In which process is the term "cupping" primarily used?

Cupping is primarily associated with the quality evaluation of coffee. This process involves evaluating the aroma and flavor profile of coffee beans to assess their quality. During a cupping session, coffee is brewed using a specific method that allows tasters to isolate the characteristics of different coffee samples, typically involving steeping ground coffee in hot water and then evaluating the brewed coffee's aroma, taste, acidity, body, and aftertaste. Cupping is an essential practice for coffee professionals, as it helps them to compare different varieties and origins of coffee, determine roast quality, and ultimately make informed decisions about sourcing and purchasing.

The other options involve important aspects of coffee preparation and consumption but do not capture the specific practice of cupping, which is dedicated to quality assessment and sensory analysis.