How should you taste coffee during a cupping session?

During a cupping session, the method of slurping coffee is essential for proper tasting and evaluation. Slurping creates a thin stream that aerates the coffee, allowing it to spread across your palate more effectively. This aeration enhances the perception of aroma and flavor, which is crucial when assessing the complexities of the coffee. By slurping, tasters can better identify notes, acidity, body, and aftertaste, all of which are important attributes in the evaluation process.

The other methods of tasting do not facilitate the same depth of flavor analysis. Sipping slowly might prevent spills but does not maximize flavor evaluation, while waiting for the coffee to cool completely could cause the taster to miss important flavor notes that are more pronounced at warmer temperatures. Adding sugar masks the coffee's natural flavors rather than allowing the taster to discern its characteristics, making it unsuitable for a thorough assessment in a cupping session.