Craft of Cupping - Roast Magazine

Craft 

of 

Cupping 

The Art & 

Science Of 

The Silver 

Spoon 

Cupping Coffee is a labor of love, one 

that rewards you with membership in a very 

special club of coffee aficionados. Even after 25 

years of cupping, I confess I’m still like a kid in 

a candy shop when I’m at the cupping table. 

There is a certain excitement to the ritual sniffing 

and sipping. Each new cup is mysterious; each 

spoonful the key that can transport you to a 

coffee farm half-way around the world or open 

the door to a new origin, a new vintage or a 

special offering that you never knew existed. 

continued on page 26 

24 roast September | | October October 2004 2004 25 25 

by 

RobeRt baRkeR

CRAFT OF CUPPING ( continued) 

Unlike the majority of the food and beverage industry, where 

tasters in white coats are sequestered in sterile laboratories, coffee 

cuppers seem to be a little more social. 

While taste assessment is essential for 

quality control and for determining a 

coffee’s appeal, it is also an opportunity 

for cuppers to engage the public and 

share their enthusiasm. 

Cupping is a system of classification 

based on a few learned skills. Once you 

learn these skills and have a chance 

to practice and become confident in 

your abilities, you’ll find that cupping 

reveals the answers to many of the most 

important roasting questions. 

Whatever your cupping level is, 

a good vocabulary is paramount for 

communicating with green coffee 

suppliers and for recording your 

impression of coffees received. Novice 

cuppers are encouraged to invent their 

own terms when first introduced to 

the revolving table and silver spoon. 

Learning a vocabulary of a hundred 

or so terms is daunting at first glance. 

FRee INFO #129 

It’s more important to write your impression in your own words 

when starting out and gradually integrate the professional terms as 

you become more accomplished. You can 

modify and add to your own list—it’s 

something you grow into. (To help 

you get started, check out the cupping 

glossary on page 36.) 

Why Cup? 

There are so many reasons to get 

out your silver spoon: sourcing new 

coffees, trouble-shooting problems, 

developing new blends, comparing 

your products with the competition or 

educating your staff. 

But perhaps the most important 

reason for cupping is a business one: 

if you don’t cup, you’re disadvantaged 

by everyone else who does. Cupping is 

quality control. Without a doubt, it is 

the most valuable asset to maintaining 

and improving the quality of your 

product. As a proponent of specialty 

coffee, it’s important to assess the 

quality of the green coffee purchases and follow that up with an 

assessment of your production roast. 

Here are a few discoveries a roaster or green coffee buyer can make 

at the cupping table: 

What does growing altitude have to do with 

cup quality? Differences in acidity will 

become obvious when you taste high- and 

low-grown coffees from the same region. 

What decaffeination process yields the best 

taste? Here I recommend using as many 

samples from the same national origin as 

possible. You may not know the quality of 

the unprocessed beans, but you should be all 

right if using reputable sources. Try samples 

from each of the decaffeination processes: 

Cup methylene chloride, also known as 

MC or KVW; ethyl acetate, also known as 

EA or natural; water-processed; and CO 2 - 

processed. Use regular unprocessed coffee 

from the same origin for a control, and note 

any papery or cardboard taste in the decaf 

samples. Some processes weaken the overall 

flavor, and others add off tastes. 


26 roast September | October 2004 27 


What is the difference in a washed coffee and a traditional dryprocessed 

coffee? Here you can compare washed and natural 

version of coffees like Brazils, Sumatrans and Sidamos. 

What does aging do to a coffee’s taste 

and acidity? Use aged and regular 

Sumatrans or Indian Mysore compared 

with Monsooned Malabar. At the same 

time, you can compare past-crop coffees 

with new-crop examples. Often, pastcrop 

coffees are marketed as vintage or 

aged coffees. 

How does tree variety contribute to taste? 

You can learn this by tasting beans 

from typica, bourbon and caturra trees. 

Check with brokers and importers for 

coffees with known pedigrees. 

Can a washed robusta taste as good as an 

average Arabica? 

Can I taste the difference between patiodried 

coffee and mechanically dried 

coffees?


Can I taste the difference between dry-pulped coffee and traditionally 

washed coffee? 

Of course, tasting isn’t just beneficial at the roastery. Most 

roaster/retailers also cup or taste their coffees at their shop to ensure 

the quality of the coffee from roaster to customer. Taste tests in a 

shop can be done with a variety of brewing methods, including 

French press, pouring over Melitta filters, and regular brewers. 

Discoveries that can be made with retail shop testing include: 

What contribution does the filter paper make to the taste of the coffee? 

What does a difference in grind do to the taste? 

What does a difference in water temperature do to the taste? 

Can I taste a difference when using tap water compared 

to purified water? 

Which milk producer delivers the best taste 

compliment to my coffee? 

What is the best water-to-grounds ratio 

for my brewer? 

How does my coffee change after 30 

minutes in the brewer? 

What does a wooden stirring stick 

do to the coffee flavor? 

Convenient Cupping 

Cupping can be a daunting 

experience for newbies and old 

hands alike. There are a number of 

ways to make the process easier and 

more convenient. 

Much like a science experiment, cupping 

requires foresight, a scenario and premise 

focusing on the question you wish to address, and 

the results you expect to achieve. For instance, if you are 

comparing 10 lots of Colombian coffees, it helps to know as much as 

possible about each lot. In the end, it is not just the overall ranking 

you will leave the table with, but also an understanding as to why 

the coffees came out in that order. Are they the same age, same 

processing, grown at the same altitude, same tree variety? Planning 

will help you get the most out of every cupping. Add some controls 

and known quantities to expand the usefulness of the exercise. 

the Four StepS oF planning a Cupping 

1. Design: The determination of purpose. What do we want to 

find out? What should we expect? How many coffees are going 

to be included? How many do we have? How many do we 

need? How many are manageable? Can it be broken into two 

if it is too large? What other coffees would be complimentary 

and add to the experience? What would be a suitable control 

coffee? 

