Coffee cupping, or coffee tasting, is the practice of observing the tastes and aromas of brewed coffee. It is a professional practice but can be done informally by anyone or by professionals known as "Master Tasters". A standard coffee cupping procedure involves deeply sniffing the coffee, then loudly slurping the coffee so it spreads to the back of the tongue. The coffee taster attempts to measure aspects of the coffee's taste, specifically the body (the texture or mouthfeel, such as oiliness), sweetness (the perceived sweetness at the sides of the tongue), acidity (a sharp and tangy feeling at the tip of the tongue, like when biting into an orange), flavour (the characters in the cup), and aftertaste. Since coffee beans embody telltale flavours from the region where they were grown, cuppers may attempt to identify the coffee's origin.
Read more about Coffee Cupping: Aromas, Taste, Mouthfeel, History, Traditional Equipment
Famous quotes containing the word coffee:
“you who put gum in my coffee cup
and worms in my Jell-O, you who let me pretend
you were daddy of the poets, witchman, you stand
for all, for all the bad dead, a Salvation Army Band
who plays for no one. I am cement. The bird in me is blind
as I knife out your name and all your dead kind.”
—Anne Sexton (1928–1974)