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Our approach

What makes a good cup?

For us, it starts with the people behind the coffee cup — the farmers and producers who grow the coffee, those who roast it, and those who prepare the cup. Then comes the coffee itself, followed by the equipment. That is the idea behind Good Cup.

The people

From growing and processing to roasting and brewing, a good cup carries the work of many people. We want to know their craft, experience and achievements.

Farms & producers

The coffee

Origin, variety, processing and the producer’s work all shape the coffee. We connect that journey to what you find in a café.

Explore origins

The equipment

The tools behind the bar are part of the picture, alongside the people using them and the coffee they are brewing.

Explore brewing

How we rate

Four levels · One set of principles

Our levels bring together evidence about the people, coffee, roasters and equipment behind a café. Each level can be reached through different combinations of strengths.

  • S

    Outstanding

    Several exceptional strengths, together.

    Qualifying strengths can include

    • The people — world-level competition experience.
    • The roasters — a world-class roaster.
    • Coffee & producers — exceptional rare coffees or auction lots.
    • The equipment — world-class brewing equipment.
  • A

    Excellent

    A strong combination of proven strengths.

    Qualifying strengths can include

    • The people — competition experience on the team.
    • The roasters — distinguished roasters in the coffee selection.
    • Coffee & producers — depth in sourcing, quality and brewing.
    • The equipment — world-class tools, alongside another strength.
  • B

    Solid Specialty

    Strength across at least two areas.

    Evidence in any two of these four areas

    • The people — competition experience on the team.
    • The coffee programme — a strong coffee and brewing offer.
    • The coffee itself — an independent quality rating.
    • The equipment — world-class brewing equipment.
  • C

    Entry Specialty

    A supported specialty-coffee foundation.

    A clear specialty signal, backed by reliable evidence

    • The coffee — a named roaster or transparent origin and processing.
    • The brewing — a manual brew bar or published recipes.
    • Independent recognition — a current, trusted specialty source.

Not rated yet — no published level. Explore the café’s profile and the information available.

Our principles

Grounded in evidence

We look at a broad range of criteria, from the people behind the cup to the coffee, roasters and equipment. Every rating is based on the information we can support.

A rating cannot be bought

Payment and paid partnerships do not improve a café’s level. The same criteria apply to every café.

Shaped by people who care

Our criteria were shaped by extensive interviews with leading baristas, café and restaurant owners, and devoted specialty coffee lovers. We asked what matters in a great cup and how they choose where to drink — at home and when travelling.

Committed to honesty

We aim to be as fair and accurate as possible, make our criteria clear, and welcome corrections to the facts. A rating helps you explore; your own taste makes the final choice.

Who Good Cup is for

For people who know the value of an exceptional cup — and the care, skill and work it takes to make one.

  • You appreciate exceptional specialty coffee and the people behind it.
  • You are happy to plan a walk, a day or a trip around a café worth visiting.
  • You want to discover new coffees, origins, producers and ways of brewing.
  • You enjoy exploring flavour profiles, refining your taste and finding your next favourite cup.

Good coffee is worth exploring.