Coffee Basics: What Characteristics Are Evaluated in Coffee Cupping? How Is Scoring Done?

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FrontStreet Coffee Brief Introduction to Cupping?

Aroma

The intensity of the aroma when brewing coffee;

Body

The weight sensation of the coffee liquid in the mouth;

Flavor

The taste of the coffee as it enters the mouth;

Acidity

Whether the coffee's acidity is bright, lively, sharp, or dull;

Sweetness

The intensity of sweetness left when the coffee liquid is swirled in the mouth;

Aftertaste

The flavor and aroma remaining after the coffee liquid is tasted in the mouth and expelled.

Professional organizations like SCAA (Specialty Coffee Association of America) and COE (Cup of Excellence, translated into Chinese as "超凡一杯" or "卓越杯") have more detailed cupping forms. In addition to the above-mentioned aroma, body, flavor, acidity, sweetness, and aftertaste, they also evaluate and score items such as "fragrance," "uniformity," "clean cup," "mouth feel," "overall," "taint," and "fault."