What is typically included in a coffee tasting or cupping session?

In a coffee tasting or cupping session, the primary focus is on evaluating the characteristics of the coffee itself. This process involves assessing various sensory aspects such as aroma, flavor, acidity, and body, which are fundamental to understanding the quality and profile of each coffee sample.

During cupping, participants smell the coffee to evaluate its aromatic qualities and then taste it to analyze the flavor notes and mouthfeel. The assessment of acidity helps determine the brightness and liveliness of the coffee, while the body refers to the thickness and weight of the coffee on the palate. This systematic evaluation enables coffee professionals and enthusiasts to appreciate the nuances of different coffee varieties and origins.

This approach contrasts with other activities that might involve coffee but do not focus on the tasting itself, such as discussing equipment or comparing brewing methods, which are important in their respective contexts but not central to a formal cupping session.