Coffee cupping, or coffee tasting, is the practise of observing the tastes and aromas of brewed coffee. It is a professional practise but can be done informally by anyone. A standard coffee cupping procedure involves deeply sniffing the coffee, then loudly slurping the coffee so it spreads to the back of the tongue. The coffee taster attempts to measure aspects of the coffee's taste, specifically the body (the texture or mouthfeel, such as oiliness), acidity (a sharp and tangy feeling, like when biting into an orange), and balance (the harmony of flavours working together). Since coffee beans embody telltale flavours from the region where they were grown, cuppers may attempt to predict the coffee's origin. A cup of coffee Coffee is one of the most widely consumed beverages in the world. ... In many areas related to the testing and evaluating of foodstuffs,such as wine-tasting and rheology, mouthfeel is a product’s physical and chemical interaction in the mouth from initial perception on the palate, to first bite, through mastication to swallowing. ... Natural olive oil Synthetic motor oil Oil, in a general sense, is a chemical compound that is not miscible with water, and is in a liquid state at ambient temperatures. ... An acid (often represented by the generic formula HA) is traditionally considered any chemical compound that, when dissolved in water, gives a solution with a pH of less than 7. ... Orange—specifically, sweet orange—refers to the citrus tree Citrus sinensis (syn. ... Coffee beans and a cup of coffee Coffee as a drink, usually served hot, is prepared from the roasted seeds (beans) of the coffee plant. ...

Aromas

• Animal-like - This odour descriptor is somewhat reminiscent of the smell of animals. It is not a fragrant aroma like musk but has the characteristic odour of wet fur, sweat, leather, hides or urine. It is not necessarily considered as a negative attribute but is generally used to describe strong notes.

• Ashy - This odour descriptor is similar to that of an ashtray, the odour of smokers' fingers or the smell one gets when cleaning out a fireplace. It is not used as a negative attribute. Generally speaking this descriptor is used by the tasters to indicate the degree of roast.

• Burnt/Smoky - This odour and flavour descriptor is similar to that found in burnt food. The odour is associated with smoke produced when burning wood. This descriptor is frequently used to indicate the degree of roast commonly found by tasters in dark-roasted or oven-roasted coffees.

• Chemical/Medicinal - This odour descriptor is reminiscent of chemicals, medicines and the smell of hospitals. This term is used to describe coffees having aromas such as rio flavour, chemical residues or highly aromatic coffees which produce large amounts of volatiles.

• Chocolate-like - This aroma descriptor is reminiscent of the aroma and flavour of cocoa powder and chocolate (including dark chocolate and milk chocolate). It is an aroma that is sometimes referred to as sweet.

• Caramel - This aroma descriptor is reminiscent of the odour and flavour produced when caramelizing sugar without burning it. Tasters should be cautioned not to use this attribute to describe a burning note.

• Cereal/Malty/Toastlike - This descriptor includes aromas characteristic of cereal, malt, and toast. It includes scents such as the aroma and flavour of uncooked or roasted grain (including roasted corn, barley or wheat), malt extract and the aroma and flavour of freshly baked bread and freshly made toast. This descriptor has a common denominator, a grain-type aroma. The aromas in this descriptor were grouped together since tasters used these terms interchangeably when evaluating standards of each one.

• Earthy - The characteristic odour of fresh, wet soil or humus. Sometimes associated with moulds and reminiscent of raw potato flavour, considered as an undesirable flavour when perceived in coffee.

• Floral - This aroma descriptor is similar to the fragrance of flowers. It is associated with the slight scent of different types of flowers including honeysuckle, jasmine, dandelion and nettles. It is mainly found when an intense fruity or green aroma is perceived but rarely found having a high intensity by itself.

• Fruity/Citrus - This aroma is reminiscent of the odour and taste of fruit. The natural aroma of berries is highly associated with this attribute. The perception of high acidity in some coffees is correlated with the citrus characteristic. Tasters should be cautioned not to use this attribute to describe the aroma of unripe or overripe fruit.

• Grassy/Green/Herbal - This aroma descriptor includes three terms which are associated with odours reminiscent of a freshly mowed lawn, fresh green grass or herbs, green foliage, green beans or unripe fruit.

• Nutty - This aroma is reminiscent of the odour and flavour of fresh nuts (distinct from rancid nuts) and not of bitter almonds.

• Rancid/Rotten - This aroma descriptor includes two terms which are associated with odours reminiscent of rancidification and oxidation of several products. Rancid as the main indicator of fat oxidation mainly refers to rancid nuts and rotten is used as an indicator of deteriorated vegetables or non-oily products. Tasters should be cautioned not to apply these descriptors to coffees that have strong notes but no signs of deterioration.

• Rubber-like - This odour descriptor is characteristic of the smell of hot tyres, rubber bands and rubber stoppers. It is not considered a negative attribute but has a characteristic strong note highly recognisable in some coffees.

• Spicy - This aroma descriptor is typical of the odour of sweet spices such as cloves, cinnamon and allspice. Tasters are cautioned not to use this term to describe the aroma of savoury spices such as pepper, oregano and Indian spices.

