What is the purpose of cupping in coffee tasting?

Cupping serves as a standardized method that coffee professionals use to evaluate and compare the different flavors and qualities found in various coffee beans. This practice is vital within the coffee industry as it allows for an objective assessment of coffee characteristics such as aroma, acidity, body, and flavor profile. By adhering to a consistent protocol when cupping, evaluators can ensure that comparisons between different coffees are valid and based on reliable sensory data.

Each step in cupping, from grinding the coffee to steeping it in hot water to the actual tasting process, is designed to reveal specific attributes of the coffee. This method is often utilized by roasters, exporters, and buyers to make informed decisions regarding sourcing and purchasing beans, helping them understand the unique characteristics of different varietals and origins.

While the other options describe various aspects related to coffee, they do not accurately reflect the primary role of cupping. For instance, tasting coffee at different temperatures or methods of brewing do not encapsulate the comprehensive assessment that cupping provides. Roasting processes are also distinct from cupping, and using a French press pertains to a brewing method rather than the standardized evaluation system that cupping represents.