Can Cup Shape Affect How Coffee Tastes?
There are a lot of variables that can affect the flavour of coffee — origin, process, roast level and style, brewing method, and water temperature and quality to mention a few. But what if there was a way to elevate and highlight unique flavour and sensory elements of a coffee when it’s being served? Well, it turns out there is a way — the cup itself.
In a research paper published in 2018, Dr. Fabiana Carvalho explored how differently shaped cups affect sensory perception for both amateur coffee brewers and coffee professionals.
What the study found:
- Aroma, sweetness, acidity, and overall enjoyment changed depending on cup shape.
- The split cup increased perceived sweetness and acidity.
- The tulip cup made aroma feel stronger and more concentrated.
The study compared three shapes: a tulip-shaped cup (narrower opening), a “split” cup (wide top and base with a narrow middle), and an open cup (wide, classic U-shape). These shapes are also known from the Figgjo Oslo series — developed in collaboration with Tim Wendelboe.
Nordic minimalism, applied to coffee
The Figgjo Oslo cups are an example of Nordic minimalism applied in a functional way.
Here, minimalism isn’t about visual simplicity — it’s about making intentional choices. Each cup shape is designed to emphasise specific sensory attributes, rather than trying to do everything at once.
This aligns closely with how we approach coffee at Nordic Brew Lab.
Instead of aiming for one “perfect” cup, the Oslo series offers different tools for different outcomes:
- Some shapes emphasise aroma
- Some highlight acidity and sweetness
- Others prioritise balance and overall structure
Each cup is designed to change how the coffee is perceived — in a controlled and repeatable way. The restrained design supports that goal, keeping the focus on function rather than decoration.
Tim Wendelboe — and why his perspective matters
Tim Wendelboe is one of the people who has had the biggest influence on how modern specialty coffee is brewed and evaluated.
After winning the World Barista Championship in 2004, Tim focused on building a café and roastery in Oslo that prioritised direct trade with producers, very light and transparent roasting, and brewing styles focused on clarity, acidity, and structure.
Much of what’s often referred to as “Nordic-style” coffee — cleaner flavour profiles, higher acidity, and less roast influence — comes from this way of thinking.
The Figgjo Oslo cups were developed in collaboration with Tim to support that approach to tasting coffee. Rather than acting as neutral vessels, the cups provide different reference points for how the same coffee can be perceived.
Each shape shifts the sensory emphasis:
- One concentrates aromatics
- One increases perceived acidity and sweetness
- One presents a more even, balanced profile
For professionals, competitors, and serious home brewers, this makes the cup part of the tasting setup — not an afterthought.
1) Oslo Tulip Cup — focused aroma & a sweeter impression
With a narrower opening, the tulip shape can concentrate aromatics and make the coffee feel sweeter as it enters the mouth in a narrower stream.
Recommended for coffees with lower acidity or deeper, more grounded profiles.
2) Oslo Split Cup — brighter acidity & lifted sweetness
The wider rim and internal shape make acidity more apparent and aromatics more expressive.
Recommended for coffees with bright acidity and intense fruity or floral aromatics.
3) Oslo Open Cup — balanced, all-round presentation
A classic U-shape that presents the coffee evenly, without strongly emphasising one attribute over another.
A reliable all-round cup for understanding balance and structure.
Try this at home
Brew one coffee. Pour it into two different cups. Smell, then taste side by side. Pay attention to aroma intensity, sweetness, acidity, and balance.
