The process of tasting batches of roasted coffee is called cupping.
Jones explains that during cupping, tasters sit at a special spinning table where they prepare four to five cups of the same coffee by pouring hot water over the grinds without a filter. The grinds form a crust over the top of the coffee which the taster then breaks, checks for aroma and tastes. After the tasters are done with the first round, the table spins and the process begins anew with the second cup.
“It’s a process of slurping and spitting,” he said.