Understanding Cupping Scores

Learn how specialty coffee is professionally evaluated and what those numbers really mean.

What is Coffee Cupping?

Coffee cupping is the professional practice of evaluating coffee quality through a standardized tasting protocol. It's how specialty coffee is assessed for flavor, aroma, and overall quality.

Cupping Process:

1. Grind coffee to medium-coarse consistency
2. Evaluate dry fragrance
3. Add hot water (200°F / 93°C)
4. Evaluate wet aroma after 3-5 minutes
5. Break the crust and evaluate again
6. Slurp coffee from a spoon to aerate
7. Score coffee at multiple temperatures
8. Record scores on SCA cupping form

Why Cupping Matters:

• Standardized quality assessment
• Identify defects and positive attributes
• Compare different coffees objectively
• Determine market price and grade
• Quality control for roasters and buyers
• Certification for specialty coffee (80+)

Quality Score Ranges

90-100

Specialty Grade

Extremely rare, exceptional coffees with unique characteristics. Competition-winning quality.

85-89.99

Excellent

Extraordinary coffees with distinctive attributes. Premium specialty coffee.

80-84.99

Very Good

Specialty grade coffee. High quality with no defects and notable positive attributes.

75-79.99

Good/Commercial

Premium quality coffee, above commercial grade but below specialty standard.

Below 75

Below Specialty

Below specialty coffee standards. May have defects or lack distinctive characteristics.

The 10 Cupping Attributes(Total: 100 points)

Fragrance/Aroma

10 pts

The smell of coffee when dry (fragrance) and when brewed (aroma). Evaluates intensity and quality of aromatic characteristics.

Examples:

Floral notes

Fruity aromatics

Nutty fragrances

Chocolate undertones

Flavor

10 pts

The overall impression of all taste and aromatic characteristics from first sip to finish. This is often the most important attribute.

Examples:

Complexity

Depth of flavor

Distinctiveness

Multiple flavor notes

Aftertaste

10 pts

The length and quality of flavor that remains on the palate after swallowing or spitting the coffee.

Examples:

Long, pleasant finish

Clean aftertaste

Lingering sweetness

Complex finish

Acidity

10 pts

The bright, lively quality that adds sparkle and sweetness to coffee. Evaluates intensity and quality, not simply presence.

Examples:

Citric acidity

Malic (apple-like)

Bright and vibrant

Structured acidity

Body

10 pts

The tactile sensation or weight of the coffee in the mouth. Evaluated on texture, viscosity, and mouthfeel.

Examples:

Silky smooth

Syrupy texture

Full body

Creamy mouthfeel

Balance

10 pts

How well all the various flavor aspects work together harmoniously. No single characteristic should overpower others.

Examples:

Harmonious profile

Well-integrated flavors

No harsh notes

Complete experience

Sweetness

10 pts

The pleasant fullness of flavor and perception of sweetness, evaluated at multiple temperatures as the coffee cools.

Examples:

Natural sugars

Honey-like sweetness

Caramel notes

Ripe fruit sweetness

Clean Cup

10 pts

The transparency of the cup, free from defects or off-flavors. Evaluated at multiple stages as the coffee cools.

Examples:

No defects

Pure flavors

Transparent profile

Consistent throughout

Uniformity

10 pts

Consistency of flavor across multiple cups from the same sample. All 5 cups should taste similar.

Examples:

Consistent extraction

Reproducible flavor

Even roast

Stable quality

Overall

10 pts

The cupper's overall assessment and personal evaluation of the coffee. This is subjective and holistic.

Examples:

Exceptional quality

Memorable experience

Would buy again

Outstanding coffee

How Individual Attributes are Scored

Each attribute is scored from 6-10 points

6.0

Good

Below specialty

7.0

Very Good

Approaching specialty

8.0

Excellent

Specialty quality

9.0

Outstanding

Premium specialty

10.0

Extraordinary

Rare perfection

Note: Scores below 6.0 indicate defects. Most specialty coffees score between 7.5-8.5 on individual attributes, with truly exceptional coffees scoring 8.5-9.5.

Defects Impact on Scoring

Category 1 Defects (Primary)

Full defect = -4 points from final score

• Full Black beans
• Full Sour beans
• Dried cherry/pod
• Fungus damage
• Foreign matter
• Severe insect damage

Category 2 Defects (Secondary)

5 defects = -1 point from final score

• Partial Black beans
• Partial Sour beans
• Parchment
• Floaters
• Immature/unripe beans
• Withered beans
• Shell beans
• Broken/chipped beans
• Hull/husk

Interpreting Cupping Scores

What High Scores Mean:

87+: Exceptional coffee worthy of premium pricing
84-86: Excellent specialty coffee with distinctive character
80-83: Solid specialty coffee, good daily drinker

Important Considerations:

•Scores are relative and can vary between cuppers
•A 1-point difference is generally not significant
•Roast profile affects cupping scores significantly
•Freshness matters - coffee should be cupped within weeks of roasting
•Personal preference matters more than absolute scores

The Bottom Line

Use cupping scores as a guide to quality and consistency, but don't let them be the only factor in choosing your coffee. The best coffee is the one you enjoy most!