PURCHASING
TASTING AND ANALYSIS
– Coffee Tasters’
Terminology
THE ART OF ROASTING
GRINDING
PACKAGING
Coffee tasting, also called “cupping”, is the sensory evaluation of coffee, which assesses more than just taste.

The senses of smell, taste and “feel” are all involved in this analysis. Smell and taste are very dependent on each other and difficult to separate in assessment. The sense of “feel” involved in assessing coffee evaluates the coffee’s body. All coffee is only purchased after being tested in this manner.

Every day, the tasting team at Kurukahveci Mehmet Efendi samples the flavour of the raw coffee beans in order to make the necessary analysis.
Türkçe