2. Set-up: The set-up follows the design. First, everything 

should be labeled clearly and put into proper order. This 

means that coffees should be grouped, either by type, degree 

of roast, region or other category that offers some degree 

of order. The layout of these samples should be adequate 

for moving from sample to sample with convenience. Are 

controls in the right order? Is there room for more than one 

cupper? 

3. Facility: This includes a number of components, including 

place, time, schedule and, ideally, an assistant. The place 

can be a table or counter, but the standard is a tall, round, 

rotating table. The time of day may be determined for the 

convenience to the parties involved or the availability of the 

space. Samples must be weighed out and ground, so a 

scale and grinder must be available. The assistant 

will need to have hot water ready at the right 

time as well as a good supply of cupping 

spoons, napkins, paper cups, paper 

towels, notepads, clipboards and 

pens. 

4. Write-up: Notes are best 

written on cupping forms that 

will be helpful to the process. 

These forms can be tailormade 

to suit your purpose 

and include your company 

logo, a vocabulary list or 

other cupping aids. (Sample 

forms can be found on pages 

31 and 32.) When doing the 

tasting, additional comments 

should be clear and even wordy, 

because it’s easier to edit than to 

recall some nuance days later. It’s 

useful to discuss the results afterward 

to see if there is agreement and a 

common conclusion. Sometimes it may be 

decided that the cupping should be repeated 

under different circumstances. 

a FeW More tipS 

• The easier the process, the more fun it will be. Sometimes I 

highlight my cupping forms with colored markers. One color 

for major tastes and another for nuances. Above all, written 

comments are most valuable for cup-to-cup comparisons, 

ratings and rankings. 

• The easier the clean up the more likely you will be encouraged 

to do more cuppings. Here is where the trainee assistant can 

be very helpful. 

• Many successful roasters make morning cupping an everyday 

practice. These daily cuppings are conducted to check 

the latest roast quality and consistency. 




FRee INFO #139



• Separate cuppings may be conducted in the afternoon to 

assess samples representing possible replacement stocks or 

special offerings. 

• A daily quality-control cupping is a good opportunity to 

introduce a new employee to the practice. Sometimes I 

invite special guests or clients to join in. 

• For years, I have kept my cupping reports in loose-leaf 

binders for reference. Now I can keep them on a computer 

that can be searched by country of origin, estate name, 

region, bag marks or just chronologically by descending 

dates or ratings. 

SubjeCtivity vS. objeCtivity 

Cupping is an attempt at objectivity, but at every step 

assessments tend to become subjective. After all, no two 

cuppers have the same taste buds, with the possible exception 

of identical twins. Assessments are often skewed by preference 

or expectation. How could you ever be disappointed when 

cupping a Jamaican Blue Mountain sample? Isn’t it supposed 

to be the greatest coffee in the world? 

So don’t be discouraged if you find that your cupping 

responses don’t seem to match everyone else’s at the table. 

Remember, it was only a few years ago that many roasters were 

cupping an exemplary Kona coffee only to find out later that it 

was “Kona Rican.” Cupping is obviously not a perfect science. 

But it is a useful one—and one that you’re likely to enjoy each 

time you pick up your silver spoon. 

Cupping reSourCeS 

ON The NexT seveRAl PAGes, Roast 

presents a unique collection of cupping 

resource materials*, including cut-and-copy 

forms, a vocabulary sheet and a glossary. 

The forms are also available for 

downloading at www.roastmagazine.com. 

31 Cupping Form 

32 Evaluation 

34 Vocabulary 

36 Glossary 

*These forms were developed by Robert Barker 

and Roast magazine; they are not official forms of 

any industry group. 

# 

1 2 3 4 5 6 7 8 9 10 

Flavor 


A 

Caramelly 

Floral 

Spicy 

Earthy 

Fermented 

Baked 

Ashy 

Rioy 

Musty 

Herby 

Aroma 

Ar o m A TA i n T s 

B 

Chocolaty 

Caramelly 

Sweet 

Complex 

Toasty 

Nutty 

Fruit-like 

Fl A v o r TA i n T s 

Fermented 

Bitter 

Herby 

Chemical 

Rank 

Harsh 

Oniony 

Medicinal 

Rioy 

Soury 

Peasy 

Metallic 

Dirty 

ro A s T TA s T e s 

Fresh 

Under-dev. 

