Craft of Cupping - Roast Magazine

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FRee INFO #154 CRAFT OF CUPPING ( continued) • 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 30 roast September | October 2004 31 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 # 32 roast September | October 2004 33 FRee INFO #168
Page 1 and 2: Craft of Cupping The Art & Science
Page 3: CRAFT OF CUPPING ( continued) Can I
Page 7 and 8: Why ANOTheR CUPPING GlOssARy? Mainl

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