When coffee people want to taste more coffees at the same time we do a cupping. Each coffee is brewed a cup and tasted with spoons. This makes you able to brew a lot of different coffees at the same time.
Cupping could be translated to “cup tasting”.
The way cupping is done is very specific. Look up cupping protocols. For instance see this video with Tim Wendelboe https://www.youtube.com/watch?v=WUh8ScYp9TY
When to evaluate your roast ?
Coffee changes after roasting. After 3 months it doesn’t taste as when freshly roasted. So when to evaluate your roast ?
If the coffee is always consumed right away or within a few days -> fine to evaluate it right away or the day after.
But commonly the most of the coffee is consumed later, like after 1-3 weeks. The taste changes most rapidly in the first days – so a common protocol is to taste 4 days after roasting.
Some coffees get better after resting 2-3 weeks. Like Kenyan and Etiopean.
Consider the dosage
The recommended dosage varies – the coffee to water ratio. I have often heard 60 grams per liter, so for a 200 ml cup it’s 12 grams of coffee. But I have seen american recommandation of 55 grams per liter.
The dosage relates to the roast degree: the darker a roast the more solubles -> lower dosage needed. And industrial fast roasted coffees has higher solubles.
The lowest dosage I have heard of is 35 grams per liter – that was using Illy espresso coffee for french press.
The highest dosage I have heard of (for for brewing filter or french press) is 90 grams per liter – that was for an extreme light roasted coffee.
When you have a new coffee you can explore what dosage suits it by doing different dosis in different cups.
If a coffee tastes underdeveloped → try a higher dosage
If a coffee tastes burned → try a lower dosage