At Ramblin’ Joe’s, we believe great coffee should feel welcoming, honest, and full of character, just like the people who drink it. But behind every smooth sip and bold blend is a whole lot of intention, craftsmanship, and care. One of the most important steps in our process is coffee cupping.
Cupping is how we decide which coffees are worthy of the Ramblin’ Joe’s name. Recently, our team gathered around the cupping table to taste and evaluate several coffees from Brazil, Colombia, and Ethiopia, comparing them side by side. It’s a hands-on ritual that helps us honor our roots, respect the farmers who grow our coffee, and deliver a consistently great cup, every time.
What Is Coffee Cupping?
Coffee cupping is the industry’s gold-standard method for tasting and grading coffee. It’s how roasters, buyers, and quality graders evaluate coffee in its purest form... no cream, no sugar, no fancy brewing gear.
Every coffee is brewed the same way so nothing distracts from what really matters: the bean itself. This process lets us taste each coffee honestly and decide how (or if) it belongs in our lineup.
Why We Cup Our Coffee
Cupping helps us answer a few important questions:
Is this coffee clean, balanced, and free of defects?
- Does it reflect the story and character of where it was grown?
- How does it compare to other coffees from the same region?
- Is it best enjoyed on its own or blended for balance?
Simply put: cupping ensures we’re serving coffee we’re proud of. Coffee that lives up to our Memphis roots and our commitment to quality.
Inside a Ramblin’ Joe’s Cupping Session
1. Smelling the Dry Grounds
We start by freshly grinding each coffee and placing it into individual cupping bowls. Before any water is added, we take time to smell the dry grounds. This first aroma gives us early hints... think nuts, cocoa, florals, fruit, or spice.
It’s our first impression, and just like meeting someone new, it sets the tone.
2. Hot Water & Breaking the Crust
Next, hot water is poured directly over the grounds. As the coffee steeps, a thick crust forms on the surface. After a few minutes, we lean in and gently break the crust with a spoon.
This moment releases a rush of aroma that fills the room and tells us a lot about what’s coming in the cup.
3. The Slurp (Yes, It’s Loud)
Once the coffee cools slightly, it’s time to taste. We slurp the coffee with purpose, spraying it across the palate so it hits every taste receptor.
It may sound funny, but it’s the best way to fully experience flavor, body, and balance.
What We Look For When Grading Coffee
When cupping coffees from Brazil, Colombia, and Ethiopia, the differences really shine.
Aroma & Flavor
Brazil: Nutty, chocolate-forward, smooth, and comforting
Colombia: Balanced and sweet with notes of caramel and citrus
Ethiopia: Bright, floral, and complex with fruity or tea-like qualities
Each origin brings its own personality to the table and that’s what makes cupping so exciting.
Acidity
Acidity isn’t about sourness, it’s about brightness and liveliness.
- Ethiopian coffees often lead with vibrant acidity
- Colombian coffees strike a beautiful balance
- Brazilian coffees tend to be softer and rounder
Body
Body describes how the coffee feels in your mouth.
- Brazilian coffees are often rich and creamy
- Ethiopian coffees feel lighter and silky
- Colombian coffees usually land right in the middle
Balance & Finish
A great coffee doesn’t just make a statement... it finishes strong. We look for harmony between flavors and a clean, pleasant aftertaste that lingers just long enough.
How Coffees Are Scored
Many roasters (including us) use the Specialty Coffee Association (SCA) scoring system, which rates coffee on a 100-point scale. Coffees that score 80 points or higher earn the title of specialty grade.
It’s a detailed system, and sometimes just a point or two separates a good coffee from a truly great one.
Why This Matters to You
Cupping isn’t just a behind-the-scenes ritual, it’s our promise to you. It ensures that every coffee we roast:
- Meets high-quality standards
- Honors the farmers who grow it
- Reflects its origin honestly
- Delivers consistent, delicious flavor
From drive-thru mornings to slow weekend brews, it all starts at the cupping table.
From Our Table to Yours
The next time you taste notes of chocolate, citrus, or florals in your cup, remember those flavors were discovered long before brewing day. They were tasted, debated, and carefully chosen during cupping.
It’s how we turn coffee into craft and why every cup of Ramblin’ Joe’s tells a story worth sipping.
Curious to learn more about how we source, roast, and craft our coffee? Keep exploring our blog for more behind-the-scenes looks at the journey from origin to cup.