Coffee Cupping

After a coffee plantations has been harvested, interested coffee roasters would take samples form the harvest to taste. In order to test the quality and to discover all the elements of that specific bean has to offer, the roaster roasts the beans in small batches to different levels and then taste them on an international method called CUPPING.
The beans are also rated on the quality of their appearance, aroma, and color. Tasters may decide to blend batches and even different varieties to obtain certain qualities, although others will remain single origins. Coffee is repeatedly tested for quality and taste.
1.First, the taster — usually called the cupper — inspects & evaluates the beans for their overall visual quality. 
2.The beans are then roasted and grounded - the Grind particle size should be slightly coarser than typically used for paper filter drip brewing. The cupper sniffs the dry grounds to identify different fragrances.
3.The next step is to infuse the particles in boiling water with carefully-controlled temperatures of about 93"C - the hot water should be poured directly onto the measured grounds to the rim of the cup, making sure to wet all of the grounds. The grounds to steep undisturbed for a period of 3-5 minutes before evaluation.
4.After infusing with water, the crust form at the top and is left unbroken for at least 3 minutes but not more than 5 minutes. Breaking of the crust is done by stirring 3 times, then allowing the foam to run down the back of the spoon while gently sniffing. The Fragrance/Aroma score is then marked on the basis of dry and wet evaluation.
5.When the sample has cooled to 71'C, in about 8-10 minutes from infusion, evaluation of the coffee should begin. The coffee is slurped into the mouth in such a way as to cover as much area as possible, especially the tongue and upper palate. Because the retro nasal vapors are at their maximum intensity at these elevated temperatures, Flavor and Aftertaste are rated first.  As the coffee continues to cool, the Acidity, Body and Balance are rated next. Balance is the cupper’s assessment of how well the Flavor, Aftertaste, Acidity, and Body fit together in a synergistic combination.
6.As the brew approaches room temperature -  Sweetness, Uniformity, and Clean Cup are evaluated. For these attributes, the cupper makes a judgment on each individual cup. Evaluation of the coffee should cease when the sample reaches 21' C