Blog
In the Shoes of a Cup Taster
May
Author: Will Greavner
2025 UK Cup Tasters Champion & Head of QC/Sensory, Will, spends his days refining flavour, assessing quality, and helping shape the coffees we roast. Here, he shares a behind-the-scenes look at returning to the competition in 2026 and what it takes to perform under pressure.
In early April, I travelled down to London for a second swing at the SCA UK Cup Tasters Championship, where I set out to defend my title of UK champion.
This year’s competition was intense from the outset. There were 36 competitors in total, cut to 21, then 9, and finally 3 for the last round. Across two days, I cupped 96 bowls of coffee. That’s 24 bowls on day one and 72 on day two.
THE BUILD-UP
I entered this year’s competition with far more experience under my belt and a new set of expectations. The format was unusual, with no regional heats, meaning it was straight into the deep end. I arrived in London the night before, settled into my accommodation, and briefly headed out for some dinner.
I typically avoid eating anything spicy or aromatic around tasting events, as I don’t want to overwhelm my palate with rich and lingering flavours, no matter how delicious they are. It’s a real shame when you’re in a city like London, where there’s something incredible on every street corner, yet you cannot enjoy it. Instead, I bring something light back to the hotel room and rest up.
My first round was scheduled for midday, so I got as much sleep as I could before starting the day with a rudimentary V60 using the hotel kettle. Breakfast was just a banana, eaten with some difficulty as the nerves hit my digestive system like a freight train. I do thoroughly enjoy these events, but it’s only natural that your body gets a little freaked out by the occasion.
DAY 1, ROUND 1
I hopped on the DLR to ExCeL London, arriving with time to spare, so I tried to settle into the unfamiliar environment. Ironically, these tasting competitions take place during massive food and drink festivals and are primed for sensory overstimulation. The smell of cooked food hangs heavily in the air, the heat from the crowds builds quickly, and the general noise makes it difficult to focus.
I made myself known to the folks at the SCA stage and patiently awaited my call-up. In the meantime, I grabbed myself a coffee to break in my palate, ready for the onslaught on the horizon. I’ve found this is an incredibly effective technique to contextualise the coffee I am about to cup, and it helps to unearth subtle nuances hiding deep within the bowls.
When we were called up, stopwatches were triggered, and the round began. It’s faces down and brains engaged with no time to think of anything but the bowls in front of you. You may even become so focused that you forget to call your time to stop the clock… as I did on this particular round. An unfortunate error, but not too costly. I scored 7 out of 8 triangulations in 6 minutes and 18 seconds, which was enough to send me through to the next day.
DAY 2, ROUND 2
When day two arrived, I felt more comfortable and had a clear idea of my form going into the next round. All I could do was take it a step at a time and see how I performed. The rounds of the day came thick and fast, with competitors scoring very well. I knew I had to be on pace to make the cut.
When it came to my turn, I scored a full 8 out of 8 in a rapid 3 minutes and 18 seconds, taking me through to the semi-finals. Speed had been a weakness for me last year, so this was a particularly satisfying result.
DAY 2, THE SEMI-FINAL
The semi-finals were tough, and palate fatigue began to set in. The coffees began to blur and blend together, making them all the more difficult to distinguish. At this stage of the competition, you must rely on your brain as the tongue becomes less effective. Thankfully, my brain was firing on all cylinders, resulting in a score of 7/8 in a swift 3 minutes and 8 seconds. This is a fantastic score on any given day; however, in the semi-finals of the competition, there’s no guarantee. Would it be enough to get me through?
Only three competitors would go through, and I knew others had achieved perfect scores. After an agonising ten-minute wait, I was all but convinced my run was over. I was stunned to hear my name called as a 2026 finalist.
DAY 2, THE FINAL
So, there I was in the final of the UK Cup Tasters Championship for the second year in a row. I was pleased to get this far again; it felt like a victory in itself. Before the round, I spoke briefly with one of the other finalists, Madoka Hiramatsu. It was her first year competing, and she was putting in an unbelievable performance with high scores and impressive times. I can’t remember much of what we said, as my brain was fried from a long day of competing and caffeine, though I imagine she felt the same. Everyone at these competitions is friendly and modest, which makes the experience all the more enjoyable. We wished each other luck and took to the stage.
The nerves kicked in quickly as the final began. I tried not to be overwhelmed and just stuck my head down and got on with it. I knew I needed to be both accurate and fast, and thought speed might give me the edge. However, speed and precision are not best friends. As I took more and more swigs from the seemingly endless bowls of coffee, it suddenly dawned on me that my strategy was completely flawed.
In earlier rounds, fast and accurate runs were possible due to less complex sets. Here, the coffees demanded patience. By the time I realised, most of my decisions were already made. There was no going back.
All I could do was hope for a miracle, but it wasn’t to be that day. I finished with 5 out of 8 in 4 minutes and 11 seconds, placing second in the SCA UK Cup Tasters Championship 2026.
REFLECTION
My scores across the rounds:
- Round 1: 7/8 in 6:18
- Round 2: 8/8 in 3:18
- Semi-final: 7/8 in 3:08
- Final: 5/8 in 4:11
Whilst I can’t help but feel disappointed with my strategy going into the final, my efforts never wavered, and I am extremely happy with my performance over those two days. I left London with another trophy in hand and my head held high.
Everybody who took part in this year’s competition deserves an enormous amount of praise. A special mention to Madoka Hiramatsu on securing 3rd place in her first-ever UK Cup Tasters championship, and to Andrew Wong, who took first place this year after also reaching the final last year. Their success highlights how accessible this competition is, and you need only challenge yourself to unlock your potential.