Cupping

Cup with us

Taste a coffee the way roasters do and tell us what you think. This form follows the SCA cupping score sheet (100 points). Your scores help us choose and roast better.

Reference setup: 8.25 g of coffee for every 150 ml of water, tasted in 5 cups.

Sample

Fragrance / Aroma

Dry fragrance, then aroma after adding water and breaking the crust.

Fragrance / Aroma8.00
6 Good8 Excellent10 Outstanding

Flavor

Tap the flavors you notice, then score the cup.

Tap a color, then pick the flavors you notice.

0flavors

Your flavor bubbles appear here

Flavor8.00

Taste and aroma together as the coffee is slurped.

6 Good8 Excellent10 Outstanding
Aftertaste8.00

Length and quality of the flavor that stays after swallowing.

6 Good8 Excellent10 Outstanding
Acidity8.00

Quality of the acidity, not only how much. Bright, juicy and clean scores high.

6 Good8 Excellent10 Outstanding
Intensity
Body8.00

Weight and feel of the liquid on the tongue.

6 Good8 Excellent10 Outstanding
Level
Balance8.00

How flavor, aftertaste, acidity and body work together.

6 Good8 Excellent10 Outstanding

Across the 5 cups

Tap each cup that passes. Each cup is worth 2 points.

Uniformity10 pts
Clean Cup10 pts
Sweetness10 pts
Overall8.00

Your overall impression of this coffee.

6 Good8 Excellent10 Outstanding

Defects

Taint is a faint off note (minus 2 per cup). Fault is a strong off note that makes the cup unpleasant (minus 4 per cup).

Taint −2
Fault −4

Your score

86.00ExcellentProjected final score

Scores follow the SCA scale: 90 and above Outstanding, 85 to 89.99 Excellent, 80 to 84.99 Very Good, under 80 below specialty grade.

Score86.00