.
Cupping Session with Pairing & Brewing Tuition | R165 per person
Book your spot | [email protected] | 042 293 3651
