Role of "time before crust breaking" in cupping

Role of "time before crust breaking" in cupping

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Role of "time before crust breaking" in cupping

An Unfiltered History of Vietnamese Coffee

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The Color of Coffee Collective Symposium Returns for Its Second Year

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Role of "time before crust breaking" in cupping

4 Cool Cafés to Try Out in Bologna

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Competition, Cold, and More from the 2024 U.S. Coffee Competition Qualifiers in Houston

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A Recap of The Barista League’s Mystery Coffee Vacation in Colombia

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4 Cool Cafés to Try Out in Kuala Lumpur

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Role of "time before crust breaking" in cupping

Role of "time before crust breaking" in cupping

minimum dose size?

Jan 31, 2024 |

I use the Hario switch to brew my coffee and am trying to reduce my caffeine consumption. Hence I would like to brew smaller cups of coffee. I am currently using 10g of coffee with 160g of water. (1:16 Ratio) I am wondering if there is a minimum amount of coffee...

Role of "time before crust breaking" in cupping

One of the instructions for cupping is to wait 4 minutes before breaking the crust and removing floating stuff. It is also said (for instance by James Hoffmann) that, at that point, the brewing process is stopped. This is not clear to me and I have a couple of questions in particular which are all related:

  1. Why would the brewing process stop?
  2. What is the role of the time spent before breaking?
  3. Why 4 minutes? What would happen with much shorter or much longer times?

I've tried to cup the same coffee with two different times before breaking (2min vs 8min) and I couldn't notice any difference, so I'm quite puzzled.

Note: I did the cupping with relatively fresh dark roasted coffee beans, ground with a Timemore C2 grinder. I have used bottled water and a 55g/l ratio.

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Role of "time before crust breaking" in cupping

Perfect Little Beans

Chinmey Hill Coffee uses specialty-grade beans with zero primary defects (such as black beans or sour beans) and less than five secondary defects (such as broken beans). This is important because primary defects will greatly affect the taste of the coffee. Having zero defects allows the coffee to be the most optimal flavor.

Window for Optimal Flavor

Chimney Hill Coffee ships our coffee the same day it was roasted, so you will receive it before it enters the window of optimal flavor.  This means you’ll never miss the opportunity to enjoy the coffee’s peak flavor.

Coffee Ratings

Coffee undergoes many scoring processes by professionals who achieved their Q Grader certification. Coffee is first graded when it’s green. If there are defects the coffee is determined to be “not-specialty grade”. For those coffees that pass green grading, they are sample roasted and cupped. (Cupping is the official term for critically tasting and scoring coffees. The official cupping form is standard worldwide, and where the 100-point scoring system comes from.) A coffee’s dry fragrance, wet aroma, flavor, aftertaste, body, acidity, balance, and overall impression are taken into consideration while uniformity issues and defects, will lower the overall score.

Specialty Coffee

Specialty coffee, coined by Erna Knutsen in 1974, refers to a coffee that receives a quality grading score of 80 percent or higher. While “premium” or “gourmet” seem like they’re synonymous with “specialty,” they simply are marketing terms with no defined standards. Specialty coffees are grown in specific and ideal micro-climates, and have distinctive and unique flavor profiles, with little to no defects.

Third-Wave Coffee

We’re currently in the third wave of coffee. The first wave of American coffee put pre-ground, vacuum-sealed cans in kitchens across America. The second wave started with the late ‘60s introduction of Peet’s coffee (by Alfred Peet) through the proliferation of Starbucks. The third wave of coffee focuses on origin transparency, nuanced flavors, and artisan roasting. The term “third wave” is synonymous with specialty coffee.

Role of "time before crust breaking" in cupping

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