Burnt 

Pungent 

Past-crop 

Chocolaty 

Complex 

Deep 

Mellow 

Big 

Chocolaty 

Fruity 

Herbal 

Burnt 

Medicinal 

Moldy 

Grassy 

Tarry 

Chemical 

Mellow 

Earthy 

Grainy 

Vanilla-like 

Pruny 

Mild 

Pungent 

Acrid 

Potatoey 

Petroleum 

Earthy 

Edgy 

Cabbagy 

Turpeny 

Groundy 

Hard 

Soapy 

Moldy 

Rough 

Musty 

Resonate 

Green 

Carbony 

Ashy 

Scorched 

DA r k ro A s T As s e T s 

Vanilla-like 

Smoky 

Heavy 

Smooth 

Woody 

Rich 

Nutty 

Winey 

Hidy 

Strawy 

Fishy 

Turpeny 

Fauna 

Woody 

Cereal 

Smoky 

Citrusy 

Smooth 

Musty 

Cinnamon 

Spicy 

Sharp/Salty 

Hidy 

Vinegary 

Fauna 

Baggy 

Grassy 

Burnt 

Acerbic 

Insipid 

Green 

Charred 

Caustic 

Vapid 

Rounded 

Grassy 

Cresoty 

Fishy 

Tippy 

Pungent 

Rich 

Round 

Hardy 

Cedary 

Smoky 

Slight 

Vanilla-like 

Rancid 

Petroleum 

Green 

Papery 

Cocoa 

Creosoty 

Berryish 

Clean 

Bitter 

Leathery 

Winey 

Malty 

Strong 

Hay-like 

Ashy 

Rancid 

Bland 

Strawy 

Carbony 

Alkaline 

Neutral 

Woody 

Tarry 

Brackish 

Stale 

Papery 

Balanced 

Soury 

Tarry 

Rubbery 

Baked 

Roasty 

Broad 

Intense 

Bittersweet 

Malty 

Resinous 

Pungent 

Flat 

Earthy 

Cardboardy 

Stale 

Rubbery 

Bricky 

Soapy 

1 2 3 4 5 6 7 8 9 10 

Cedary 

Tobaccoey 

Woody 

Fishy 

Briny 

Cocoa 

Cardboardy 

Rubbery 

Astringent 

Baked 

Creosoty 

Pasty 

Tippy 

Piquant 

Biting 

Bitter 

Harsh 

Bland 

Powerful 

Fullflavored 

C 

Acidity 

1 2 3 4 5 6 7 8 9 10 

Bright 

Fruity 

Sharp 

Medium 

Impressive 

D 

Body 

Brisk 

Tangy 

Smooth 

Moderate 

Pronounced 

Sweet 

Nippy 

Soft 

Mild 

Delicate 

Piquant 

Winey 

Flat 

Slight 

Disappointing 

1 2 3 4 5 6 7 8 9 10 

Oily 

Heavy 

Impressive 

E 

Buttery 

Full 

Disappointing 

Creamy 

Medium 

Thin 

Aftertaste & Finish 

Thick 

Light 

Watery 

1 2 3 4 5 6 7 8 9 10 

Strong 

Clean 

Floral 

Long 

F 

Moderate 

Fresh 

Spicy 

Fast-fading 

Assessment 

Weak 

Rounded 

Fruity 

Thin 

Negligible 

Resonate 

Winey 

Astringent 

-5 -4 -3 -2 -1 +1 +2 +3 +4 +5 

Exceptional 

Very good 

Fair 

G 

Exemplary 

Good 

Poor 

Cupping Score 

This form is based on a 100-point scale. 

Combine all of the above scores and add 

40 to determine the overall score. 

