Coffee Quality Evaluation and Cupping
Core concepts
Sensory evaluation uses cupping as a standardized protocol: consistent dose and grind, water just off boil, a measured brew ratio, breaking the crust at a set time, and slurping to spread the liquid. Evaluators score attributes such as fragrance/aroma, flavor, aftertaste, acidity, body, balance, uniformity, cleanliness, sweetness, and score defects negatively. The SCA cupping form uses a 100-point scale with specific attribute weighting; a common specialty threshold is 80 points.
Know the vocabulary: acidity is a bright, desirable quality when pleasant, not the same as sourness; body is tactile weight; balance is how attributes interact; uniformity is consistency across cups; cleanliness is absence of off-flavors. Defects (e.g., phenolic, fermented, moldy) lower scores and should be described precisely.
Traps in questions
- Treating high acidity as a flaw; in specialty coffee, bright acidity is often positive.
- Confusing flavor (retronasal + taste) with aroma (orthonasal).
- Assuming a high total score means no defects; defects must be judged separately.
- Forgetting protocol controls: same dose, grind, water temperature, and steep time across cups, and cooling as the coffee changes.
Worked example
A coffee scores high on flavor and acidity but shows inconsistency across cups. Uniformity is scored down, and the overall score drops even if individual attributes look strong - balance and uniformity are weighted, not optional.