What does coffee cupping primarily evaluate?

Coffee cupping primarily evaluates the sensory characteristics of a coffee sample. This process involves examining and tasting different coffees to assess their flavors, aromas, acidity, body, aftertaste, and overall balance. Through cupping, professionals can identify the unique profiles of various coffee beans, making it a crucial method for quality control and flavor profiling in the coffee industry.

Physical appearance, market price trends, and brewing techniques are important aspects of the coffee industry, but they do not encapsulate the primary goal of cupping, which is to understand the sensory attributes of the coffee itself. This sensory analysis is essential for roasters, buyers, and producers to make informed decisions regarding sourcing and processing coffee beans.