What is the purpose of cupping in coffee evaluation?

Cupping is a systematic method used in the coffee industry to taste and assess the quality and flavor profiles of coffee beans. During a cupping session, coffee professionals or enthusiasts prepare samples of brewed coffee and evaluate them based on various sensory attributes. This process allows them to identify flavor notes, aromas, acidity, body, and aftertaste, which are essential for understanding the overall quality of the coffee.

The importance of cupping cannot be overstated; it serves as a critical tool for sourcing and selecting coffee beans, ensuring that the final product meets the desired standards of quality. By systematically assessing coffee in this way, roasters can curate blends that highlight specific flavor characteristics and provide consumers with a more consistent and enjoyable coffee experience.

In relation to the incorrect choices, measuring brewing time, determining caffeine content, and evaluating shipping quality do not encompass the comprehensive tasting and sensory analysis that is central to the practice of cupping.