194:
1929:
32:
650:
1916:
708:
186:
141:. It is a professional practice but can be done informally by anyone or by professionals known as "Q Graders". A standard coffee cupping procedure involves deeply sniffing the coffee, then slurping the coffee from a spoon so it is aerated and spread across the tongue. The coffee taster attempts to measure aspects of the coffee's taste, specifically the
680:
Coffee sample trays – Traditionally coffee sample trays are set out on the coffee tasting table behind the cup being tasted. There will be a tray for the green coffee, a tray for the whole roasted coffee beans, and one for the fresh ground coffee; so that the coffee taster can inspect the color, and
437:
of several products. Rancid as the main indicator of fat oxidation mainly refers to rancid nuts and rotten is used as an indicator of deteriorated vegetables or non-oily products. Tasters should be cautioned not to apply these descriptors to coffees that have strong notes but no signs of
668:
Table – Tables for coffee tasting are traditionally circular, and swivel so that the coffee taster can taste one cup after another in a series of coffees being tasted. Traditionally tasters take turns with the senior coffee taster tasting first followed successively by junior
672:
Stool – Traditionally there is a short stool upon which the coffee taster sits with the spittoon between the tasters legs. The stool is intended to raise the taster to the correct level with respect to the spittoon and the coffee tasting table to facilitate
664:
Spoon – Traditionally a large spoon, such as a soup spoon, is used by the taster. Spoons for cuppings are usually characterized with short handles and deep basins. Each taster typically has an individual spoon for hygiene and for facilitating the tasting
615:– the physical properties of the beverage. A strong but pleasant full mouthfeel characteristic as opposed to being thin. Body can be compared to drinking milk. A heavy body is comparable to whole milk while a light body can be comparable to skim milk.
687:
Hot water kettle and heating stand – Traditionally there is one or more large brass kettles in a heating stand nearby the coffee tasting table keeping water at the ideal temperature for coffee tasting, which is typically just below boiling
278:– This odour descriptor is reminiscent of chemicals, medicines and the smell of hospitals. This term is used to describe coffees having aromas such as rio flavour, chemical residues or highly aromatic coffees which produce large amounts of
676:
Cup – The cups used for coffee tasting are traditionally 8 oz. glass, such as a whiskey glass, so that the coffee taster can see the color of the brew, and inspect the foam on top of the cup and the sediments formed at the bottom of the
328:
and freshly made toast. This descriptor has a common denominator, a grain-type aroma. The aromas in this descriptor were grouped together since tasters used these terms interchangeably when evaluating standards of each
632:
Cupping is a traditional practice; in the United States, cupping became a standard industry practice in the late 19th century (in what is retrospectively called the First Wave of
American coffee), due to its use by
691:
Roaster – Traditionally there is a gas fired batch roaster nearby the coffee tasting table for roasting small batches of coffee for tasting. Typically the coffee would be roasted and ground immediately prior to
601:
or acetic acid). It is sometimes associated with the aroma of fermented coffee. Tasters should be cautious not to confuse this term with acidity which is generally considered a pleasant and desirable taste in
684:
Coffee tag – Each coffee sample tray will have a tag with the lot number, region, type of coffee bean and year grown listed on it, so that the taster can inspect the history of the coffee being tasted.
695:
Grinder – Traditionally there is a small coffee grinder nearby the coffee tasting table as part of the coffee tasting equipment for grinding the coffee just after roasting, and just prior to tasting.
272:. The odour is associated with smoke produced when burning wood. This descriptor is frequently used to indicate the degree of roast commonly found by tasters in dark-roasted or oven-roasted coffees.
661:– Traditionally a spittoon is used for the taster to expel the sipped cup that is being tasted. The spittoon is typically large and held between the legs of the taster to facilitate spitting.
324:. It includes scents such as the aroma and flavour of uncooked or roasted grain (including roasted corn, barley or wheat), malt extract and the aroma and flavour of freshly baked
681:
aroma of all three states that the coffee comes in. The coffee taster will run a finger through the coffee in the tray, then run their nose through the coffee in the tray.
577:
which are commonly associated with sweet aroma descriptors such as fruity, chocolate and caramel. It is generally used for describing coffees which are free from
1679:
236:. It is not necessarily considered as a negative attribute but is generally used to describe strong notes. These flavors can be present in poor-quality
805:
506:. It is generally perceived when a strong acidic or fruity note is found. Tasters should be cautioned not to apply this term to a sour or
1879:
1967:
1649:
933:
258:. It is not used as a negative attribute. Generally speaking this descriptor is used by the tasters to indicate the degree of
96:
545:. A desirable sharp and pleasing taste particularly strong with certain origins as opposed to an over-fermented sour taste.
