virtix
commented
8 years ago Also, one key approach to cupping that some professionals express, is that cupping is used to identify defects. This ability and practice may not be of interest to the broader notion of a coffee consumer, so, it may make sense to provide a different form of tasting in order to expose the consumer to variety and the wide range of flavors available in the world of coffee.
A good suggestion from a colleague
In a retail coffee shop, offer customers a tasting selection. Perhaps, this is 3-4 small brewed cups to taste. This differs from cupping in that that it's aim is the customer and focusing on exposing variety and qualities to a non-professional.