18/09/2026
What you're seeing is called a cupping — and it's how the coffee world tastes and evaluates coffee at its most honest.
No espresso machine. No milk. No syrups. Just ground coffee steeped in hot water, a spoon, and a lot of focused attention.
The process is deliberate. You smell the dry grounds first — that's the first indicator of what's in the cup. Hot water goes in, a crust forms on top, and you break it with a spoon and smell again. Then you slurp — loudly and on purpose, because the spray across your palate is what lets you pick up every note, every layer, every flaw.
Sweetness. Acidity. Body. Aftertaste. Cupping strips everything away so the coffee has nowhere to hide.
It's how roasters evaluate their batches, how buyers decide which beans to source, and how baristas develop the palate that eventually shows up in every cup they make.
The next time your barista talks about tasting notes — orange blossom, wildberry, lychee — this is where that language comes from.
Browse Curve Coffee here:
https://equilibrium.com.ph/collections/curve-coffee-collaborators