Scribd
Upload
113 views

SCAA Cupping Form

The document is a coffee cupping form used to evaluate specialty coffee samples. It contains fields to score various attributes of coffee like aroma, flavor, acidity, body, and overall quality on a scale of 6 to 10. Multiple coffee samples can be evaluated and notes can be recorded.

Uploaded by

nuris.kr
Copyright
© © All Rights Reserved
Available Formats
Download as PDF, TXT or read online on Scribd
113 views

SCAA Cupping Form

The document is a coffee cupping form used to evaluate specialty coffee samples. It contains fields to score various attributes of coffee like aroma, flavor, acidity, body, and overall quality on a scale of 6 to 10. Multiple coffee samples can be evaluated and notes can be recorded.

Uploaded by

nuris.kr
Copyright
© © All Rights Reserved
Available Formats
Download as PDF, TXT or read online on Scribd
You are on page 1/ 1

Specialty Coffee Association of America Cupping Form Classification:

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: Table: Session: __________________________________ 6.75 7.75 8.75 9.75

Sample # Roast Total: Total: Total: Total: Total: Total: Total: Total
Fragance/Aroma Flavor Acidity: Body Uniformity Clean Cup: Overall Score
level

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 Quality: Crust: Total: Intensity Intensity Total: Total: Defects (subtract)
Aftertaste High High Balance Sweetness
Taint=2 # of cups Intensity

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

Notes: Final Score

Sample # Roast Total: Total: Total: Total: Total: Total: Total: Total
Fragance/Aroma Flavor Acidity: Body Uniformity Clean Cup: Overall Score
level

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 Quality: Crust: Total: Intensity Intensity Total: Total: Defects (subtract)
Aftertaste High High Balance Sweetness
Taint=2 # of cups Intensity

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

Notes: Final Score

Sample # Roast Total: Total: Total: Total: Total: Total: Total: Total
Fragance/Aroma Flavor Acidity: Body Uniformity Clean Cup: Overall Score
level

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 Quality: Crust: Total: Intensity Intensity Total: Total: Defects (subtract)
Aftertaste High High Balance Sweetness
Taint=2 # of cups Intensity

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

Notes: Final Score

Sample # Roast Total: Total: Total: Total: Total: Total: Total: Total
Fragance/Aroma Flavor Acidity: Body Uniformity Clean Cup: Overall Score
level

6 7 8 9 10 6 7 8 9 10 6 7 8 9 10 6 7 8 9 10
Dry Quality: Crust: Total: Intensity Intensity Total: Total: 6 7
Defects 8 9
(subtract) 10

Aftertaste High High Balance Sweetness


Taint=2 # of cups Intensity

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

Notes: Final Score Nuris International


6 7 8 9 10

You might also like