At theroastery cupping coffee is one of the most important rituals in our weekly routine. It’s more than just tasting coffee, it’s how we ensure every batch we roast meets the quality standards we’re proud to stand behind.
Each week, our team gathers around the cupping table to taste our coffees side by side. This direct comparison allows us to evaluate roast development, balance, sweetness, body, and overall clarity. By tasting them together in a controlled setting, we can quickly identify subtle differences and make adjustments where needed. It’s our quality control checkpoint, ensuring the coffees you enjoy are consistent, expressive, and true to their origin.
Cupping also plays a vital role in our sourcing process. When we’re exploring new potential coffees, we use the same careful evaluation methods to determine which offerings are exciting enough to bring into our lineup. We’re looking for character, complexity, and that spark that makes a coffee memorable. If it makes it onto our roasting schedule, it has passed a rigorous and thoughtful tasting process.
Beyond quality control and sourcing, cupping keeps our palates calibrated. Tasting together once a week helps us stay sharp, aligned, and continually learning. Coffee is dynamic. Crops change, roast curves evolve, and subtle shifts can happen over time. Regular cupping ensures we stay current and responsive.
And while it’s serious work, it’s also one of the most fun parts of what we do. There’s something energizing about slurping spoons of freshly brewed coffee with your team, sharing notes, and discovering new flavors. We always walk away with a deeper appreciation for the craft...and more than a little caffeine.
