Exercise 1 - solution

Method (article's claims): the taster deeply sniffs the coffee, then slurps it from a cupping spoon so it is aerated and spread across the tongue. About 4 to 5 ml goes onto each spoon.

Reasons (the article gives the effect, not an explanation): aerating and spreading the coffee across the tongue lets the taster perceive more of its taste and aroma. That reason is my inference from the article's wording; no article read explains the mechanism (check). A second reason, that a small 4-5 ml sip lets many cups be tasted in a row, is also my inference.