Which cupping step involves slurping with inhalation?

The step that involves slurping with inhalation is primarily associated with assessing the aroma and flavor profile of the coffee. During the cupping process, slurping allows for the coffee to aerate in the mouth, which helps release volatile aroma compounds that can enhance the sensory experience of tasting. This technique is important for coffee professionals as it helps them to better evaluate the complexity and attributes of the coffee, including acidity, sweetness, and flavor nuances.

In the context of cupping, while breaking the crust and letting it rest are crucial steps to assess the coffee, their focus is more on the initial examination of exposed aromas and allowing the coffee to cool and develop flavors, respectively. "Small brew" isn’t a standard cupping step; cupping typically involves larger quantities of coffee for evaluation. Thus, the act of slurping while inhaling is directly tied to the tasting and aroma analysis, which underlines why that answer is correct.