Which method is commonly used for flavor evaluation in coffee cupping?

The method commonly used for flavor evaluation in coffee cupping is slurping to aerate the coffee. This technique allows the taster to take in a small amount of coffee while simultaneously introducing air, which enhances the coffee’s aroma and flavor perception. By slurping, cup tasters can effectively spread the coffee over their palate, maximizing the sensory experience and helping to identify subtle flavor notes and characteristics.

Aromatics play a significant role in how we perceive the taste of coffee, and aerating the coffee helps release those aromatics, providing a fuller understanding of the coffee's profile. This practice is a key part of the cupping protocol, which is designed to assess the overall quality and nuances of different coffee varieties.