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. In a coffee cupping session, the table is usually set up with 6 to 10 cups per coffee. These are fashioned in a triangular manner. At the top of this triangle you should place a sample of the roasted coffee and a sample of the green coffee. In the center of the table place a cup of room temperature water and an empty cup containing the cupping spoons. Cover both the green sample and roasted sample until the cupping session is over and the coffee aroma, fragrance, and flavor profile have been documented.
The secret to becoming a good coffee cupper is simple: trust yourself by practicing regularly and be humble enough to continue to learn from others.