| Cupping is the process of evaluating the quality
nuances of a cup of coffee to unravel intrinsic features like olfaction,
gustation, mouthfeel and taint or fault sensations on the palate.
It is an organolepic method of tasting which is the sole accepted
test for coffee quality evaluation. As coffee is eventually consumed
as a beverage, it is the quality parameters in the aromatic liquored
form that give the final verdict about the quality of the product.
Hence it is of utmost importance for a processor supplying coffee
beans to evaluate the quality of his sale by the act of cupping.