Cupping & Tasting

Buy Cupping and Tasting Equipment Switzerland – Sensory Tasting Equipment

Cupping is the standardized tasting method of the Specialty Coffee Association (SCA), in which roasters, buyers, and coffee farmers evaluate the quality of a bean. The principle is simple: a standardized amount of beans to a standardized amount of water, same grind size, same water temperature, same brewing time – so that the bean can speak for itself, without the brewing method or equipment distorting the profile.

Cupping requires two tools: a Cupping Spoon (flat tasting spoon that collects aroma and crema layer) and a Cupping Bowl (standardized 200–220 ml white ceramic bowl in which the beans are brewed). Coffee Coaching Club carries 4 active models.

The Tools in Our Range

Which Setup for Which Cupping Requirement

SCA Cupping Protocol at a Glance

The standardized cupping procedure of the Specialty Coffee Association:

1. Bean quantity: 8.25 g per bowl (typical for 150 ml water, 1:18 ratio)
2. Grind size: coarse, slightly coarser than pour-over – approx. 70–75 % mesh pass at 850 μm sieve
3. Water: 93 ± 1 °C, soft filtered
4. Pouring: Pour water directly over the grounds, fill the bowl to the mark
5. 4 minutes brew time: during this time, a crust (foam layer on top) forms
6. Break: after 4 minutes, push the cupping spoon backward through the crust three times and sniff simultaneously – this is the "break" where the most intense aromas are released
7. Skimming: remove the remaining foam layer with two spoons
8. Cooling: wait 8–10 minutes until the coffee has cooled to 60–70 °C
9. Slurping: take a sip with the cupping spoon and slurp with air – aerosolization distributes the aromas throughout the oral and nasal cavity
10. Scoring: evaluate according to SCA scale (Fragrance/Aroma, Flavor, Aftertaste, Acidity, Body, Balance, Uniformity, Clean Cup, Sweetness, Overall, each 6–10 points)

A specialty bean with at least 80 points on this scale is officially classified as "Specialty Coffee".

Service in Switzerland

For Loveramics, Rhino, we have service channels via manufacturers. These tools are durable – typically 10+ years of home use. Free shipping in Switzerland and Liechtenstein from CHF 60.

In the Bern showroom (Gerberngasse 44), we conduct Cupping Sessions – you will receive an SCA-compliant introduction to sensory tasting and directly compare our active CCC house roasts (Cozy Chocolate, Very Nutty, Creamy Chestnut, Chestnut Delight, Nutty Delight, Wild Peach, Bright Cassis). Please arrange an appointment in advance.

What Goes Well With It

For suitable tasting cups (smaller design than cupping bowls): Cup Collection with Timemore B75 Tasting Cup and Loveramics Boram Um Tasting Cup. For hand grinder for cupping grind: Hand Coffee Grinders (Comandante C40 is cupping standard). For kettles with temperature control: Gooseneck Kettles. For premium scales: Acaia Pearl S. For brand pages: Loveramics. For beans from our own roastery (suitable for cupping): CCC House Roasts – the Tero Farm Guji beans (Wild Peach, Bright Cassis, Organic Heirloom) show the most complex aroma profiles in cupping.

Frequently Asked Questions

What is the difference between cupping and normal brewing?

Cupping is the SCA's standardization protocol – designed to evaluate the bean purely, without the brewing method or equipment influencing the profile. Normal brewing (pour-over, espresso, French press) is optimized for enjoyment. Cupping is optimized for objective comparability.

Do I need cupping tools for home?

Not necessarily. For classic specialty enjoyment, pour-over, French press, or espresso are sufficient. But for bean comparison (2–3 different beans in parallel) or the specialty learning curve, cupping is the best tool. Mandatory for cafe setups or specialty workshops.

Loveramics Color Changing – how does it work?

The Loveramics Color Changing Cupping Bowls (CHF 11.95) are coated on the outside with a heat-reactive glaze. At room temperature, the outside is typically darker, when warm lighter – or vice versa, depending on the variant. Visual feedback on cup temperature without a thermometer. Design-strong for cupping sessions in the showroom or cafe.

How many cupping bowls do I need?

For a classic cupping session with 3–6 bean samples: 6–12 bowls (two per bean to check consistency). For occasional home cupping, 4–6 bowls are sufficient. For workshops or cafe setups: 12–18 bowls.

Which cupping spoon is standard?

The Rhino Professional Cupping Spoon Stainless Steel (CHF 5.40) complies with the SCA standard. Flat, wide spoon surface, long handle shape, high-quality stainless steel. An absolutely essential tool for cupping – a normal soup or tea spoon does not work (too concave, wrong slurp acoustics).

What bean quantities for cupping?

Standard SCA: 8.25 g to 150 ml water (1:18 ratio). More practical variant: 10 g to 180 ml. For a 200 ml cupping bowl: approx. 11 g of beans.

Do you offer cupping sessions?

Yes, in the Bern showroom. Sessions with an SCA-compliant introduction and tasting of CCC's own roasts in direct comparison. Just call or write us to arrange an appointment.

Can I test cupping tools before buying?

Yes, in the showrooms in Bern and Zurich Oerlikon. We demonstrate the complete cupping workflow live, you can feel the difference between Rhino and Loveramics bowls directly.