Ritual Grounds Coffee Roasting
1150 Joshua Way
Vista, CA 92081

Phone: 866.512.6748 - toll free
Phone: 760.542.6402 - local
Fax: 760.542.6403
Email: info@advanced-fabrication.com

The method used industry wide to evaluate and compare coffees is cupping. Our coffee cupping process is a combination of industry used material and our own distinctive system to categorize, evaluate and rate coffees. This standard was developed among the industry to provide a foundation for consistently evaluating coffee in a controlled environment with a standardized evaluation process where the different factors that can affect coffee taste can be singled out evaluated and controlled. In order to consistently cup our coffees we use a filtered water source that is 97 degrees C and a consistent grind and weight with every cup that is within a half of a gram. Coffees are cupped within a 1 hour time period and evaluated and compared amongst our cupping team.

When cupping we evaluate and compare each sample from a variety of angles and stages in the process. For example to fully understand wine you need to evaluate the grape the harvest the aging process and the taste and sensory evaluation of the wine and then compare this to other crops and methods. Sample roasts are compared to production roasts.

Cupping is the distinction of flavors produced from cupping a coffee through which you can distinguish the unique flavors and vibrancy of each coffee. Each coffee is evaluated from dry grounds fragrance, wet grounds aroma and a strict guideline of coffee sensory traits like acidity, sweetness, sour, flavor, body and balance. You will also notice that coffees from a certain geographic region will contain certain distinct characteristics such as fruity or earthy taste and sensory profiles.

Our cupping standards are unparalleled by others and each coffee us cupped compared graded and rated against competing crops to insure maximum quality and consistency within each producing country.

Roasted coffees contain over 800 organic compounds that all play an integral part in the flavor profile and distinction of that individual coffee. Coffee is arguable the most chemically complex beverage in the world rivaling wine and the like. In order to properly control our consistency and maximum quality standards we follow a strict guideline of rating grading and categorizing our coffees within our quality control system.

We have a team of coffee professionals, roasters and baristas that frequently and diligently cup rate, grade and categorize our coffees. This data is then reviewed evaluated and stored for current and future research and analysis. Our cupping is based on Fragrance, aroma, acidity, body aftertaste and overall impression and according to SCAA guidelines in flavor profiling.