A tasting method that uses the infusion type of brewing, used worldwide for analysis, evaluation and classification of coffee. The roasted and ground coffee is infused in hot water and then tasted, in order to assess its quality. The SCA (Specialty Coffee Association) has drawn up a protocol for cupping coffee: https://sca.coffee/research/protocols-best-practices.

This tasting method is the basis for sharing information between coffee farmers, traders and roasters.