What is the primary purpose of the cupping process?

The primary purpose of the cupping process is to evaluate and compare coffee flavors. Cupping is a standardized method used by coffee professionals to assess various aspects of coffee, including aroma, flavor, acidity, body, and aftertaste. During a cupping session, coffee beans are ground, steeped in hot water, and then tasted systematically. This process allows tasters to identify the unique characteristics of different coffee varieties and lots, enabling them to make informed decisions about quality, sourcing, and blending.

This practice is crucial for maintaining high standards in coffee quality and for ensuring that consumers receive a consistent and enjoyable experience. The sensory evaluation performed during cupping is essential not only for quality control but also for understanding how different growing conditions, processing methods, and roast profiles impact the final flavor of the coffee.