What is primarily measured during the cupping process?

During the cupping process, the main focus is on the subjective flavor characteristics of coffee. This method is employed by coffee professionals to evaluate and compare different coffees based on their aroma and taste profile. Cupping allows tasters to identify specific notes, such as fruity, nutty, floral, or herbal flavors, and to assess the overall balance and complexity of the coffee.

Factors like aroma, acidity, body, sweetness, and aftertaste are central to this evaluation, making it a crucial step in quality control and product development in the coffee industry. The emphasis on sensory analysis during cupping stems from the need to understand how various beans and processing methods impact the final flavor of the brewed coffee.

Other options, such as measuring the size of coffee beans, the specific gravity of brewed coffee, or the time taken to brew, do not directly relate to the primary goals of cupping, which are to explore and articulate the sensory attributes of the coffee itself.