377:. It is mainly found when an intense fruity or green aroma is perceived but rarely found having a high intensity by itself.
68:
782:
395:
characteristic. Tasters should be cautioned not to use this attribute to describe the aroma of unripe or overripe fruit.
1828:
75:
2005:
563:. This taste is considered desirable up to a certain level and is affected by the degree of roast brewing procedures.
456:. It is not considered a negative attribute but has a characteristic strong note highly recognisable in some coffees.
177:
embody telltale flavours from the region where they were grown, cuppers may attempt to identify the coffee's origin.
115:
847:
49:
502:– This terms is used to describe the combined sensation of smell, taste and mouthfeel experiences when drinking
391:
is highly associated with this attribute. The perception of high acidity in some coffees is correlated with the
82:
623:– an after-taste sensation consistent with a dry feeling in the mouth, a trait some find undesirable in coffee.
53:
1960:
1279:
988:
401:– This aroma descriptor includes three terms which are associated with odours reminiscent of a freshly mown
64:
212:– This odour descriptor is somewhat reminiscent of the smell of animals. It is not a fragrant aroma like
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1833:
1613:
1259:
820:
306:
without burning it. Tasters should be cautioned not to use this attribute to describe a burning note.
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597:– This basic taste descriptor refers to an excessively sharp, biting and unpleasant flavour (such as
296:(including dark chocolate and milk chocolate). It is an aroma that is sometimes referred to as sweet.
279:
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474:. Tasters are cautioned not to use this term to describe the aroma of savoury spices such as
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89:
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429:– This aroma descriptor includes two terms which are associated with odours reminiscent of
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302:– This aroma descriptor is reminiscent of the odour and flavour produced when
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462:– This aroma descriptor is typical of the odour of sweet spices such as
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288:– This aroma descriptor is reminiscent of the aroma and flavour of
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A Well-Rounded Palate: A Guide to the Coffee Taster's Flavor Wheel
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569:– This is a basic taste descriptor characterised by solutions of
556:
493:
492:– This aroma descriptor is reminiscent of the odour and taste of
479:
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185:
268:– This odour and flavour descriptor is similar to that found in
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137:, is the practice of observing the tastes and aromas of brewed
444:– This odour descriptor is characteristic of the smell of hot
415:– This aroma is reminiscent of the odour and flavour of fresh
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Practice of observing the tastes and aromas of brewed coffee
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516:– This aroma descriptor is reminiscent of the smell of dry
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217:
150:
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Comparing a few small-batch roastings in Eugene, Oregon
357:– This aroma descriptor is similar to the fragrance of
383:– This aroma is reminiscent of the odour and taste of
165:(a sharp and tangy feeling, like when biting into an
541:– A basic taste characterised by the solution of an
351:
flavour, a common flavour note in coffees from Asia.
312:– This descriptor includes aromas characteristic of
205:
Various descriptions are used to note coffee aroma.
551:– A primary taste characterised by the solution of
173:(the characters in the cup), and aftertaste. Since
56:. Unsourced material may be challenged and removed.
254:fingers or the smell one gets when cleaning out a
811:SCAA Coffee Cuppers' Form & Handbook excerpts
587:– A primary taste characterised by a solution of
246:– This odour descriptor is similar to that of an
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405:, fresh green grass or herbs, green foliage,
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821:Cupping Fundamentals from CoffeeChemistry
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496:but should not be used for burnt tobacco.
