Cupping at Willow Oak: How We Taste Coffee
Every bean we sell has passed a simple test: it has to be a coffee we'd personally drink every morning. Here's how our cupping process ensures the right coffee reaches the right person.
More Than Quality Control
At Willow Oak Coffee, cupping isn't just about scoring beans. It's how we decide which coffees deserve a place on our shelf — and who will love them.
We cup every lot before sourcing and again after roasting on our Stronghold S7X. If a coffee doesn't tell a clear story in the cup — if we can't describe exactly who would love it and why — we pass on it, no matter how impressive the farm's credentials are.
How We Cup
The setup is standardized: 12g of coffee ground medium-coarse, steeped in 200ml of water at 93°C for 4 minutes, three bowls side by side. No filters, no brewing devices — just coffee and water, so the bean speaks for itself.
We evaluate aroma, acidity, body, flavor clarity, sweetness, and aftertaste. But the dimension we care about most is how a coffee changes as it cools. A truly exceptional coffee evolves — the cup at 70°C should be different from the cup at 50°C and different again at room temperature. If it gets more interesting as it cools, that's a very good sign.
Matching Coffee to People
This is where our process differs from many roasters. When we evaluate a lot, we're always asking: who is this coffee for?
For the adventurous palate: Our Costa Rica Volcán Azul SL34 Anaerobic Natural tastes like dates, tangerine, guava, and red currant — nothing like what most people expect from Costa Rican coffee. Roasted to a "No Crack" profile at Agtron #108, it's for the person who wants their morning cup to challenge them.
For the curious newcomer: Our Ethiopia Qunqana Heirloom Washed is clean, floral, and immediately delightful — the one we'd hand to a friend who's only ever had grocery-store medium-dark roast.
For the experienced brewer: Our Panama Altieri Geisha and Colombia La Guadua Geisha reward precision — dialing in grind size and water temperature unlocks layers of complexity.
We'd rather carry a smaller, intentional selection where every coffee has a reason to be there than stock dozens of interchangeable options.
Try Cupping at Home
- Grind 12g of coffee to a coarse consistency (like sea salt).
- Pour 200ml of just-off-boil water (93°C) directly over the grounds in a wide mug.
- Wait 4 minutes, then break the crust gently with a spoon — lean in and smell.
- Skim the floating grounds, then taste by slurping from the spoon.
- Taste again every few minutes as it cools. Notice how the flavors shift.
Cup two different coffees side by side — comparison is the fastest way to train your palate.
Frequently Asked Questions
What is coffee cupping?
Cupping is a standardized method where coarsely ground coffee is steeped directly in hot water without any filter or device. It removes brewing variables so tasters can evaluate the coffee itself — the same method used by the Specialty Coffee Association and competition judges worldwide.
How does Willow Oak choose which beans to sell?
We evaluate every lot through multiple cupping sessions, then ask who each coffee is for. Beyond quality scores, a coffee needs a clear identity and audience. If we can't explain in one sentence why it's special, we don't roast it.
What roaster does Willow Oak use?
We roast on a Stronghold S7X, a precision electric roaster that gives us granular control over every stage — allowing us to develop each bean's unique character rather than applying a one-size-fits-all profile.
Browse our current bean selection — every lot comes with detailed tasting notes from our cupping sessions. Not sure where to start? The tasting notes will guide you.