Cupping is perhaps one of the most important skill anyone can develop within the coffee industry. Initially developed by green coffee buyer, "cupping" provides a consistent methodology for evaluating a coffee's quality before determining a price on a lot. In much the same way that a wine connoisseur would evaluate a fine Cabernet, cuppers must use a strict set of tasting protocols to assess quality.
August 20, 2008 - Dora Jaramillo slides off the top of a wooden box to reveal 36 numbered vials of "perfume." Each number in the kit corresponds to a different aroma commonly found in coffee, some positive (lemon and butter) and some not so positive (medicinal and rubber). These codified aromas are part of Jaramillo's professional infrastructure...
See LA Times article
May 15, 2009 - What does Bruce Springsteen, Dolly Parton and David Beckham all have in common? Asset Insurance! For professionals who make a living off their talents, protecting such assets may prove it's not only be smart, but necessary.
Anyone who has ever suffered from a cold quickly realizes the importance of smell/taste in fully appreciating the flavor of food. This is no surprise as over the years scientist have recommended that people who rely on their sensory ability to perform a job - i.e. perfumers, sommeliers, coffee cuppers, etc - should strongly refrain from the potentially damaging affects of smoking. But until now this recommendation has lacked scientific rigor, but recently this may all change.