H 

Notes 

Excellent 

Above Average 

Defective 

Outstanding 

Average 

Foul 

ov e r A l l sc o r e

Received date Sample # Roast date 

Origin Region / Name 

Green appearance 

Vendor Vendor reference # 

Roast Agtron # WB Grade 

co m m e n T s 

Fragrance/Aroma 

Flavor 

Strength/Intensity 

Sweetness 

Bitterness 

Acidity 

Body 

Aftertaste/Finish 

Balance 

Terroir Distinction 

Cupper Date 

1 2 3 4 5 6 7 8 9 10 

1 2 3 4 5 6 7 8 9 10 

1 2 3 4 5 6 7 8 9 10 

1 2 3 4 5 6 7 8 9 10 

1 2 3 4 5 6 7 8 9 10 

1 2 3 4 5 6 7 8 9 10 

1 2 3 4 5 6 7 8 9 10 

1 2 3 4 5 6 7 8 9 10 

1 2 3 4 5 6 7 8 9 10 

1 2 3 4 5 6 7 8 9 10 

100-point scale 

# 


FRee INFO #168

Fr Ag r A n c e 

Sweetly floral Sweetly herbal Sweetly spicy 

Ar o m A s & sc e n T s 

Caramelly 

Floral 

Spicy 

Earthy 

Ar o m A TA i n T s 

Fermented 

Baked 

Ashy 

Rioy 

Musty 

Herby 

Burnt 

Medicinal 

Ar o m A in T e n s i T y 

Chocolaty 

Fruit-like 

Herbal 

Woody 

Moldy 

Grassy 

Tarry 

Chemical 

Hidy 

Strawy 

Fishy 

Turpeny 

Nutty 

Acidy 

Cedary 

Smoky 

Fauna 

Woody 

Rancid 

Petroleum 

Green 

Papery 

Cocoa 

Creosoty 

Vanilla-like 

Winey 

Malty 

Pungent 

Earthy 

Cardboardy 

Stale 

Rubbery 

Bricky 

Soapy 

Big Rich Full Rounded Flat 

Pr i mA r y Fl A v o r no T e s 

Acidy nippy–piquant 

Bitter slight–harsh 

Bland soft–neutral 

Fruity soury–ferment 

Harsh caustic–medicinal 

Mellow delicate–mild 

Fl A v o r nu A n c e s 

Caramelly 

Smoky 

Herbal 

Earthy 

Nutty 

Toasty 

Fl A v o r TA i n T s 

Fermented 

Bitter 

Herby 

Chemical 

Rank 

Harsh 

Oniony 

Medicinal 

Rioy 

Soury 

Peasy 

Metallic 

Dirty 

Acrid 

Potatoey 

Petroleum 

Floral 

Spicy 

Chocolaty 

Cereal 

Fruit-like 

Cinnamon 

Earthy 

Edgy 

Cabbagy 

Turpeny 

Groundy 

Hard 

Soapy 

Moldy 

Rough 

Musty 

Sharp/Salty 

Hidy 

Vinegary 

Fauna 

Baggy 

Tippy 

Pungent creosoty–phenolic 

Salty briny–brackish 

Sharp astringent–rough 

Soury acrid–hard 

Sweet acidy–mellow 

Winey tangy–tart 

Vanilla-like 

Grainy 

Berryish 

Leathery 

Woody 

Malty 

Grassy 

Burnt 

Acerbic 

Insipid 

Green 

Charred 

Caustic 

Vapid 

Hay-like 

Ashy 

Rancid 

Bland 

Strawy 

Carbony 

Alkaline 

Neutral 

Citrusy 

Tobaccoey 

Cedary 

Woody 

Tarry 

Brackish 

Stale 

Papery 

Fishy 

Briny 

Cocoa 

Cardboardy 

Rubbery 

Astringent 

Pasty 

Baked 

Creosoty 

oT h e r co m P l i m e nT s 

Balanced 

Bright 

Brisk 

Clean 

Complex 

Deep 

Delicate 

Fresh 

Gentle 

Mild 

Te r m s no T so co m P l i m e nT A r y 

Biting 

Flat 

AciDiTy 

Bright 

Winey 

Fruity 

Bo D y 

Oily 

Buttery 

Thick 

Finish 

Resonate 

Fresh 

Hard 

ro A s T TA i n T s 

Underdeveloped 

Grassy 

Vapid 

Thin 

DA r k ro A s T TA i n T s 

Carbony 

Pungent 

Br e w e D iT e m s 

Strong 

Insipid 

Stale 

Notes 

Moderate 

Brisk 

Tangy 

Heavy 

Full 

Watery 

Long 

Weak 

Rounded 

Past-croppish 

Scorched 

Rubbery 

Bitter 

Full 

Vapid 

Weak 

Mellow 

Resonate 

Rich 

Round 

Smooth 

Edgy 

Dull 

Sweet 

Smooth 

Nippy 

Creamy 

Thin 

Light 

Clean 

Astringent 

Fast-fading 

Baked 

Green 

Fishy 

Creosoty 

Acerbic 

Thin 

Brackish 


Strong 

Sweet 

Velvety 

Insipid 

Negligible 

Piquant 


Flat 

Medium 

Negligible 

Stale 

Tippy 

Tarry 

Burnt 

Watery 

Briny 


FRee INFO #136

Why ANOTheR 

CUPPING GlOssARy? 

Mainly because we have more 

novice roasters in this country 

than ever before, and many have 

limited cupping experience. It is 

likely that most are accustomed to 

using abbreviated glossaries with 

only the most basic terms. The 

assessments made at a cupping 

session are usually documented 

by a written record on a cupping 

form. If that record is going to 

serve a useful purpose when 

called upon in the future, it needs 

to be concise and clear to anyone 

familiar with the language. This 

is not to say that one needs the 

Oxford International Dictionary 

to cup, but even the best of us 

get stumped now and then for 

just the right word to express a 

thought. 

These descriptions are 

not made up by me, but are a 

compilation of many glossaries 

that I have collected over 30 

years. It is not to be considered 

definitive or end-all. Glossaries 

are just aids for clarity of thought 

and notation, both of which are 

germane to the cupping process. 

In the past, only seasoned 

professionals were responsible 

for buying green coffee for large 

regional and national roasting 

companies. These people came 

up through the ranks and 

learned the language of coffee 

quality over a number of years. 

Today many small neighborhood 

micro-roasteries are owned by 

young entrepreneurs who have 

entered the business with little or 

no coffee trade experience other 

than ordering a Frappuccino at 

Starbucks. I hope this glossary 

will help those who have reached 

a plateau and wish to hone their 

cupping skills in order to describe 

the “specialty” in specialty coffee. 

–Robert Barker 

A 

Ac e r B i c A taste fault in brewed 

coffee that leaves an acrid and sour 

taste. The result of leaving brewed 

coffee on heat. 

AciDiTy A pleasing piquant or 

tangy quality characteristic of highgrown 

coffees. Acidity is a perceived 

taste quality—it is not a measure 

of pH, nor does it have anything 

to do with stomach irritation. 

Acidity may be high, medium, 

low or lacking altogether. High 

acidity gives a fresh, clean quality to 

brewed coffee. Low acidity coffees 

are often described as dull or flat. 

Ac iD y A pleasant and sweet 

liveliness in the brew. Acidy toward 

sweet is called nippy, while acidy 

toward sour is termed piquant. 

Ac r i D A taste sensation related 

to soury. An irritating and piercing 

taste associated with harsh, bitter 

and pungent sensations. Typified 

by some Rio coffees from Brazil. 

Sometimes found in over-roasted 

coffees. 

AF T e r TA s T e Your mind’s second 

opinion and lingering memory. 

The nose and taste sensation after 

swallowing. See nose and finish. 

Al k A l i n e A secondary taste 

sensation related to pungent. It can 

be a displeasing bitterness in darkroast 


Ar o m A The odor of the prepared 

coffee beverage. It may be lacking, 

faint, delicate, moderate, strong or 

fragrant (also called aromatic). It 

may be pleasing or not, and it is not 

always a good indication of taste. 

Prominent scents are nutty, herbal, 

berry-like and citrus-like. 

As h y Reminds one of a fireplace 

after the fire is out. Within certain 

limits, a positive characteristic in 

dark roasts. 

As T r i n g e n T A pronounced 

and irritatingly bitter and salty 

taste sensation characterized by 

puckering. Most often noted in 

aftertaste. As in the taste of alum or 

as noted in some over-steeped teas. 

