I just had my first cupping. I have a background in cheese and wine so a tasting like this in regards to pin pointing flavors and aromas is something I understand, however yesterday I could only pick up a couple aroma and flavor notes. it may be that I was so wrapped up in the technique of the process: ie. breaking the crust, slurping…trying to distiguish how the taste and aroma changes as it cools etc. that I wasn’t as engaged in listening to my senses. I was distracted.
I plan to cup every friday.
There is a great article in Roast magazine may/june 12 issue on the coffee wheel.
I’d love to read that if you have a copy of it!