Cupping three lots at your kitchen table
You need four bowls, a kettle, and the discipline not to explain yourself.
The setup
Eight grams per 150 millilitres, water just off the boil, four minutes, then break the crust and skim.
Label the bowls before you start. Every home cupping fails at the labelling stage.
Cupping at home is not about scoring. It is about noticing.
What to write down
Three things only: sweetness, acidity, and finish. Scores invite you to argue with yourself instead of tasting.
Taste blind if you can. Knowing which cup is the expensive one ruins the exercise.
Disclosure: this article contains no affiliate links. Prices and dates checked in October 2026. Our methodology.