The main taster of newly imported coffee is called the "cupper." A cupper can experience hundreds of different coffees in one day and still taste the difference between each one.
The imported beans will be roasted, ground, and quickly brewed for the cupper to smell the aroma. By inhaling a slurp of the coffee, it distributes evenly on the cupper's tongue, which is known as "weighing" it. Coffees aren't just tasted for flaws, they're tasted because it gives a proper idea of how to roast the beans and for the purpose of blending different beans.
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