Coffee is a complex product with a great variety of flavors that can be influenced by the type of local subspecies, tree life, altitude, harvest method, processing method, roast, etc., which can have very different flavors. As a result, coffee alone is not enough. This diversity requires us to measure and describe different coffees. A challenging but important task. Koping refers to an activity that examines the physical properties and taste of coffee. This allows us to measure features, quality and defects.