Simon Says      |      Delving into the world of ‘Coffee Cupping’ with Merlo Q-Grader Simon Brooks

Ever wondered how coffee experts judge what makes a truly great cup? We caught up with Simon Brooks, Merlo’s in-house Q-Grader (think of it as a sommelier of coffee), to explore the world of coffee cupping — the detailed and sensory-rich process of evaluating coffee beans.

According to Simon, cupping is all about aroma and flavour, and it’s these two elements that make or break a coffee’s score on the professional tasting tabl

Step One - It Starts With the Aroma

Before a single sip is taken, the cupping process begins with the nose. Aroma is everything when it comes to setting the stage for the tasting experience. Simon explains that a high-quality coffee should have a complex and layered fragrance, not just one flat note.

“If a coffee only smells like chocolate, it’s probably too one-dimensional to score highly,” Simon says.
“We’re looking for variety, floral, fruity, nutty, spicy. The more nuanced, the better.”

Some of the most surprising aromas detected during cupping? Coriander seeds, pipe tobacco, cucumber even caramel and spice can all make an appearance in a great coffee’s bouquet.

Step Two - Flavour That Tells a Story

Once aroma is assessed, it’s time for the fun part tasting. Here, Simon and the panel are looking for balance and complexity. A top-scoring coffee should deliver a well-structured flavour profile - complex enough to be interesting, but not so chaotic that it becomes muddled.

“We love tasting notes like juniper berry, nutmeg, or hazelnuts,” Simon notes.
“But the goal is balance. Too many flavours can make a coffee feel unstructured, while too few leave it dull.”

Roasting 101 - Light vs Dark

Here’s a fun fact: lighter roasts are best for cupping, especially when you want to pick up on all those unique flavour notes. As coffee is roasted darker, it develops more body and richness, but you start to lose the individual characteristics that make each bean distinct.

Final Judgement - Aftertaste, Body & The 'Cuppa Score'

Once the main notes have been evaluated, Simon and the team move on to a full sensory rundown — scoring elements like

• Aftertaste
• Body
• Acidity
• Balance

Each of these elements contributes to an overall “cuppa score”, which helps determine how a coffee ranks on the specialty scale.

“We’re always looking for a coffee that’s rounded and satisfying from start to finish,” Simon explains.
“When everything comes together in harmony, that’s when you know you’ve found something special.”

Whether you're a seasoned connoisseur or just someone who loves a good brew, understanding the art of cupping can deepen your appreciation for what’s in your cup. So next time you take that first sip of Merlo, see if you can pick out some of the notes Simon looks for, you might be surprised at what you find.

Want to try cupping for yourself? Visit a Merlo café and ask our team how to get started, or check out our upcoming cupping sessions at Bowen Hills.