SCAA Cupping Form 2011

Specialty Coffee Association of America Cupping Form
Classification:
Name:
Date:
Sample #
Table:
Total:
Roast
Session: __________________________________
Total:
Fragance/Aroma
Flavor
Total:
Total:
6.00 - Good
7.00 - Very Good
8.00 - Excellent
9.00 - Outstanding
6.25
7.25
8.25
9.25
6.50
7.50
8.50
9.50
6.75
7.75
8.75
9.75
Total:
Acidity:
Body
Uniformity
Intensity
High
Intensity
High
Balance
Total:
Clean Cup:
Total:
Total
Score
Overall
level
Dry
Quality:
Total:
Crust:
Aftertaste
Low
Total:
Total:
Sweetness
Defects
Taint=2
# of cups
Low
Intensity
Fault=4
Final Score
Notes:
Sample #
(subtract)
Total:
Roast
Total:
Fragance/Aroma
Flavor
Total:
Total:
Total:
Acidity:
Body
Uniformity
Intensity
High
Intensity
High
Balance
Total:
Clean Cup:
Total:
Total
Score
Overall
level
Dry
Quality:
Total:
Crust:
Aftertaste
Low
Total:
Total:
Sweetness
Defects
Taint=2
# of cups
Low
Intensity
Fault=4
Final Score
Notes:
Sample #
(subtract)
Total:
Roast
Total:
Fragance/Aroma
Flavor
Total:
Total:
Acidity:
Body
Intensity
Intensity
Total:
Uniformity
Total:
Clean Cup:
Total:
Total
Overall
Score
level
Dry
Quality:
Total:
Crust:
Aftertaste
High
Total:
High
Low
Balance
Total:
Sweetness
Defects
Taint=2
# of cups
Intensity
Fault=4
Low
Final Score
Notes:
Sample #
(subtract)
Total:
Roast
Total:
Fragance/Aroma
Flavor
Total:
Total:
Acidity:
Body
Intensity
Intensity
Total:
Uniformity
Total:
Clean Cup:
Total:
Total
Overall
Score
level
Dry
Quality:
Total:
Crust:
Aftertaste
High
High
Total:
Balance
Total:
Defects
Taint=2
Low
Notes:
Low
(subtract)
Sweetness
Fault=4
# of cups
Intensity
Final Score
10 de septiembre 2003

SCAA Cupping Form 2011

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SCAA Cupping Form 2011

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Specialty Coffee Association of America Cupping Form

7.00 - Very Good

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