In cupping, different coffees are tasted side by side to form a comparative
to form a comparative judgment and to be able to perceive the aromas in the coffee particularly clearly.
to be able to perceive. Similar to a wine tasting, you smell and sip intensively until you have tasted
until you have tasted your way through all the coffees.
The mouthfeel and balance of the coffee are also attributes that are included in the evaluation of a coffee. Regular cuppings train the sensory understanding to identify and name the many aromas. To understand the taste, it helps to use so-called flavor wheels as a guide. The Flavour Wheel for coffee is published by the Specialty Coffee Association (SCA) with the components taste and aroma.