Cupping is a highly systematic and universally recognized method for evaluating coffee quality in the industry. Currently, the two major cupping form systems in the coffee sector are: SCAA (Specialty Coffee Association of America) and COE (Cup of Excellence). Among these, the SCAA form is the most commonly used. At present, we primarily refer to the COE cupping form as a tool for assessing green coffee samples.

Beyond its use at the cupping table, the eight evaluation criteria on the form can also be applied to analyzing the quality of a brewed cup of coffee (whether it’s espresso or pour-over). Too complicated? Don’t want to read English? Here’s how we typically use it:

The eight criteria are as follows (if you don’t like our translations, feel free to find more fitting terms):

Clean Cup (CLEAN CUP): Good coffee starts with good green beans. Beans that have undergone meticulous harvesting, post-harvest processing, grading, transportation, and storage are extremely precious; coffee made from such beans is free of off-flavors, pure and transparent. Note that clean doesn’t mean empty or bland. Exceptionally clean: 8 points, acceptable: 6 points, slightly off but tolerable: 4 points, very unpleasant off-flavors: 2 points, worse than that—flip the table.

Sweetness (SWEETNESS): The roasting process involves caramelization and produces compounds that contribute to sweetness, so with proper roasting and extraction, a cup of coffee will inevitably have some sweetness. Exceptionally elegant, comfortable, and rich sweetness: 8 points, acceptable: 6 points, little sweetness: 4 points, bland: 2 points, worse than that—same as above.

Acidity (ACIDITY): Coffee is the seed of a fruit, so it naturally contains some fruit acids. High-quality coffee acids carry unique aromas, giving the coffee soul and structure—the kind of acidity sought by connoisseurs. In contrast, cheap coffee often lacks aroma in its acidity or even has off-putting notes, and roasters typically try to eliminate acidity (analyzing such poor beans with this rigorous method would be insulting—to you, your taste buds, and this scoring sheet). Crisp, comfortable, soul-stirringly delightful acidity: 8 points, elegant and pleasant acidity: 6 points, bland acidity: 4 points, unpleasant acidity: 2 points, astringent acidity that makes your scalp tingle and makes you want to retch or punch someone—go ahead, take action.

Mouthfeel (MOUTH-FEEL): The tactile sensation coffee creates on the palate and tongue, including weight, viscosity, density, texture, and astringency. Sounds a bit abstract, right? Isn’t the tongue only about sweet, sour, bitter, and salty? Actually, we rarely pay close attention to these sensations. One reminder: thicker, heavier, or denser coffee isn’t necessarily better. The mouthfeel should be comfortable and refined. Getting more abstract... Exceptionally refined and comfortable mouthfeel: 8 points, decent mouthfeel: 6 points, thin mouthfeel: 4 points, no different from water: 2 points, thinner than water...

Flavor (FLAVOUR): The more abstract the term, the more complex it gets. Flavor stems from many elements—acidity, sweetness, saltiness (a very subtle hint of salt can add complexity), bitterness (some bitter notes, if elegant and aromatic, are actually desirable), unique aromas, unique textures, terroir expression, and the interplay of these factors. Exceptional flavor: 8 points, good flavor: 6 points, barely passable flavor: 4 points, terrible flavor: 2 points, can it get worse? Other than flipping the table, I can’t think of a better way to express my fury and disdain for this coffee.

Aftertaste (AFTERTASTE): Literally, does the coffee leave a satisfying finish after you swallow? Is the lingering sensation in your mouth elegant? Are the remaining aromas soft, long-lasting, and persistent? Profound and lingering aftertaste that invites repeated sips: 8 points, pleasant aftertaste: 6 points, no noticeable aftertaste: 4 points, more unpleasant than not drinking at all: 2 points, makes you want to punch something...

Balance (BALANCE): This is where we start wrapping up. Do the various aromas, flavors, and textures in the coffee harmonize? Perhaps it’s very sweet but lacks everything else (just drink sugar water then). Aroma so strong it smells like perfume but tastes like plain water? Pretty subjective, right. Very balanced: 8 points, acceptable: 6 points, slightly off: 4 points, very off-balance: 2 points, so off it’s indescribable: 0 points.

Overall (OVERALL): Time for the final verdict. This one is more vague—complexity, smoothness, and personal preference can all factor into the score. Love it: 8 points, good: 6 points, average: 4 points, below that—not worth commenting on.

According to COE rules, the base score is 36, with eight evaluation categories, each scored out of 8, making the maximum score 64, plus the base score totaling 100. For each category, a passing score is 6, meaning if all eight categories just meet the passing threshold, 6x8 + 36 = 84.

So, just passing is 84 points—is the COE scoring system pretty lenient? No, quite the opposite. In the COE scoring mechanism, 6 means the category meets COE competition-level standards, indicating good quality (fine). If all categories “pass,” the coffee is nearly auction-worthy.

COE grading standards:

Total score of 69 or below: subpar commercial or industrial-grade beans.

Total score between 70 and 74: average commercial beans.

Total score between 75 and 79: higher-grade commercial beans, also called premium commercial beans.

Total score between 80 and 84: specialty coffee.

Total score of 85 or above: COE competition level, also the winning coffee of the Cup of Excellence, currently recognized as the highest standard in the international coffee industry.