Cupping is a structured way to compare coffees under similar conditions. It can involve professional quality assessment, but a home comparison is also useful when its limits are clear. You do not need to claim a formal score to learn something from two carefully prepared samples.
Use comparable cups, measured coffee and water, consistent grinding and a setting without strong competing smells. The source describes smelling the dry coffee, adding water, observing the surface crust and then assessing aroma and taste as the coffee becomes suitable to sample. Follow an established protocol if you need results that can be compared professionally.
Write separate notes for aroma, acidity, sweetness, texture and finish. Return to the samples as they cool, because an early impression may not tell the whole story. Keep preferences separate from defects and avoid turning one tasting session into a universal ranking. The value lies in a fair comparison that another person could understand and broadly reproduce, rather than in a dramatic number with no stated method.
The conversation
A good question can make a better brew.