What is the primary purpose of coffee tasting, also known as cupping?

The primary purpose of coffee tasting, commonly known as cupping, is to evaluate the flavors, aromas, and overall quality of coffee. This practice involves assessing the sensory characteristics of coffee beans, which can reveal various attributes such as acidity, body, sweetness, and aftertaste. By using specific techniques during cupping, professionals can identify and differentiate the nuances of different coffee varieties and origins. This evaluation is crucial for buyers, roasters, and baristas to ensure they are selecting and serving high-quality coffee that meets the desired flavor profiles.

Comparing different brewing methods, determining freshness, and analyzing caffeine content are important aspects of coffee preparation and consumption, but they do not encapsulate the main goal of cupping. The essence of cupping lies in its focus on the deep sensory analysis of coffee itself, allowing for a comprehensive understanding of each coffee's unique characteristics.