Mai Anh - Tu Nguyen

In the world of specialty coffee, a distinctive slurping sound often accompanies the tasting process, known as cupping. While this practice may seem unusual or even unhygienic to the uninitiated, experts explain it is a deliberate and essential technique for accurately assessing coffee quality.

The primary purpose of the slurp is to aerate the coffee. By drawing in coffee with a quick, forceful inhale, tasters introduce oxygen, which helps to distribute the liquid evenly across the palate and release volatile aromatic compounds. This aeration intensifies the flavors and aromas, allowing professionals to detect subtle nuances and defects that would otherwise go unnoticed.

Coffee cupping is a standardized method used globally by professional tasters, often referred to as Q graders, to evaluate coffee beans. This rigorous process helps to maintain consistency and quality across the industry, from the farm to the consumer's cup. It is typically conducted in controlled environments, such as cupping labs, where factors like temperature and lighting are regulated to ensure objective assessment.

Addressing concerns about hygiene, experts emphasize that cupping is a professional protocol. Participants often use individual spoons and cups, and strict cleanliness standards are maintained throughout the session. Unlike casual drinking, the focus is on analytical evaluation rather than social consumption, making the perceived "unsanitary" aspect negligible within this specialized context.

Ultimately, the seemingly odd slurping sound is a testament to the meticulous nature of coffee evaluation. It is a vital tool that enables experts to unlock the full sensory profile of coffee, ensuring that only the highest quality beans make it to market. This technique, though unconventional, is indispensable for professionals dedicated to the craft of coffee.