B 

BA g g y An off-taste or smell 

similar to that of burlap bags. Either 

a storage problem or biological in 

nature. Similar to corky as it relates 

to some wines. 

BA k e D A taste and odor 

description given to coffee roasted 

too slowly at too low a temperature. 

Caused by under-development 

of the bean during roasting due 

to insufficient rate of heat input. 

Results in an insipid taste and a flat 

bouquet. See underdeveloped. 

BA l A n c e D Denoting a pleasing 

combination of two or more 

primary taste sensations. 

Containing all the basic 

characteristics to the right extent 

and aesthetically pleasing. See 

round. 

Be r r y i s h A scent or flavor 

reminiscent of blackberry, 

boysenberry, etc. 

BiTing Very pronounced or 

intense. Generally associated with 

acidity, sourness or bitterness. 

Bi T T e r A harsh, unpleasant 

taste detected on the back of the 

tongue. All coffees have a slight 

bitterness that is characteristic of 

the roasting process and is not 

always considered undesirable. 

Moderate bitterness can be 

balanced by sweetness. As a defect, 

it is usually associated with a green 

coffee defect, over-roasting or overextraction 

of the brewed coffee. 

Sometimes associated with overly 

acidic coffees. 

Bl A n D A somewhat disappointing 

flavor resulting from an unfortunate 

balance of saltiness and sweetness. 

Bland toward sweet=soft. Bland 

toward salty=neutral. Common in 

low-grown coffees. 

Bo D y The impression of viscosity 

in the mouth. Mouthfeel of the 

coffee as related to the strength and 

chemistry of the brew. Some coffees 

have more or less oily constituents 

released into the brew. Body may 

be described as watery, thin, slight, 

light, medium, full or heavy. 

Extremely heavy-bodied coffees 

may be referred to as thick, buttery, 

chewy or creamy. Body cannot be 

assessed in weakly brewed coffee. 

Not a measure of actual viscosity. 

Bo u q u e T Usually a reference to 

an overall aroma impression of 

brewed coffee. The total aromatic 

profile of the initial fragrance of the 

dry ground coffee plus the aroma 

of the brewed coffee and the nose 

impression when drinking. See 

aftertaste and finish. 

Br A c k i s h A salty or alkaline 

taste fault found in the coffee or 

in the water used in the brewing. 

Also occurs when excessive heat is 

applied after brewing. Distastefully 

bitter and salty. 

Br i c k y The smell of clay bricks or 

concrete. 

Br i n y A saline taste fault 

associated with brewed coffee held 

on heat too long. See salty and 

brackish. 

Br i s k/Br i g h T Qualitative terms 

for acidity. 

Bu r n T A bitter, smoky or tarry 

flavor characteristic common 

in dark-roasted coffees. Can be 

accompanied by fishy, rubbery, ashy 

or charred. 

Bu T T e r y A full and rich flavor 

with an oily body or texture. 

Commonly used to describe 

espresso-style beverages. See Body. 

C 

cA r A m e l ly The smell or taste of 

sweet caramels without any trace of 

burntness. 

cA r A m e l i z e D Burnt-like flavor, as 

in caramelized sugar. A desirable 

taste note if complemented with a 

strong coffee flavor. A loss in coffee 

flavor enhances the caramelized 

flavor. 

cA r D B o A r D y The taste or smell of 

wet cardboard. See papery. 

cA r B o n y An excessive aftertaste 

sensation present in some dark 

roasted coffees. See burnt. 

cA u s T i c A taste sensation related 

to harsh. A sour taste that increases 

as the brew cools. 

ce D A r i s h An aroma scent 

reminiscent of cedar. A positive woody 

taste. 

ce r e A l The aroma or taste of malt 

or bread. See malty and toasty. A clean 

fresh grain smell. 

ch e m i cA l A taste or aroma 

suggesting a phenolic or hydrocarbon 

presence. See medicinal. It may be 

inherent in the coffee or the result of 

contamination. 

ch o c o l AT y A positive taste or aroma 

reminiscent of unsweetened chocolate 

and/or vanilla. An aftertaste common 

in Yemen Mochas and Ethiopian 

Harrars. A common dark roast 

characteristic. 

ci n n A m o n An underlying spice 

accent sometimes detected in the 

aroma or a flavor nuance in light 

roasts. Also a term describing a light 

roast. 

ci T r u s y A scent or flavor note of 

citrus prominent in some East African 


cl e A n Opposite of dirty. The term 

“clean cup” refers to a coffee free of 

taints or faults. Does not necessarily 

imply clarity of flavor impression. 

Washed coffees often taste “cleaner” 

than natural-processed coffees. 

Synonymous with clarity in taste. 

co c o A A sweetish chocolate smell of 

completely stale roasted coffee. 

Not to be confused with chocolaty. 

co m P l e x iT y Balance and intensity 

in flavor. The impression of a wellblended 

coffee. An interesting mix of 

flavors, undertones and aftertastes. 

Opposite of dull or one-dimensional. 

A hallmark of specialty coffee. 

cr e A m y A measure of body 

somewhat less than buttery. 

cr e o s o T y A taste sensation related 

to pungent. A bitter, burnt vegetal 

taste found in the aftertaste of some 

dark-roasted coffees. Similar to tarry. 


D 

De e P Implying depth and intensity. 

See complexity. 

De l i cAT e Pleasing to taste or smell. 

A sensation that is mild, subtle and 

sometimes fleeting. See mellow. Some 

cuppers use the term gentle. 

Di r T y An undesirable, unclean smell 

or taste. Can imply a defect such as 

sourness, earthiness or mustiness. 

