We recommend 10 g of coffee per sample, plus enough to التنظيف the grinder before you begin to grind the coffee for each bowl.
Label the samples such that you are unaware of the identity of each after you have ground them and randomised their order.
We recommend you use a label that can remain with each sample but be kept upside down (and out of sight) as you grind and arrange the samples on the cupping table.
التنظيف your grinder with a few beans taken from the sample you are about to grind for.
Grind your coffee on a setting that brings your best coffees to approximately 1.4% total dissolved solids after 8 minutes. (Refer to the BH قياس الانكسار Protocols.)
Every bowl should be checked with a scale to ensure it is accurate to within ∓1 g.
Position the samples around your cupping table, keeping them arranged in order.
Start a timer and begin to add hot water (just after a rolling boil) to each cup, weighing the water precisely for each bowl ∓2 g.
Hot water should be odourless, have a pH between 7.0–7.4, and have a level of buffer no higher than 70 ppm.
Aim to fill bowls quickly but without making a mess.