COFFEE CUPPING 

Cupping is a method of systematically evaluating the aroma and taste of coffee beans. It is also used by growers, roasters and buyers to assess the quality of the coffee sample. Proper cupping requires the adherence to an exact set of brewing standards and a formal step-by-step evaluating process. A trained cupper generally looks at six characteristics:

Fragrance: the smell of the beans after grinding.

Aroma: the smell of ground-up beans after being steeped in water

Taste: the flavor of the coffee

Nose: the vapors released by the coffee in the mouth

Aftertaste: the vapors and flavors that remain after swallowing

Body: the feel of the coffee in the mouth

Some information taken from scaa.org and "The Basics of Cupping" by Ted Lingle.