Something foul or foreign in the taste. 

Dr y-P r o c e s s e D Coffees harvested 

and dried in cherry. Also called 

natural-processed coffee. Coffee 

processing can determine the 

presence and strength of certain 

aromas and tastes prominent in the 

brew. Knowing whether a coffee is 

washed or dry-processed will suggest 

different expectations in several major 

characteristics. Dry-processed coffees 

are expected to have more strength, 

less acidity and heavier body than 

their washed counterparts. There are 

several processes between the fully 

washed process and the traditional 

dry process. You may see terms such 

as semi-washed or pulped natural. 

Knowing the process is helpful in 

making a quality assessment. See 

washed process and natural. 

Du l l Lack of character. Opposite 

of round. May be flat or notably 

unimpressive. Indicates coffee that 

has lost its original or usual zest and 

character. Gives the impression of 

roundness but at the same time lacks 

character. 

FRee INFO #147 FRee INFO #123 

E 

eD g y A taste flaw bordering on hard. 

See sharp. 

eA r T h y A complex mustiness found 

in certain dry-processed, low-acid 

coffees. Often considered a taint in 

washed coffees. The smell of freshly 

turned soil. See potatoey, dirty, groundy. 

F 

FA u n A Wet dog, animal-like smell. 

See Hidy. 

Fe r m e n T e D A sour or acrid 

vinegar taste or smell. Obvious and 

unpleasant. The most common 

processing error following harvesting. 

Fi n e c u P An ambiguous term best 

defined by the user. A coffee with 

apparently acceptable taste qualities. 

Commonly used as a grade descriptor 

from certain origins. Also “Good clean 

cup,” “Fair average cup.” 

Finish The lingering taste on the 

tongue. An aftertaste that can be 

continued on page 38

the same as the cup flavor or evolve 

into nuances. Usually, heavy-bodied 

coffees will have a longer finish. Rated 

by quality and persistence. 

Fl AT A descriptor of a coffee’s 

bouquet. Lacking intensity. A dull 

lifeless quality due to staling or age. 

Also, when referring to acidity it 

means without acidity or very slight 

acidity. 

Fl A v o r The total impression of 

aroma, acidity and body. Usually 

described with specific major taste 

impressions. Rated from weak to 

strong, poor to exceptional. 

Fl o r A l A smell of flowers with a 

pleasant sense of freshness. 

Fr Ag r A n c e Odor of the dry coffee 

grinds prior to brewing (aroma 

describes the brewed coffee). See 

bouquet. Sweet scents can indicate 

acidity. Pungent scents can lead to 

sharp tastes. Intensity can be a measure 

of freshness. Ranges from sweetly floral 

to sweetly spicy. 

Fr e s h Opposite of stale. A recent 

roast. A distinctly pleasing scent. 

Fr u i T y Denotes the aromatic scents 

of citrus or berry fruit in the cup 

aroma. Also, a flavor taint bordering 

on fermented. A sharp, piquant, 

pungent or vinegary taste associated 

with over fermentation. A strong overripe 

characteristic prevalent in coffees 

left too long in the cherry. 

G 

CUPPING GlOssARy ( continued) 

gr A i n y The taste sensation of 

toasted grain. See cereal. 

gr A s s y A flavor taint indicating a 

slight chlorophyll taste. Can be found 

in fresh green coffee insufficiently 

dried. An odor and taste taint giving 

the coffee a distinct herbal character 

similar to the odor of freshly mown 

alfalfa and the astringent taste of green 

grass. Said to be found in new crop 

coffees due to immature beans. More 

pronounced in under-roasted coffees. 

gr e e n A flavor tint usually 

associated with under-ripe coffee 

beans. In roasted coffee it is usually 

associated with under-roasting or lack 

of development. Also grassy, pasty. 

gr o u n D y Synonym for earthy. 

H 

hA r D Opposite of soft, sweet or mild. 

Description of Brazils between soft 

and rioy. Considered a secondary taste 

sensation to soury. Also bricky or edgy. 

hA r s h Crude raw taste used to 

describe certain Brazils and robustas. 

An obvious presence of bitter and 

astringent compounds. Can be caustic 

or medicinal. 

hAy -l i k e See strawy or grassy. 

he A v y Quantitative term for body or 

mouthfeel. 

he r B A l Fragrance note similar to 

garden herbs. See spicy. 

he r B y Found in cup aroma 

resembling the odor or flavor of herb. 

A cooked vegetable odor. Taints can 

range from oniony to cabbagy. 

hiD y Unpleasant odor reminiscent 

of wet leather or wet dog. Can also 

be described as fauna. Can be caused 

by excessive heat during the drying 

process usually associated with coffees 

dried in mechanical dryers. 

I 

insiPiD A lifeless brew caused by 

staling and exposure prior to brewing. 

in T e n s i T y Measure of the total 

impression of bouquet. 

L 

le AT h e ry The aroma of a luggage 

retail shop. The smell of fine leather. 

M 

mA lT y A toasted cereal grain aroma. 

A smell or taste of malted grain or 

sourdough bread. See toasty. 

meDicinAl Reminds one of a 

pharmacy or hospital. Obviously a 

negative note. A harsh flavor or smell 

similar to disinfectant, chlorine, iodine 

or some phenol compounds. 

me l l o w A sweet coffee that is wellbalanced 

with low to medium acidity. 

Mellow toward sweet=mild. Mellow 

toward salty=delicate. 

me TA l l i c Said to be caused by 

immature beans due to poor grading. 

