"Cupping, the gold standard for tasting, is practiced by hunching over a series of different samples with a bowl-shaped spoon and slurping intently. (The tasters at revolving tables straddle traditional cupping spittoons.) Analyzing the flavor profile and body of a brew is a nuanced task. 'The number of aromatic compounds present in roasted coffee is greater than that of wine,' Kaneshige says. 'There’s, like, a thousand.”

Added in Food, Weird