The standardized coffee evaluation method used by the industry. Coffee grounds are steeped in hot water in open bowls, evaluated for aroma (dry and wet), then tasted by breaking the crust and slurping with a spoon. Slurping aerates the coffee and spreads it across all taste receptors.
At a coffee farm or roastery cupping, you'll see professionals slurping loudly and spitting — it's not rude, it's professional. Slurping is essential for proper evaluation.