With our team here at Fernwood Coffee, coffee cupping is an essential part of what we do. We do it daily. Whether we’re ensuring the consistency of our daily brews, exploring exciting samples from new and existing suppliers, or diving deep into the flavour profile of upcoming coffees, cupping plays a critical role. Here’s a closer look at why we cup, the process behind it, and how it connects us to coffee producers around the world.
Why We Cup at Fernwood
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Daily Quality Control
Every day, we cup to ensure the coffee we serve meets the high standards we set. This daily ritual helps us catch any inconsistencies or off-flavors early. Whether it’s an unexpected roast issue or a change in green coffee quality, this process guarantees that every cup you enjoy at our café maintains the same excellence you expect.
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Sample Tasting
Before we bring new coffees into rotation, we taste samples from different farms, regions, and lots. Cupping these samples allows us to select the very best beans to offer our customers. It’s the first step in identifying potential and choosing coffees that align with our commitment to quality.
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In-Depth Flavour Profiling
When preparing to launch a new coffee, we go beyond a surface-level taste test. Through in-depth cupping, we explore the full spectrum of flavors, from acidity to body and aftertaste. This helps us understand the complexity of each coffee and guides us in roasting and brewing recommendations to showcase its unique characteristics.
A Brief History of Coffee Cupping
The practice of cupping coffee dates back to the late 19th century, when buyers needed a way to evaluate different lots and ensure consistency. Over time, the process was refined and standardized, so everyone involved in coffee—from farmers and exporters to roasters and baristas—could assess coffee on the same terms. Today, global organizations such as the Specialty Coffee Association (SCA) have set clear protocols to maintain this consistency, making it possible for people on different sides of the world to communicate and collaborate over flavor, quality, and potential.
A Global Standard
The beauty of cupping lies in its simplicity and consistency. Whether it’s a producer cupping in Colombia or our team cupping in Victoria, everyone follows the same set of steps. The coffee is ground to a specific coarseness, steeped in hot water, and tasted at specific intervals as it cools. Tasters use a shared vocabulary—like “bright acidity” or “chocolate undertones”—to describe what they experience. This universal language helps us not only select great coffees but also forge closer connections with the farmers and producers behind the beans.
At Fernwood Coffee Company, cupping is about more than just tasting; it’s about ensuring every coffee we serve tells a story, showcases craftsmanship, and lives up to our high standards. From daily quality control to in-depth profiling, each cup we taste brings us one step closer to delivering exceptional coffee to our customers. We invite you to share in this journey with us, knowing that every sip reflects a collaborative process that spans continents and generations.
