The Cupping Brewer is a vessel made to allow minimal waste, and coffee tasting that is filter-free.
BY KATRINA YENTCH
BARISTA Magazine ONLINE
Water pH levels within the 6.5–7.5 range recommended by the Specialty Coffee Association, Photos from Katrina Yentch
I have always found it heartbreaking to watch cupping bowls of delicious coffee tossed through a strainer sink. SCA-standard cupping protocols, the industry benchmark for sensory evaluation, often result in significant waste. It felt counterintuitive for a sustainable business to throw out a hefty amount of product. For the coffees I truly enjoyed, I would often drink them using my cupping spoon, much like soup, wishing I could taste them without the influence of any brewing technique. The Cupping Brewer solves this by being both germ-free and waste-free.
The Cupping Brewer is a sleek glass vessel, resembling a pitcher, designed for coffee cupping. It allows users to enjoy the cupping liquid post-session. A plunger prevents coffee grounds from escaping. After breaking and removing the crust, as in a typical cupping session, users insert the plunger and pour the top portion into a cup for tasting.
A Long-Term Product Designed for the Future of Coffee
The Cupping Brewer has been utilized since the mid-2000s. It is notable that this product did not gain wider recognition during the early COVID-19 period, despite the Specialty Coffee Association introducing new cupping protocols to mitigate germ spread. Although traditional cupping methods have occasionally resurfaced, the Cupping Brewer remains highly relevant, especially in internal settings where baristas and quality control teams need a fast, sanitary solution.
Prosumers have emerged from the pandemic with a demand for specialty coffee equipment at home. The traditional cupping technique, which uses hyper-specifically designed bowls to hold different coffees, seems inadequate for this trend. The Cupping Brewer simplifies the process, allowing both professional coffee enthusiasts and home consumers to test one coffee at a time and enjoy it afterward. It is a logical evolution in coffee tasting that bridges the gap between professional evaluation and everyday enjoyment.
The simplicity of the Cupping Brewer
One of the most appealing aspects of this brewer is its ease of use. It is a straightforward method for setting up a coffee tasting, accessible even to those new to coffee. The website provides three-step illustrated instructions: mix 30 grams of coffee with 500mL of hot water at 195-205°F as recommended by the Specialty Coffee Association, wait for four minutes, then cut and dispose of the crust before pouring the final results. This simple ratio and timing make it easy to replicate consistent results.
Other cupping-savvy aspects in the cup include a design thought to reference wine decanters in order to enhance the aroma during the dry-ground assessment. The shape also aids in separating the coffee grounds from the brewed liquid more efficiently, reducing the likelihood of grounds ending up inside the cup. This design, however, makes the vessel challenging to clean manually. A dishwasher or handle brush is necessary for cleaning the interior of the Cupping Brewer.
A Cupping Brewer is designed for drinking
In addition to its cleaning difficulty, another downside of the brewer is its inability to use the exact coffee amount recommended by the Specialty Coffee Association for testing. Experimenting with a 1:18 ratio, using 11g of coffee in 200mL of water, resulted in an unusual coffee amount for pouring into the cup. The coffee did not exhibit its full potential, which would have been more pronounced with a larger quantity of ground coffee. Therefore, be prepared to consume a larger cup of coffee using this method, as opposed to the small sips typical of standard cupping. This might make it challenging to sample a variety of coffees in this manner.
Overall, it is evident that the Cupping Brewer produces a delicious cup of coffee, reminiscent of those made with the Able Brewing Kone. It effectively addresses major issues related to coffee cupping in a straightforward manner, making it a valuable tool for cafes that receive samples from roasters and need a simple method for tasting coffees. For quality control and sampling a variety of coffees, the traditional method might be preferable.
This article was first published at
An online magazine dedicated to baristas and coffee professionals, recognized by the Specialty Coffee Association.
Frequently Asked Questions
Who invented the Cupping Brewer?
Josh Taves, a seasoned coffee expert known for co-authoring the Test Drive column, created the Cupping Brewer. The product was designed to modernize traditional coffee cupping methods by making them more efficient and user-friendly. The Cupping Brewer has been utilized since the mid-2000s and remains relevant for both professional and home coffee tasting applications.
What are the SCA recommended water pH levels for coffee cupping?
The Specialty Coffee Association recommends water pH levels within the 6.5 to 7.5 range for coffee cupping. These parameters are part of SCA-standard cupping protocols, which serve as the industry benchmark for sensory evaluation. Maintaining proper water chemistry is essential for consistent and accurate coffee tasting results during cupping sessions.
How does the Cupping Brewer reduce waste in coffee tasting?
The Cupping Brewer eliminates waste by allowing the cupped coffee to be consumed after the tasting session rather than discarded. Traditional cupping methods require pouring coffee through a strainer into a sink after evaluation. The brewer includes a plunger that prevents grounds from escaping, enabling users to pour and drink the coffee after breaking and removing the crust.
What is the coffee to water ratio for the Cupping Brewer?
The Cupping Brewer website provides three-step illustrated instructions that specify mixing 30 grams of coffee as part of the brewing process. This measurement aligns with standard cupping protocols designed for consistent sensory evaluation. The simplified approach makes the device accessible to both professional coffee enthusiasts and home consumers seeking to conduct proper coffee tastings.
Why didn’t the Cupping Brewer gain recognition during COVID-19 pandemic?
Despite the Specialty Coffee Association introducing new cupping protocols during the early COVID-19 period to mitigate germ spread, the Cupping Brewer did not gain wider recognition at Time. The product, which has been utilized since the mid-2000s, offers a germ-free alternative to traditional shared-spoon cupping methods and remains relevant in internal coffee tasting settings.