The Science and Art of Coffee Tasting.
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Professional coffee tasters—known in the industry as “cuppers”—are the unsung heroes behind every exceptional cup of coffee. These experts use a methodical process to evaluate beans for aroma, flavor, acidity, body, and aftertaste. The process begins with freshly ground coffee, which is assessed dry for fragrance, then steeped in hot water to release its full bouquet. Cuppers use small spoons to slurp the coffee noisily, aerating it across the palate to detect subtle notes—citrus brightness, chocolate richness, or floral delicacy—that most casual drinkers might miss. Their trained palates help roasters maintain quality and consistency, ensuring the coffee in your cup matches the roaster’s flavor profile.
But cupping is about more than quality control—it’s about storytelling. Professional tasters connect drinkers to the origin of their coffee, whether it’s a bright, berry-like Ethiopian or a nutty, mellow Colombian. Their notes often inspire the language you see on coffee bags, turning a morning routine into a global experience. By highlighting seasonal harvests, new processing techniques, and emerging coffee regions, cuppers shape consumer trends and push the industry toward innovation. The next time you take a sip from your Anthora cup and detect notes of honey, jasmine, or toasted almond, you have a professional coffee taster to thank for helping you notice—and savor—the difference.
Dedicated to preserving the legacy of the iconic Anthora coffee cup – a true symbol of New York City’s street culture, corner delis, and daily rituals – NY Coffee Cup celebrates its enduring design, cultural significance, and place in coffee history, both in NYC and beyond.