Most people would not consider coffee to have more depth of flavor characteristics than wine, but it is true. Similar to wine, in order to communicate the characteristics of coffee flavor, a common set of terminology generally agreed upon.
The activity of tasting coffee to rate or judge the flavor characteristics and quality of a coffee is called “Cupping” and a professional coffee taster that performs this coffee tasting ritual is called a “Cupper”.
With cupping, the coffee is ground into a small porcelain or glass cup, and hot water is poured on top of the coffee. The coffee steeps for a few minutes as the grinds rise to the top, forming a crust. The crust is broken with a spoon and the cupper evaluates the coffee’s aroma. After the coffee cools down a little, the cupper slurps the liquid and evaluates the coffees flavor.
The cupper is only interested in the taste evaluation, not actually consuming or swallowing the coffee, and spits out the coffee into a container. During a cupping session, the cupper will typically evaluate many samples of coffee.
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