c.2000
Stainless Steel

The coffee cupping, or coffee tasting, is a step of the coffee classification that determines the quality of the product, which is graded from “strictly soft” (the highest) to “River Zone” (the lowest). The spittoon is part of a set of objects needed to the evaluation made by the coffee tasters. After smelling the coffee, the classifier taste it using the spoon, then split it out on a spittoon.
The equipment was donated to Museu do Café on 2005 by Manoel Teixeira Ogando.