Coffee Cupping with the ‘Hamburg Harbour Brew’ Method

Coffee cupping is an essential part of our roasting and quality control process. Our expert master roasters cup every batch to ensure that each coffee reveals its full flavour potential. Typically, freshly roasted coffee reaches its optimal taste about 24 hours after roasting. For our cupping sessions, we use the renowned ‘Hamburg Harbour Brew’ method.

In this unique tasting technique, we use 14 g of freshly ground coffee and 250 ml of water heated to 96 °C. We begin by pouring 80% of the water over the grounds. After a short steeping time, a solid crust forms on the surface — this is carefully stirred to release the coffee’s rich aromas, allowing us to perform the first olfactory evaluation.

Next, the remaining water is added. As the coffee continues to brew, a fine foam layer forms, which we gently remove with a spoon. The coffee is then tasted at different temperatures to explore its complex flavour profile and aroma evolution.

This precise coffee cupping method allows us to assess the true quality of our roasts and guarantee the best possible flavour for our customers. Join us in discovering the fascinating world of coffee aromas, textures, and tastes with the Hamburg Harbour Brew method.

Coffee Cupping: What really matters

Cupping coffee is much more than simply drinking it – it’s a detailed process where both flavour and aroma are essential. While our tongue can detect only five basic tastes – sweet, sour, salty, bitter, and umami – coffee offers an astonishing range of over 800 flavour nuances. Many of these delicate flavours are experienced not only through taste but also through our sense of smell.

During cupping, coffee is slurped using a special tasting spoon. The coffee is drawn into the mouth along with air, creating a distinctive slurping sound. This technique helps the coffee’s full aroma to spread across the palate and allows the subtle, complex flavours to be sensed more fully through the nose.

If you’ve ever had a cold, you may have noticed how much the sense of smell affects coffee tasting. When your nose is blocked, coffee flavours can seem flat and less intense. This highlights that the full coffee experience comes from the combination of tasting and smelling. Another important aspect of cupping is evaluating the body of the coffee. This refers to the mouthfeel, richness, and overall weight of the coffee on the palate.

When tasting, professional cuppers look for positive flavour notes like fragrant, earthy, delicate, fruity, nutty, juicy, chocolaty, and sweet. On the other hand, undesirable traits such as bitter, inexpressive, thin, dirty, grassy, musty, muddy, or watery should be identified and avoided.

Coffee Cupping and Coffee Training for Our Partners

As a producer of high-quality coffees, it is very important to us to share our passion and expertise with our customers. For interested coffee retailers, we therefore regularly organise coffee tastings and coffee training sessions. This ensures that you can rely on competent advice from our professional partners. You can quickly find a specialist retailer near you via our dealer search!

Our Master Roasters

‘Coffee is a fascinating drink with an exciting history. We associate coffee with wanderlust, but also with tradition and pleasure. Like tea, coffee is an authentic drink that promises natural enjoyment. Coffee invigorates the senses and brings colour into our everyday lives. In short, coffee has become an integral part of our culture.’

Our expert coffee roasters are passionate about the craft of coffee roasting. With years of experience, they understand the subtle art of bringing out the full aroma and distinctive flavors of every coffee bean. In our state-of-the-art roastery, we combine advanced roasting technology with traditional methods to ensure every batch is perfect. Explore the world of specialty coffee with us and experience how our master roasters transform every cup into a rich, unforgettable experience.

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