Professional Documents
Culture Documents
Sample # Roast Score: Score: Score: Score: Score: Score: Score: Total
Level Fragrance/Aroma Flavor Acidity Body Uniformity Clean Cup Overall Score
of
Sample
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 Qualities: Break Score: Intensity Level Score: Score: Defects (subtract)
Aftertaste High Heavy Balance Sweetness
Taint=2 # cups Intensity
Sample # Roast Score: Score: Score: Score: Score: Score: Score: Total
Level Fragrance/Aroma Flavor Acidity Body Uniformity Clean Cup Overall Score
of
Sample
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 Qualities: Break Score: Intensity Level Score: Score: Defects (subtract)
Aftertaste High Heavy Balance Sweetness
Taint=2 # cups Intensity
Sample # Roast Score: Score: Score: Score: Score: Score: Score: Total
Level Fragrance/Aroma Flavor Acidity Body Uniformity Clean Cup Overall Score
of
Sample
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 Qualities: Break Score: Intensity Level Score: Score: Defects (subtract)
Aftertaste High Heavy Balance Sweetness
Taint=2 # cups Intensity