The first time most people hear about cupping, the slurping puts them off. It sounds performative. It looks strange. But the slurping is functional: it aerosolises the coffee across the palate and makes flavours accessible that you would miss drinking normally. Once you understand why, the protocol makes sense.

What cupping actually is

Cupping is a standardised method for evaluating coffee. The SCAA protocol, which is the version used by most specialty roasters and buyers, involves brewing coffee in open bowls with a fixed ratio of 8.25 grams per 150 millilitres of water, letting it steep for four minutes, breaking the crust of grounds that forms on the surface, and then tasting with a deep spoon. The standardisation means you can compare coffees fairly because every variable except the coffee itself is controlled.

What we taste for

At our sessions, we evaluate each coffee on fragrance, aroma, flavour, aftertaste, acidity, body, balance, and overall impression. We do not score numerically at the public sessions because the numbers can distract from the experience of actually tasting. Instead, we ask participants to describe what they notice in their own words before we share our notes. The gap between what someone says unprompted and what the tasting card says is often where the most interesting conversation happens.

How our last-Saturday sessions work

We run the session from 14:00 to 16:00 at the roastery on Rokkaku-dori. Six people maximum. We typically taste five to seven coffees, including at least one from each of our current origin relationships. Haruki introduces each coffee before you taste it, covering the farm, the process, and the roast decisions. After the session, you choose one 150g bag to take home. The cost is 3,500 yen per person.

What you will notice that surprises you

Most first-time cuppers are surprised by how different coffees from the same country can taste. The Kochere Washed and the Guji Natural are both Ethiopian, but side by side they taste like different categories of beverage. The Kochere is floral and citric, almost like a light tea. The Guji is dark and fruity, closer to a dessert. Tasting them together is the fastest way to understand what origin, process, and altitude actually do to a cup.

How to book a seat

Sessions run on the last Saturday of each month. Seats fill quickly, usually within a few days of the announcement. To book, email hello@mossblendpathyx.com with the subject line Cupping Session and the month you want. We confirm within 24 hours and send a reminder the week before. If you want to know how to find us, the address and directions are on the contact page.

Cupping is the fastest way to understand why origin and process matter. If you have been drinking coffee for years and never tasted it this way, one session changes how you think about every cup after it.