Evaluation Parameters for Coffee Tasting

In the article "Coffee Tasting," we gave you basic notions about the cupping process, discussed what to look for in coffee , and some examples of different flavor notes. Next, we share the Coffee Sensory Profile, where we discuss a few of each of coffee's attributes.

On this occasion we delve into the evaluation parameters for Coffee Tasting .

Preparation

Among the main elements before any tasting process are:

Atmosphere

Tasters need distraction-free spaces, a calm environment, and above all, free of aromas for an optimal sensory experience.

Bowl

The SCAA recommends a 5- or 6-ounce Manhattan glass, or a glass for iced drinks. It should be clean, odorless, and at room temperature.

Water

Since the quality of the water used during the process is a key factor determining the final result, freshly boiled water is recommended. Filtered water provides better cupping results. According to SCA protocols, the water must be clean/fresh, odor-free, clear, and contain 0 ppm chlorine.

Roasting

The sample must be roasted at least 24 hours in advance and left to rest for at least 8 hours. The sample must be stored in a cool, dark place. Roasting time is between 8 and 12 minutes.

Grinding

The sample should be ground immediately before tasting, at most 15 minutes before infusion with water.

It is important to note that you should keep all your utensils and materials (spoon, spittoon, pencil, paper) within reach and control.

Steps to Tasting Coffee

Before we begin discussing the evaluation parameters for Coffee Cupping, it's important for you to know that there are two steps to cupping coffee.

Step 1. Smell the Coffee

When tasting a coffee, before taking a sip, you should inhale the aroma, thus beginning to smell the freshness of the beans used, comparing their fragrance with those used for extraction.

When doing this, far from recognizing the classic coffee aroma, you should notice the essences of wood, berries, earth, and spices. An important thing to remember is what the smell of that coffee evokes in you.

Step 2. Taste the Coffee

After smelling it, you have to taste it. To do this, you have to let the coffee envelope your tongue, passing over all your taste buds. To taste it, you have to sip it; this means making a noise (in fact, this means you're doing it right).

You should try different types of coffee in the same session, ensuring that each one has been prepared the same way; otherwise, there may be variations that compromise the quality of the tasting. The more coffees you learn to taste, the more sophisticated your palate will be.

SCAA Sensory Evaluation Form

It is a standardized format by the SCAA (Specialty Coffee Association of America). The use of this form provides a common language about coffees and their qualities (cup profiles), creating a business relationship between the seller and the buyer at a fair price for quality.

Before entering a tasting session, make sure you're familiar with the evaluation form. Do you know what to consider? What each criterion means? And how you'll assign scores? We'll explain it here.

Rating Scale

The format consists of 4 classification levels, namely:

Coffee is evaluated on a 100-point scale with the following ranges:

• < 69.9 = defective
• 70 79.9 = commercial quality
• 80+ = specialty coffee
• 90+ = superior coffee

To begin, the taster must indicate their name and date of the tasting on the form.

• Name of the taster
• Coffee tasting date

Next, we move on to the actual coffee tasting process, which measures 10 parameters as described in the Coffee Sensory Profile:

1. Fragrance and aroma.
2. Flavor.
3. Residual Flavor.
4. Acidity.
5. Body.
6. Uniformity.
7. Balance.
8. Clean Cup.
9. Sweetness.
10. Taster Score.

Finally, you should wait until the tasting is complete before beginning the experience sharing, so as not to influence the other tasters' evaluations.