Coffee Cupping or Coffee Tasting is the practice of observing the taste and aromatics of a Coffee Extract to evaluate its flavor.
It’s an industry practice that can be done informally by anyone or with strict protocols and guidelines by professionals. It involves evaluating the coffee after roasting by grinding the beans and steeping it with hot water in cupping bowls for a set amount of time (a very simple and easy to reproduce Immersion Brewing technique).
The ground coffee floats to the top forming a crust. By breaking the crust a cupper can evaluate the aromatics as they are released. The brew is then slurped from a cupping spoon aspirating the coffee over the palate to obtain the organoleptic (flavor) profile of each coffee.
The goal is to evaluate several aspects:
Fragrance of the dry grounds
Aroma of the coffee brew
Acidity in the tongue (a.k.a brightness, sourness)
Body of the drink (a.k.a texture, mouthfeel, tactile richness, thickness)
Sweetness vs Bitterness
Flavor: combined impression of gustatory sensations and retro nasal aromas
Aftertaste notes and duration
Balance: contrast or complement between factors
Uniformity: consistency between different cups
Astringency? #TODO https://coffeeadastra.com/2022/08/01/the-mechanism-behind-astringency-in-coffee/