Cupping is a method coffee tasters use to evaluate a coffee’s characteristics and quality before selling coffee, because every coffee from every country, from every farm (even if these are within the same region) will taste different. If you then add the influences of processing, transportation, storage and roasting, you begin to touch on how many things can influence the taste of your coffee.
Then, coffee cupping or coffee tasting is the practice of observing the tasters and aromas of brewed coffee. It is a professional practice but can be done informally by anyone or by professionals known as master taster. A standard coffee cupping procedure involves deeply sniffing the coffee, then loudly slopping 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, aroma, sweetness, acidity, flavor and after taste. Since the coffee beans embody telltale flavors from the region where they were grown, cuppers may attempt to predict the coffee’s origin.