Cupping is one of the coffee tasting techniques used by cuppers to evaluate coffee aroma and the flavor profile of a coffee. To understand the minor differences between coffee growing regions, it is important to taste coffee from around the world side-by-side. Cupping is also used to evaluate a defective coffee or to create coffee blends.
Aroma Rates the intensity of the coffee aroma as the nose is first exposed to the wet grounds. When smelling coffee, the aroma can help you evaluate the coffee flavor and the brightness of the coffee. The aroma should be followed while the coffee brews.
Fragrance The fragrance is the smell of the ground coffee before the addition of the water. Evaluate the fragrance from weak (0) to strong and potent (3). Negative numbers reflect fragrance faults resulting from defects. Among these, the fruity fragrance of a fermented coffee is the most potent.
Flavor Coffee flavor is a term that encompasses all of the other coffee cupping parameters. It is an overall evaluation of the coffee taste.