professional coffee bean tasters use this process to determine quality, acidity and aroma of beans in the choice of their blends. It involves steeping the beans as with tea leaves and then smelling and tasting the brew at different temperatures as it cools.
A term used by coffee professionals to describe the activity of sipping brewed coffees to assess their qualities.
A process used by professionals to sample and evaluate coffees. Similar to a wine tasting. Every coffee that is considered for purchase must be carefully cupped. The cupping process first involves detection of any defects or inconsistencies that might appear from cup to cup; one bad bean can destroy even a pot of coffee. Specialty coffee cupping then proceeds to explore for positive traits. Coffees that are chosen for quality purchase must be outstanding in clean cup (no defects, taints or muddiness), sweetness, refined acidity, smooth body, distinct pleasant flavor, elegant aftertaste and good balance. All coffees must be measured for correct moisture content before purchase as is done by Terroir(tm). This is critical since wetter, unstable coffee deteriorate rapidly.
A process of sipping coffees to assess degree of roast, as well as flavor, acidity, body, aroma, and other characteristics.
the term used by the roasters that are sampling the coffees to determine their traits.
Taste-testing brewed coffee.
Tasting by coffee professionals to assess their qualities and characteristics. Used to determine which roast to apply to the coffee.
Procedure used by professional tasters to perform sensory evaluation of samples of coffee beans. The beans are ground, water is poured over the grounds, and the liquid is tasted both hot and as it cools. The key evaluation characteristics are Aroma, Acidity, Body, and Flavor.
The fine art of tasting coffee, Cupping is normally done professionally, and expert cuppers can detect many different nuances in flavours that many of us would miss under normal circumstances.
While tasting wine is called "tasting", tasting coffee is called "cupping".
The procedure used to evaluate the quality of the coffee aroma and liquor.
A method used by coffee buyers to test coffee. The "cupper" will assess the beans for proper appearance then smells and tastes the brew.
The act of tasting a batch of coffee before it is served to assess its quality
The method that professionals use to taste and evaluate coffee. Coffee is ground into an 8-oz. porcelain or glass cup, and water is poured on top of the coffee. The coffee steeps for a few minutes and the grinds rise to the top, forming a crust. The crust is broken with a silver spoon and the cupper evaluates the coffee's aromas, and, after the coffee cools for a bit, the cupper slurps the liquid, evaluates the flavors, and spits the coffee out to avoid caffeine intake.