Cupper
Cupper refers to a professional who conducts cupping to evaluate the flavor and quality of coffee based on sensory factors such as aroma, acidity, body, and aftertaste. In specialty coffee, cuppers not only identify flavors but also seek out refinement, ensuring the preservation of coffee’s unique identity according to the Coffee Taster’s Flavor Wheel— a tool used to classify and describe the sensory attributes of coffee.
Beyond flavor analysis, cupping specialists assess quality, detect defects, and classify coffee based on international standards. They assist producers and roasters in refining their processes to enhance quality, ensuring consistency and distinctiveness in specialty coffee.
To take on this role, cuppers must undergo rigorous training and obtain a Q-Grader certification from the Specialty Coffee Association (SCA). They typically work in sensory labs, roasting facilities, or certification organizations, acting as a crucial link between producers and the specialty coffee market.
