Many factors influence how we taste coffee, but the shape of the cup itself may be one of the most underestimated. Research led by neuroscientist Dr. Fabiana Carvalho has shown that the cup’s design significantly affects how we perceive aroma, sweetness, acidity, and overall enjoyment. For instance, tulip-shaped cups enhance aromas, while wide-mouthed designs highlight sweetness and acidity.
This concept has been embraced by specialty coffee experts like Tim Wendelboe, who collaborated on designing specific cups to amplify distinct coffee profiles. Even at competitions, custom cup designs are used to elevate sensory experiences. For example, World Barista Championship runner-up Daniele Ricci utilized angled cups to enhance retronasal aroma perception in his espresso course.
At 1998, we celebrate the intersection of science, design, and coffee culture. These insights invite us to experiment with different cup shapes, transforming a simple cup of coffee into a multisensory experience. Why not try it yourself? You might be surprised at the difference a cup can make!