Abstract: An aroma enhancing method and device for use when drinking from a beverage cup has a receptacle member with a porous surface for holding a sample of fresh beverage material therein, and a mounting member for mounting on or near the rim of the beverage cup in proximity to the user's nose to smell the aroma of the fresh beverage material when sipping a liquid beverage from the cup. A first embodiment is formed as a two-part lid for a cup with outer and inner receptacle covers that nest together. A second embodiment is formed as a plastic top with a receptacle pocket and a hinged cover member that can be swung to cover the pocket. A third embodiment is formed as a clip-on container attachment with a spring clasp for mounting on the rim of a mug. Providing the aroma of the fresh grounds or tea leaves provides the beverage drinker with a richer flavorful experience.