Coffee cupping is a standardized method used to evaluate the aroma and flavor of coffee beans. During this process, freshly ground coffee is steeped in hot water, allowing the essential oils and compounds to release their unique characteristics. Tasters then assess the coffee's scent, taste, and aftertaste, often using a spoon to slurp the liquid for better flavor distribution. This practice is essential for coffee producers and roasters to ensure quality and consistency in their products. By comparing different samples, they can identify desirable traits and make informed decisions about sourcing and roasting techniques.