Cupping

In cupping, freshly ground coffee is placed in several bowls at a fixed ratio and covered with hot water. After a few minutes the crust of grounds is broken, the aroma is smelled and the foam is removed. The coffee is then slurped forcefully from a spoon so that it spreads through the mouth.

The method largely eliminates the influence of brewing and makes coffees comparable. Buyers, roasters and producers use it to assess quality, defects and flavour profile, often with a points score.