• Tobacco - This aroma descriptor is reminiscent of the odour and taste of tobacco but should not be used for burnt tobacco.

• Winey - This terms is used to describe the combined sensation of smell, taste and mouthfeel experiences when drinking wine. It is generally perceived when a strong acidic or fruity note is found. Tasters should be cautioned not to apply this term to a sour or fermented flavour.

• Woody - This aroma descriptor is reminiscent of the smell of dry wood, an oak barrel, dead wood or cardboard paper.

Musk is the name originally given to a perfume obtained from the strong-smelling substance, secreted by the testicles of the musk deer, and hence applied to other animals, and also to plants, possessing a similar odor. ... A dogs fur usually consists of longer, stiffer, guard hairs—which can be straight, wiry, or wavy, and of various lengths, hiding a soft, short-haired undercoat. ... Sweating (also called perspiration or sometimes transpiration) is the loss of a watery fluid, consisting mainly of sodium chloride (commonly known as salt) and urea in solution, that is secreted by the sweat glands in the skin of mammals. ... Modern leather-working tools Leather is a material created through the tanning of hides, pelts and skins of animals, primarily cows. ... Rawhide is a hide or animal skin that has not been exposed to tanning and thus is much lighter in color than treated animal hides. ... To meet Wikipedias quality standards, this article or section may require cleanup. ... A typical glass ashtray An ashtray is a receptacle used by smokers to deposit the ash and butts of cigarettes and cigars. ... The cigarette is the most common method of smoking tobacco. ... A natural gas fireplace with a burning fire. ... French roasted coffee beans // Roasting coffee is the transformation of the chemical and physical properties of green coffee beans into roasted coffee products. ... Combustion or burning is a complex sequence of chemical reactions between a fuel and an oxidant accompanied by the production of heat or both heat and light in the form of either a glow or flames. ... Volatile organic compounds (VOCs) are organic chemical compounds that have high enough vapour pressures under normal conditions to significantly vaporize and enter the atmosphere. ... Cocoa beans in a cacao pod Cocoa is the dried and partially fermented fatty seed of the cacao tree from which chocolate is made. ... Chocolate most commonly comes in dark, milk, and white varieties, with cocoa solids contributing to the brown coloration. ... Caramelization is the oxidation of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color. ... Oats, barley, and some products made from them Cereal crops are mostly grasses cultivated for their edible grains or seeds (technically a type of fruit called a caryopsis). ... Malted barley Malting is a process applied to cereal grains, in which the grains are made to germinate and then are quickly dried before the plant develops. ... This page is about the food toast, for other meanings, see Toast (disambiguation). ... Flour is always 100%, and the rest of the ingredients are a percent of that amount by weight. ... Loess field in Germany Soil horizons are formed by combined biological, chemical and physical alterations. ... Humus is a word actually used for two different things, which are both related to soil and thus get used interchangeably. ... Microscopic photo of the hyphae and spores of Aspergillus fumigatus Moldy bread Moldy nectarines Molds (or moulds) are microscopic multinucleated multicellular fungi made up of hyphae (tube-like structures) which are usually separated from each other by divisions called septa. ... Binomial name Solanum tuberosum L. The potato (Solanum tuberosum) is a perennial plant of the Solanaceae, or nightshade, family, commonly grown for its starchy tuber. ... Clivia miniata A cluster of flowers (Clivia miniata) A flower, (<Old French flo(u)r<Latin florem<flos), also known as a bloom or blossom, is the reproductive structure found in flowering plants (plants of the division Magnoliophyta, also called angiosperms). ... Species Lonicera albiflora Lonicera arizonica Lonicera x bella Lonicera caerulea Lonicera canadensis Lonicera caprifolium Lonicera chrysantha Lonicera ciliosa Lonicera conjugialis Lonicera dioica Lonicera etrusca Lonicera flava Lonicera fragrantissima Lonicera x heckrottii Lonicera hirsuta Lonicera hispidula Lonicera interrupta Lonicera involucrata Lonicera japonica Lonicera korolkowii Lonicera maackii Lonicera x minutiflora Lonicera morrowii... Species See text Jasmine (Jasminum) is a genus of shrubs and vines in the Family Oleaceae, with about 200 species, native to tropical and warm temperate regions of the Old World. ... Species See text. ... Species See text. ... Fruit stall in Barcelona, Spain. ... Several types of berries from the market, but of those shown, only blueberries are true berries. ... Species & major hybrids Species Citrus aurantifolia - Key lime Citrus maxima - Pomelo Citrus medica - Citron Citrus reticulata - Mandarin & Tangerine Major hybrids Citrus ×sinensis - Sweet Orange Citrus ×aurantium - Bitter Orange Citrus ×paradisi - Grapefruit Citrus ×limon - Lemon Citrus ×latifolia - Persian lime See also main text for other hybrids Citrus is a common term... The examples and perspective in this article or section may not represent a worldwide view. ... An area of grass-like plants Grass generally describes a monocotyledonous green plant in the family Poaceae, botanically regarded as true grasses. ... Herbs: basil Herbs (IPA: hə(ɹ)b, or əɹb; see pronunciation differences) are plants grown for culinary, medicinal, or in some cases even spiritual value. ... The leaves of a Beech tree A leaf with laminar structure and pinnate venation In botany, a leaf is an above-ground plant organ specialized for photosynthesis. ... Green common beans on the plant Green beans are the fruits of any kind of bean, eaten immature as a vegetable. ... Hazelnuts from the Common Hazel Chestnut Carya ovata nut anatomy A nut is a seed of a plant. ... Binomial name Prunus dulcis (Mill. ... Rancidification is the decomposition of fats and other lipids by hydrolysis and/or oxidation. ... The most fundamental reactions in chemistry are the redox processes. ... A tire or tyre (see spelling differences and etymological origins) is a device covering the circumference of a wheel. ... A bunch of rubber bands A rubber band (in some regions known as a binder, elastic or lacker band or gumband (Aus. ... A stopper is a truncated conical piece of rubber or cork used to close off a glass tube, piece of laboratory glassware, a wine bottle or barrel and other containers with orifices. ... Binomial name Syzygium aromaticum (L.) Merrill & Perry A single dried clove flower bud Cloves (Syzygium aromaticum, syn. ... Binomial name Cinnamomum verum J.Presl Cassia (Indonesian cinnamon) is also commonly called (and sometimes sold as) cinnamon. ... Binomial name Pimenta dioica (L.) Merr. ... Binomial name Piper nigrum L. Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. ... Binomial name Origanum vulgare L. Oregano or Pot Marjoram (Origanum vulgare) is a species of Origanum, native to Europe, the Mediterranean region and southern and central Asia. ... Indian spices In Indian cuisine, curry refers not to a spice but to any dish eaten with rice. ... Species Nicotiana acuminata Nicotiana alata Nicotiana attenuata Nicotiana benthamiana Nicotiana clevelandii Nicotiana excelsior Nicotiana forgetiana Nicotiana glauca Nicotiana glutinosa Nicotiana langsdorffii Nicotiana longiflora Nicotiana obtusifolia Nicotiana paniculata Nicotiana plumbagifolia Nicotiana quadrivalvis Nicotiana repanda Nicotiana rustica Nicotianasuaveolens Nicotiana sylvestris Nicotiana tabacum Nicotiana tomentosa Ref: ITIS 30562 as of August 26, 2005... Wine is an alcoholic beverage produced by the fermentation of the juice of fruits, usually grapes. ... Fermentation typically refers to the conversion of sugar to alcohol using yeast. ... Trunks A tree trunk as found at the Veluwe, The Netherlands Wood is derived from woody plants, notably trees but also shrubs. ... Traditional wooden barrels in Cutchogue Modern stainless steel beer barrels - also called casks or kegs - outside the Castle Rock microbrewery in Nottingham, England For other uses, see Barrel (disambiguation). ... Cardboard is a lay term used to describe a variety of heavy wood-based types of paper, notable for their stiffness and durability. ...

