cuppers

Cuppers, also known as "coffee tasters," are individuals who evaluate and critique coffee based on their sensory experiences. This practice involves assessing various aspects of coffee, including aroma, flavor, body, and aftertaste. Cuppers typically use standardized scoring systems to provide objective feedback on coffee quality. The process often involves sniffing, sipping, and sometimes spitting out the coffee to analyze its characteristics. Cuppers may work in coffee roasting companies, cafes, or as independent consultants, contributing to the quality control and improvement of coffee products. Their expertise is crucial in the coffee industry, helping to identify and promote high-quality coffees. Cupping sessions can be formal events where multiple coffees are evaluated side by side, or informal tastings where individual coffees are assessed. The skills of a cupper are honed through practice and experience, and they often undergo training to develop their sensory abilities and understanding of coffee flavors.