Coffee cupping, often referred to as coffee tasting, is a meticulously standardized method used to assess the various qualities of coffee. This process is essential for everyone involved in the coffee supply chain, including producers, importers, exporters, roasters, and baristas.

During a cupping session, specific protocols are followed to ensure consistency and accuracy in evaluating the coffee's flavour profile, aroma, acidity, body, and aftertaste. Typically, samples of coffee beans are ground to a consistent coarseness and placed into cupping bowls. Hot water is then poured over the grounds, allowing them to steep for a designated period.

Afterwards, the coffee is gently stirred to release its aromas, which are then inhaled for sensory evaluation. Participants assess various attributes, noting flavours and any distinctive characteristics, which helps in understanding the coffee's origin, processing methods, and roast profile.

This ritual not only fosters a deep appreciation for the complexities of coffee but also aids in making informed decisions about sourcing and roasting, ultimately influencing the quality of the final brew enjoyed by consumers.