Cupping is the formal process by which coffee is critically evaluated by coffee professionals. The score sheet is simply a tool by which the relevant criteria are evaluated and scored. At Ethical Bean, we use the Cup of Excellence (COE) score sheet. The end result is that the coffee receives a score out of 100. For a coffee to be considered “Specialty” and for Ethical Bean to buy it, it must score 80 points or higher. • Coffees scoring between 80-84 are solid coffees that are clean, consistent and attractive. Drink’em up with gusto and without hesitation. They’re unapologetically delicious. • Coffees scoring 85-89 are all that and more. They exhibit at least one or two distinctive qualities that make them a standout and worthy of reflection. Coffee in this range is unusually good and in turn equally rare. • Coffees that rate 90+ are to be considered world-class beauties. They are exceedingly rare and generally remain in the realm of competition winning auction lots. Guard with your life. Share only with appreciative friends.
Fragrance / Aroma desc
The intricate combination of tastes and aromatics that represent the influences of where the coffee was grown, how it was processed and ultimately how the roaster chooses to express that coffee when they develop it through roasting.
How the coffee finishes on your palate. Can range from clean and short to long and persistent. The impression should always remain pleasing.
One of the coffee qualities most prized by coffee professionals. This is what gives the coffee some snap, brightness and definition. At best it is elegant and crisp before gently dissipating on the palate. This quality is what gives the coffee structure.
Body desc
Uniformity desc
Is the coffee free from any taints or faults? The best coffees are blemish free and exhibit the utmost clarity to in turn showcase the coffees inherent character.
The cornerstone consideration, second only to overall impression. Do all the components (acidity, body etc.) play nicely together? Does the acidity provide an attractive treble note, marrying nicely into a supportive body? All the elements should be harmonious and without any friction between them.
The impression of sweetness the coffee expresses. This is maximized when only the ripest coffee cherries are harvested. Specialty Coffee is almost always inherently sweet.
The impression when one takes a step back from parsing out the minutiae of the cup character and simply asks the question, “Do I like this?” Do all the components add up to a pleasing sum? Does the coffee maintain it’s poise and balance as it cools? At best you’re left with the impression of a pleasing and attractive cup.