May be accompanied by astringent or 

bitter tastes. 

mi l D A taste sensation associated 

with mellow. A smooth and soft or 

sweet washed coffee. 

mo l D y /mo u l D y Fungus infected. 

Ruined by dampness due to poor 

storage. Improperly dried coffee can 

become moldy in storage or during 

shipping in containers. 

mu s T y A smell associated with 

earthy. Slight mustiness is not always a 

taint especially in aged or monsooned 

coffees. As a taint it will have the smell 

of an overly musty cellar. See bricky. 

N 

nAT u r A l co F F e e Natural-processed 

or dry-processed coffees. Naturalprocessed 

coffees are usually different 

from wet-processed coffees in that 

they may lack clarity of flavor and 

pointed acidity. Some may have a more 

intense complex flavor and fuller body. 

See washed coffee. 

ne g l i g i B l e Something less than 

slight or delicate. Almost none. 

ne u T r A l A fundamentally 

characterless, inoffensive or insipid 

coffee without virtue yet without 

defects. Basically, a coffee safe for 

economical blending. A desirable 

character in robustas and in otherwise 

undistinguished Brazils. Boring. 

ni P P y A taste sensation perceived 

from a very clean high-acidity coffee. 

Bright, brisk or biting. See acidy. 

no s e The combination of taste and 

smell when swallowing coffee. The 

aroma component of aftertaste. Most 

commonly caramelly, nutty or malty. 

nu T T y Said of coffees that lack a 

bold coffee flavor or have a flavor that 

suggests a specific nut, such as fresh 

almonds, roasted nuts, etc. 

O 

on i o n y An off-taste reminiscent of 

onion. See herby. 

P 

PA P e r y An off-taste suggesting the 

taste of wet paper or cardboard. Most 

common in decaf coffees. An obvious 

taste contribution from paper filters. 

PA s T-c r o P P i s h Said of coffees 

that have deteriorated in the green 

state before roasting and, thus, taste 

weakened or toned down. Particularly 

with less acidity and a heavy woody or 

papery flavor and little body. Aroma 

will also suffer in past-crop coffees. 

See strawy, wood and neutral. 

PA s T y The smell or taste of 

elementary school white paste. 

Sometimes associated with baked. 

Pe A s y A disagreeable taste of cooked 

green peas. A microbiological taint 

similar to that causing oniony and 

potatoey taints. These taints are 

usually limited to certain origins. 

Pe T r o l e u m Smell or taste usually 

originating from contamination. 

Often found in coffee stored in poorly 

manufactured bags. 

Pi q uA n T Acidy. A pronounced and 

pleasant pungent acidity slightly tart 

or biting. Synonymous with tangy and 

pointed. 

Po i n T /Po i n T e D Fine acidity 

sharpness. A coffee with good flavor 

characteristics. 

Po TAT o e y A disagreeable and 

unpleasant taste of raw potato. See 

peasy. Sometimes associated with 

earthy. 

Pr u n y The fruit-like taste 

reminiscent of prune found in some 

dark-roast coffees. 

Pu n g e n T A primary taste sensation 

related to the presence of bitter 

compounds. Usually from phenolic 

compounds that range in taste from 

creosoty to alkaline. Not to be confused 

with earthy. 

R 

rA n c i D Having a rank odor or taste 

as that of old oil. A sour and very 

unpleasant smell. See stale. 

rA n k Offensively gross or coarse. 

Foul or rancid. A dirty unpleasant 

flavor due mainly to contamination 

or over-fermentation. A grading term 

used in Brazil. 

re s o n A n T Recurring. A long, 

pleasing aftertaste. 

ri c h Mainly a descriptor for bouquet. 

Also used to indicate depth and 

complexity of flavor, big pleasing 

aroma and full body. Overused. 

ri o y A harsh medicinal or slightly 

iodized, phenolic or carbolic flavor 

typical to certain Brazils. Said to be a 

regional characteristic. Considered a 

taint by most roasters but appreciated 

by others as a blender. 

ro u n D Commonly used term for a 

balanced and rich coffee. 

ro u n D e D A quantitative descriptor 

for a moderate bouquet. 

ro u g h An unpleasant taste 

sensation related to sharp. An 

unflattering description of some 

natural robustas. 

ru B B e r y Burnt rubber odor 

characteristic of some robustas. Noted 

in some dark roasts. 


S 

sA lT y One of the four basic taste 

sensations, yet saltiness rarely comes 

to the forefront in coffee taste. When it 

does, it is just perceptible. See sharp. 

sc o r c h e D A roasting defect resulting 

in an odor taint that gives the coffee 

brew a slight smoky-burnt aftertaste 

with an overall under-developed taste. 

sh A r P Intense flavor taint resulting 

in salty and soury compounds. 

Sharp towards salty is termed rough. 

Sharp towards soury is astringent. 

When used in reference to acidity, it 

can be a complimentary term relating 

to tangy and nippy. A moderately 

strong perception of acidity. 

sm o k y Reminds one of smoked 

food. Usually a positive descriptor, and 

more common in dark roasts. 

sm o o T h A quantitative descriptor for 

moderately low-bodied coffee. 

Also referring to a full-bodied, lowacidity 

coffee. See mellow. 

Sometimes used to describe acidity. 

so A P y An off-taste similar to earthy 

and dirty. 

so F T Low acidity coffees that have a 

light or very light acidity just short of 

bland. When associated with Brazils, a 

character that is mild and not harsh. A 

mild coffee with a dry aftertaste. 

so u r One of the four basic tastes. 

Sweet, sour, salty and bitter. 

so u r y A distinctly sour, rank or 

rancid taste often due to improper 

processing. Not to be confused with 

acidy and acidity. Soury toward salty 

is acrid. Pronounced soury is hard. 

