Cupping is how we evaluate a coffee’s aroma and flavor profile in its purest form. To do this, 8.5 grams of freshly ground coffee, one day off the roast, are steeped with just-off-the-boil water for five minutes. Then, it’s slurp, spit (so as not to over-caffeinate), repeat. While it is useful to taste coffees brewed, cupping allows us to taste everything that coffee has to offer thanks to its unfiltered nature. We use it to help in purchasing, finding defects, developing tasting notes, testing production, and creating blends, so coffees will be cupped literally dozens of times in its life cycle.