Taste

• Acidity - A basic taste characterised by the solution of an organic acid. A desirable sharp and pleasing taste particularly strong with certain origins as opposed to an over-fermented sour taste.

• Bitterness - A primary taste characterised by the solution of caffeine, quinine and certain other alkaloids. This taste is considered desirable up to a certain level and is affected by the degree of roast brewing procedures.

• Sweetness - This is a basic taste descriptor characterised by solutions of sucrose or fructose which are commonly associated with sweet aroma descriptors such as fruity, chocolate and caramel. It is generally used for describing coffees which are free from off-flavours.

• Saltiness - A primary taste characterised by a solution of sodium chloride or other salts.

• Sourness - This basic taste descriptor refers to an excessively sharp, biting and unpleasant flavour (such as vinegar or acetic acid). It is sometimes associated with the aroma of fermented coffee. Tasters should be cautious not to confuse this term with acidity which is generally considered a pleasant and desirable taste in coffee.

An organic acid is an organic compound that is an acid. ... Caffeine is a xanthine alkaloid compound that acts as a stimulant in humans. ... Quinine is a natural white crystalline alkaloid having antipyretic, anti-malarial with analgesic and anti-inflammatory properties and a bitter taste. ... Diagram of Ephedrine An alkaloid is a nitrogenous organic molecule that has a pharmacological effect on humans and animals. ... Sucrose (common name: table sugar, also called saccharose) is a disaccharide (glucose + fructose) with the molecular formula C12H22O11. ... Fructose (or levulose) is a simple sugar (monosaccharide) found in many foods and is one of the three most important blood sugars along with glucose and galactose. ... Sodium chloride, also known as common salt, table salt, or halite, is a chemical compound with the formula NaCl. ... Vinegar is often infused with spices or herbs—as here, with oregano. ...

Mouthfeel

• Body - This attribute descriptor is used to describe the physical properties of the beverage. A strong but pleasant full mouthfeel characteristic as opposed to being thin.

• Astringency - The astringent attribute is characteristic of an after-taste sensation consistent with a dry feeling in the mouth, undesirable in coffee.

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