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Coffee Cupping Evaluation Form

The document is a coffee cupping form used by the Specialty Coffee Association of America to evaluate coffee samples. It includes fields to score samples on fragrance, flavor, acidity, body, uniformity, clean cup, and overall impression using a scale of 6 to 10. There are also areas to note the level and type of roast, and describe qualities, aftertaste, intensity, balance, sweetness, and defects. Multiple samples can be scored and the form provides a total score calculation for each.

Uploaded by

Iqbal Putera Mahari
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1K views1 page

Coffee Cupping Evaluation Form

The document is a coffee cupping form used by the Specialty Coffee Association of America to evaluate coffee samples. It includes fields to score samples on fragrance, flavor, acidity, body, uniformity, clean cup, and overall impression using a scale of 6 to 10. There are also areas to note the level and type of roast, and describe qualities, aftertaste, intensity, balance, sweetness, and defects. Multiple samples can be scored and the form provides a total score calculation for each.

Uploaded by

Iqbal Putera Mahari
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Specialty Coffee Association of America Coffee Cupping Form Quality scale:

6.00 - Good 7.00 - Very Good 8.00 - Excellent 9.00 - Outstanding


Name: 6.25 7.25 8.25 9.25
6.50 7.50 8.50 9.50
Date: 6.75 7.75 8.75 9.75

Sample # Roast Score: Score: Score: Score: Score: Score: Score: Total
Level Fragrance/Aroma Flavor Acidity Body Uniformity Clean Cup Overall Score
of
Sample
6 7 8 9 10 6 7 8 9 10 6 7 8 9 10 6 7 8 9 10 6 7 8 9 10
Dry Qualities: Break Score: Intensity Level Score: Score: Defects (subtract)
Aftertaste High Heavy Balance Sweetness
Taint=2 # cups Intensity

6 7 8 9 10 Low Thin 6 7 8 9 10 Fault=4 X =

Notes: Final Score

Sample # Roast Score: Score: Score: Score: Score: Score: Score: Total
Level Fragrance/Aroma Flavor Acidity Body Uniformity Clean Cup Overall Score
of
Sample
6 7 8 9 10 6 7 8 9 10 6 7 8 9 10 6 7 8 9 10 6 7 8 9 10
Dry Qualities: Break Score: Intensity Level Score: Score: Defects (subtract)
Aftertaste High Heavy Balance Sweetness
Taint=2 # cups Intensity

6 7 8 9 10 Low Thin 6 7 8 9 10 Fault=4 X =

Notes: Final Score

Sample # Roast Score: Score: Score: Score: Score: Score: Score: Total
Level Fragrance/Aroma Flavor Acidity Body Uniformity Clean Cup Overall Score
of
Sample
6 7 8 9 10 6 7 8 9 10 6 7 8 9 10 6 7 8 9 10 6 7 8 9 10
Dry Qualities: Break Score: Intensity Level Score: Score: Defects (subtract)
Aftertaste High Heavy Balance Sweetness
Taint=2 # cups Intensity

6 7 8 9 10 Low Thin 6 7 8 9 10 Fault=4 X =

Notes: Final Score


June 2003

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