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: