cupping

", and with a gesture, cupping his hand under his chin and flicking his fingers out.

I've been paying more attention to flavours since the cupping.

Most roasters worth discussing use a process called "cupping" to profile their coffees.

This reminds me a whole lot of traditional wet cupping techniques.

For a second I thought he was tortured with cupping glasses, but no, that seems to have been self-inflicted torture...

[1] As opposed to regular cupping, which uses suction to break capillaries, bruising the skin.

We had a little seminar on taste, and did a few taste recognising exercises before doing the cupping.

>> What's wrong with just cupping up the water in your hands and licking it up like a cat?This one's obvious; your tongue can't hold water the way a cat's does.

The teardrop shape and camber/cupping underneath just make the winds more efficient at slicing through the air without creating as much turbulence and drag.

In my neighborhood there's a local acupuncturist that does Hijama, aka "wet cupping"[1], which is literally bloodletting.

I usually peruse their latest arrivals and pick a pound or two of several different varieties, based on their cupping notes to get an idea of the expected flavor profile.

This is called Camber, and in a nutshell it creates a "cupping" effect under the wing that intensifies the high-pressure area under the wing and correspondingly increases the amount of air deflected downward.

"No, they learn whether they experience pareidolia or not, and that's how shit like homeopathy, cupping, rebalancing the humours, and, oh, every other non-scientific "modality" of "treatment" which doesn't work gets started.