U.S. Specialty Coffee Association (SCAA) Cupping Form:
This is the SCAA coffee cupping form. Factors such as the origin of the coffee beans, acidity, sweetness, balance, appearance, and aroma all affect the overall quality of the coffee. That’s why the profession of “coffee cuppers” exists—they specialize in evaluating the quality of coffee beans.
A coffee cupper (Q Grader) is a professional responsible for evaluating green coffee beans and grading individual batches. To become a “Specialty Coffee Association of America Q Grader,” one must pass tests including identifying perfumes, taste sensitivity assessments, on-the-spot cupping, a written exam on green coffee knowledge, and triangle cupping.
This is the SCAA coffee cupping form. Many people may not know how to use it, so here’s a brief introduction:
Fill in the “Sample” section with the beans you’re cupping and their roast level.
Fragrance/Aroma (dry fragrance/wet aroma): Dry fragrance refers to the aroma detected before hot water is added (i.e., ground coffee). Wet aroma refers to the smell after hot water is added. Wet aroma has two stages—before and after breaking the crust (e.g., floral, berry, caramel aromas). These are key factors that make coffee appealing. Rate the bean’s aroma on a scale from 6 to 10 (since SCAA considers 6 and above as specialty-grade).
Dry & Break (ground coffee aroma/crust aroma): Rate the intensity of the aroma from the ground coffee and after breaking the crust. This is for reference only and not included in the score.
Qualities (aroma): Note the aromas you perceive.
Flavor/Aftertaste (cup flavor/finish): Flavor refers to the taste perceived when slurping the coffee. Aftertaste is the sensation felt after the coffee goes down the throat. After slurping (and spitting out or swallowing), note the lingering taste, tactile sensation, or even nasal aromas. Does the good taste persist or fade? Do any unpleasant flavors or textures emerge?
Acidity (acidity): Good acidity is bright, lively, fruity, or enhances sweetness. Bad acidity resembles unripe fruit or even vinegar-like or fermented sourness. This criterion scores the quality of acidity, not its intensity.
Intensity: Rate the strength of the acidity. This is not included in the score.
Body (mouthfeel, richness): This criterion scores the quality of mouthfeel, not thickness.
Level: Used to note whether the coffee feels thick or thin. Not included in the score.
Uniformity (consistency): Since SCAA cuppings involve 5 samples, there are 5 cells for consistency. Consistency refers to whether the coffee maintains quality from hot to cold. Each cell is worth 2 points, totaling 10. Deduct 2 points if any cup has a defect.
Balance (balance): This measures the harmony of the coffee. If any aroma or acidity dominates and disrupts balance, the score drops. Do the flavors harmonize and form a cohesive profile? Are some flavors overly strong or others too weak?
Clean Cup (cleanness): The sample should have no off-flavors or defects. Like consistency, deduct 2 points if any cup lacks cleanness.
Mouthfeel: Other oral sensations (not related to taste), such as viscosity, oiliness, texture, or even unpleasant astringency. Examples include the difference between milk and water or a fruit-infused slushie.
Sweetness: In ripe fruit, sweetness is distinct. Overripe or underripe fruit shows varying sweetness levels, which can be detected during cupping. Sweetness refers to the coffee’s roundness and pleasant sugary feel. Deduct 2 points if any cup lacks sweetness.
Overall (overall impression): How much you like the coffee—the more memorable, the higher the score. Do you enjoy this cup? Is it memorable?
Defects: Taint (minor defect, -2 points), Fault (major defect, -4 points). For a single cup with a minor defect, the deduction is 1 (cup) x 2 (minor defect) = 2. If two cups have defects—one minor (Taint) and one major (Fault)—the deduction is calculated as 2 (cups) x 4 (major defect) = 8.
