A PROCESS CALLED CUPPING
The most important step in a green coffee buyer’s selection of fine coffees is the taste test called "cupping". This is also one of the most interesting aspects of the coffee industry to observe or experience.

When cupping, 7.25 grams (the weight of a nickel and a dime) of finely ground, roasted coffee are placed in a china or glass cup. After a dry evaluation of roast color and aroma, nearly boiling water is poured directly onto the ground coffee in the cup. Since the grounds and water are mixed together in the cup (no filter here!) the wet coffee grounds will form a cap or crust on the surface.

The cupper stirs the coffee and leans down close to the cup to better smell the fragrance given off by the brew. The cup is then left to cool briefly and to let the stirred coffee grounds settle to the bottom of the cup. Now the coffee is ready for tasting. The cupper will take a spoonful of coffee from the surface of the cup (to avoid drinking the grounds), and forcefully inhale it into his mouth, called aspirating the coffee. The purpose of this sucking action is to better evaluate the taste of the coffee by drawing it to the back of the tongue where more sensitive taste buds are located. The coffee is usually held in the mouth for a few seconds, before it is expectorated (there is no spitting when cupping, cuppers expectorate).

Professional cuppers can test many cups, one after the other, in one session. The room is typically quiet as the cupper concentrates and notes minute differences and nuances of taste characteristics.

Generally, a person goes back to cup the same coffees again when they are cool to ensure that a thorough evaluation has been made.