See sharp. 

sP i c y Said of aroma or flavor 

suggestive of spices. Sometimes 

associated with aromatic, piquant or 

pungent. Suggesting cloves, cinnamon, 

nutmeg, etc. 

sTA l e An unpleasant taste fault 

found in old and deteriorated roasted 

coffee. Roasted coffee that has faded 

in quality after excessive storage or 

exposure to air. Aroma of stale coffee 

changes from flat to rancid and finally 

to cocoa-like, while the flavor of stale 

coffee changes from bitter to rancid 

and cardboardy. 

sT r A w y A taste taint that gives a 

distinct hay-like and woody flavor. See 

past-crop and under-developed. 

sT r e n g T h Usually a term 

quantifying brewed coffee. Strength 

is conveyed through concentration of 

soluble solids in suspension not the 

prominence of any one characteristic. 

sT r o n g A term indicating strength 

derived from greater soluble solids in 

the extraction or intensity of any one 

characteristic of note. It is also used as 

an adjective to virtue or defect (as in 

“a strong sour taste” or “a strong fine 

aroma”). 

sw e e T One of the four basic tastes. 

Also the recognition of sweetness or 

the absence of bitterness in a coffee. 

Said of a smooth, palatable coffee, free 

of taints or harshness. See mild. Also 

used as a descriptor for acidity. 

sw e e T ly F l o r A l Flowery scent 

commonly found in some fresh grinds. 

See fragrance. 

sw e e T ly s P i c y Spicy scent 

commonly found in some fresh grinds. 

Reminiscent of aromatic spices, such 

as cardamom, cinnamon, nutmeg etc. 

See fragrance. 

T 

TA n g y A secondary taste sensation 

related to Winey. A somewhat sour and 

fruity sensation. 

TA r r y A taste fault giving a burnt 

character. See rubbery. 

TA r T A secondary taste sensation 

related to Winey. A sour sensation 

between tangy and soury. 

TA s T e The total sensory impression 

of the three combined basic tastes 

of sweetness, saltiness and sourness 

resulting in six primary tastes: 

Acidy: Acids increase the 

sweetness of sugars. Piquant to 

nippy 

Mellow: Salts increase the 

sweetness of sugars. Mild to 

delicate 

Winey: Sugars reduce the sour 

taste of acids. Tangy to tart 

Bland: Sugars reduce the saltiness 

of salts. Soft to neutral 

Sharp: Acids increase the saltiness 

of salts. Rough to astringent 

Sour: Salts reduce the sourness of 

acids. Hard to acrid 

Te r r o i r The personality and 

character in aroma and taste 

represented by a coffee’s origin. An 

overall flavor profile common to a 

particular growing region, district, 

altitude or processing style. 

Th i c k Exaggerated term to indicate 

an extremely heavy body. 

Th i n Said of coffees that lack body or 

flavor. Typical of low-grown coffees. 

Ti P P e D/Ti P P y A roasting fault 

usually caused by starting the roasting 

process with an excessively high 

roaster drum temperature or simply 

roasting too fast for the type of coffee. 

Tipping is the charring of the ends 

of the coffee beans. Tippy is the 

recognition of a charred flavor to an 

otherwise good coffee. 

To A s T y Aroma of fresh toast or 

fresh-baked bread. 

To B A c c o e y An aroma scent 

reminiscent of a tobacco shop or 

aromatic pipe tobacco. 

Tu r P e n y A medicinal aftertaste 

reminiscent of turpentine, resin or 

camphor-like substances. 

U 

un D e r -D e v e lo P e D Coffee roasted 

too slowly at too low a temperature. 

See baked. 

V 

vA P i D Lacking character and 

liveliness. Particularly lacking acidity, 

tang or briskness. Synonymous with 

insipid, dull, flat. 

ve lv e T y Heavy in strength and body, 

low in acidity. 

vi n e g A r y A sour off-taste related to 

ferment. 

W 

wA s h e D /we T P r o c e s s Post-harvest 

process of separating the seeds 

from the fruit before drying. Most 

important is the intermediate step of 

controlled fermentation between the 

pulping and the rinsing and drying 

phase. Poor processing can lead to 

defects that can render the coffee 

unusable. The most common taint 

is an overly strong fermented taste 

that cannot be removed or masked by 

blending. On the other hand, properly 

washed coffees typically exhibit 

sweetness, clarity and good acidity. See 

dry process and natural. 

wAT e r y Relating to body, thin. 

Relating to strength, weak in flavor 

either due to the available soluble 

solids in the bean or to the ratio of 

grounds to water. 

wi n e y A bittersweet fruity quality 

characteristic of a fine red wine. A 

sweet soury taste. Winey toward sweet 

is termed tangy, while winey toward 

sour is described as tart. Sometimes 

used to describe acidity. 

wo o D y A flavor taint characteristic 

of past-croppish coffees and those 

grown at lower altitude. A desirable 

scent or flavor when reminiscent 

of a fine wood such as cedar or 

sandalwood (similar to the oaky taste 

of a good Chardonnay). 

RObeRT bARkeR has worked in 

the coffee industry for 25 years 

as a coffee producer, importer, 

trader, buyer and trainer. He is 

currently a contractor for Coffee 

Review and an occasional 

consultant. He can be reached at 

barker.robert@att.net. 

Many thanks to the SCAA, Ted 

Lingle, Michael Sivetz, Donald 

Schoenholt, Ernesto Illy and 

Kenneth Davids, who have all 

given much time and effort to 

educate us over the years.

Craft of Cupping - Roast Magazine

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