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Specialty Coffee Association of America Cupping Form: Name: Date: Table: Session
Specialty Coffee Association of America Cupping Form: Name: Date: Table: Session
Sample # Roast Total: Total: Total: Total: Total: Total: Total: Total
Fragance/Aroma Flavor Acidity: Body Uniformity Clean Cup: Overall Score
level
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 Quality: Crust: Total: Intensity Intensity Total: Total: Defects (subtract)
Aftertaste High High Balance Sweetness
Taint=2 # of cups Intensity
Sample # Roast Total: Total: Total: Total: Total: Total: Total: Total
Fragance/Aroma Flavor Acidity: Body Uniformity Clean Cup: Overall Score
level
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 Quality: Crust: Total: Intensity Intensity Total: Total: Defects (subtract)
Aftertaste High High Balance Sweetness
Taint=2 # of cups Intensity
Sample # Roast Total: Total: Total: Total: Total: Total: Total: Total
Fragance/Aroma Flavor Acidity: Body Uniformity Clean Cup: Overall Score
level
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 Quality: Crust: Total: Intensity Intensity Total: Total: Defects (subtract)
Aftertaste High High Balance Sweetness
Taint=2 # of cups Intensity
6 7 8 9 10 Low Low 6 7 8 9 10
Fault=4 X =
Sample # Roast Total: Total: Total: Total: Total: Total: Total: Total
Fragance/Aroma Flavor Acidity: Body Uniformity Clean Cup: Overall Score
level
6 7 8 9 10 6 7 8 9 10 6 7 8 9 10 6 7 8 9 10
Dry Quality: Crust: Total: Intensity Intensity Total: Total: Defects
6 7 8 (subtract)
9 10
Aftertaste High High Balance Sweetness
Taint=2 # of cups Intensity
10 de septiembre 2003