Coffee Cupping with APAX LAB: Uncovering the Role of Minerals in the Cup

Coffee cupping is a vital step in evaluating the raw quality and unique attributes of any coffee. To ensure a fair and consistent assessment, the SCA (Specialty Coffee Association) has developed a cupping protocol, providing guidelines to treat all coffees equally. While precise in many aspects, the protocol leaves certain factors, like water mineral content, intentionally flexible. This makes sense—it’s nearly impossible for two people, tasting the same coffee in different locations, to use identical filtered water. However, suboptimal water often limits a coffee’s potential, leading to lower scores and missed opportunities to truly appreciate its character.

At APAX LAB, we like to push the boundaries of traditional cupping and challenge the status quo. Rather than relying on a single water profile, we showcase the range of expressions a coffee can reveal through mineral variation. Using all three APAX LAB profiles—TONIK, JAMM, and LYLAC—either blended into one balanced profile or tested individually, we gain insight into not only the coffee's strengths but also its potential weaknesses.

For example, if a coffee’s vibrant acidity only stands out with the TONIK profile, we know its natural acidity is more subtle. Similarly, if the coffee feels thin except when cupped with JAMM, we can assume it has a naturally lighter body. This kind of insight is invaluable not only for purchasing decisions but also for guiding roasting and brewing approaches.

Our Recommended APAX LAB Cupping Method

For cupping with APAX LAB, we recommend showcasing four expressions of the same coffee using four distinct water profiles: a control cup with demineralised or soft water, and one cup each with TONIK, JAMM, and LYLAC.

To streamline the process:

1. Use two strips of duct tape to form a cross on your cupping table, labelling each cup with the respective profile for easy reference.
2. Warm a soft or demineralised water base for all cups.
3. Add five drops of the respective APAX LAB profile directly to the ground coffee in each cup before pouring the water. This setup allows you to work with a single kettle or hot water urn, yet experience the distinct impact of each profile.

This method offers a comprehensive understanding of the coffee’s full potential, allowing each profile to reveal unique attributes in the cup.