Coffee cupping is a vital skill for green bean buyers, roasters, and café owners alike. Sometimes, though, it doesn’t go as planned. So today, we’re going to look at why your cups might not always have crusts.
Why Does a Crust Even Matter?
Cupping is how we evaluate a coffee’s quality and roast profile, and breaking the crust is a key moment in that. You should have already made notes on the fragrance of the dry grounds, and on the aroma of the unbroken crust. However, breaking the crust will lead to the strongest aroma yet (albeit a short-lived one).
And no crust means no breaking the crust.