JimmyP Ad hominem remark - I’ve made no assumptions/suppositions about your intent, nor abilities.
If you know something we don’t, don’t be coy, convey your experiences in the spirit of sharing. Ask yourself, if you genuinely have revelations to share, is your attitude winning people over?
Words are the currency of an internet forum, unless you can deliver a cupping via my USB port?
Cupping is a great way to get a snapshot/polaroid pic of one, or especially a group of coffees, in real time comparison - ideal when deciding what green coffee to buy/looking for defects. But, generally, it leads to under-extracted coffee (easily overcome with percolation brewing, or some filtered extractions). It also limits how much beverage you can get from a dose before you start stirring up silt (which can get in the way of tasting by coating the tongue) which I find a little wasteful when buying expensive coffee & unsatisfying compared to drinking a whole, clean, cup of coffee. If you have the equipment to make coffee and the experience to be confident in what you are doing when buying production roasts, you don’t need to cup. I base this assertion on about a thousand brews (a mix of cuppings and unfiltered immersions like FP & Sowden) and over 3.000 percolation & filtered immersions.
You may prefer unfiltered immersions, if so, good for you, but for me I only do them in certain circumstances.