CQC 2.0 What’s in Chapter 2?

• In Chapter 2 we explore the best protocols to ensure that your brewing is standardised across each cupping bowl. 
• We determine the best way to establish your cupping grind setting.
• We look into the science of breaking the crust and examine how turbulence, or the lack of it, impacts extraction yields. 

Why the Cupping Method?

The cupping method is used almost universally by buyers and importers as a way to assess the quality of coffee samples. The practice goes back at least as far as the 1930s — the so-called Liquoring Department of the Kenyan Coffee Board was established in 1935.