Once a batch has been prepared in the sample roaster, the roasts are cup tested typically using 2-5 cups each. The condition of the cupping room is very important to the results achieved during cupping. The room should have natural light since dim light is said to depress the sense of smell. Ideally the room would be between 20-250 degrees C and have a humidity of 50-70% since excessive dryness depresses the sense of smell. The cupping environment should be quiet and no discussion should occur during the cupping process.

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