335:– The characteristic odour of fresh, wet
116:Learn how and when to remove this message
1880:Gustav III of Sweden's coffee experiment
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216:but has the characteristic odour of wet
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184:
1650:Coffee ceremony of Ethiopia and Eritrea
419:(distinct from rancid nuts) and not of
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934:List of countries by coffee production
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789:, Charlie Habegger, October 9, 2009,
54:adding citations to reliable sources
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1829:United States Barista Championship
816:Coffee Cupping Guide For Beginners
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720:, Asia's first lady coffee cupper
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189:Coffee cuppers reviewing aromas
41:needs additional citations for
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197:An arrangement for Cupping in
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1280:Single-serve coffee container
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343:. Sometimes associated with
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19:Not to be confused with
1680:Historical coffeehouses
387:. The natural aroma of
347:and reminiscent of raw
310:Cereal/Malty/Toast-like
2042:Nondestructive testing
2037:Discrimination testing
1991:Standards organization
1890:Coffee vending machine
1114:Furan-2-ylmethanethiol
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1984:Testing organizations
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1226:Karlsbad coffee maker
791:Intelligentsia Coffee
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645:Traditional equipment
635:Hills Brothers Coffee
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1855:Coffee and doughnuts
1458:Indian filter coffee
891:Single-origin coffee
50:improve this article
2032:Destructive testing
2022:Conformance testing
1895:Used coffee grounds
399:Grassy/Green/Herbal
2001:Trade organization
1900:Sustainable coffee
1597:Organization lists
1558:RĂĽdesheimer Kaffee
1338:Café com cheirinho
927:Sustainable coffee
922:Shade-grown coffee
785:2010-03-29 at the
780:Behind the Curtain
760:"Coffee Fragrance"
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559:and certain other
304:caramelizing sugar
276:Chemical/Medicinal
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1921:Coffee portal
1839:World Brewers Cup
1463:Ipoh white coffee
944:Coffee wastewater
912:Coffee production
896:Third-wave coffee
762:. Coffee Research
741:. Coffee Research
713:Coffee portal
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2139:Just-About-Right
2108:Software testing
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1934:Category: Coffee
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409:or unripe fruit.
145:(the texture or
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1736:
1734:
1733:Cereal coffee
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1714:
1713:Barley coffee
1711:
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1670:Coffee palace
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1640:Caffè sospeso
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1578:White Russian
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1428:Frappé coffee
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1328:Cà phê sữa đá
1326:
1324:
1323:Black Russian
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1308:Beaten coffee
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1290:Coffee drinks
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1152:Brewed coffee
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1142:Arabic coffee
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989:Blue Mountain
987:
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954:Home roasting
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639:San Francisco
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484:Indian spices
481:
477:
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427:Rancid/Rotten
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70:
67: –
66:
62:
61:Find sources:
55:
51:
45:
44:
39:This article
37:
33:
28:
27:
22:
2118:Wine tasting
2087:
1926:
1912:
1822:Competitions
1808:Tasse à café
1664:
1645:Coffee break
1614:Coffeehouses
1604:Bakery cafés
1573:White coffee
1563:Tenom coffee
1468:Irish coffee
1348:Café de olla
1333:Café au lait
1275:Vacuum maker
1243:Coffee syrup
1233:French press
1099:Caffeic acid
1068:
1061:
1047:
1042:Charrieriana
1040:
976:
775:
764:. Retrieved
754:
743:. Retrieved
733:
688:temperature.
631:
619:
612:
594:
584:
579:off-flavours
566:
548:
543:organic acid
538:
513:
499:
489:
459:
450:rubber bands
441:
426:
412:
398:
380:
354:
332:
309:
299:
285:
275:
265:
243:
209:
204:
175:coffee beans
170:
160:
154:
142:
134:
130:
129:
127:
112:
103:
93:
86:
79:
72:
60:
48:Please help
43:verification
40:
2062:Test method
1875:Coffee wars
1705:Substitutes
1675:Coffeehouse
1488:Kopi tubruk
1453:Iced coffee
1433:Frappuccino
1403:Café Cubano
1393:Coffee milk
1373:Caffè mocha
1363:Caffè crema
1221:French drip
1189:Drip coffee
1172:Coffeemaker
1129:Preparation
1109:Coffee bean
1014:Maracaturra
665:experience.
620:Astringency
442:Rubber-like
407:green beans
363:honeysuckle
292:powder and
266:Burnt/Smoky
238:dry process
210:Animal-like
2160:Categories
2093:Crash test
1860:Coffee bag
1779:Coffee cup
1718:Barley tea
1543:Raf coffee
1523:Marocchino
1513:Long black
1483:Kopi luwak
1423:Flat white
1413:Egg coffee
1378:Cappuccino
1353:Café Touba
1265:Percolator
1167:Chorreador
1087:Components
1019:Maragogipe
905:Production
876:Fair trade
766:2009-07-28
745:2009-07-28
725:References
549:Bitterness
270:burnt food
149:, such as
76:newspapers
21:Coffee cup
2171:Gustation
1796:Demitasse
1723:Barleycup
1690:Latte art
1685:Kopi tiam
1655:CoffeeCon
1623:Lifestyle
1588:Yuenyeung
1553:Ristretto
1383:Carajillo
1303:Americano
1209:ristretto
1177:Cold brew
1137:AeroPress
994:Bonifieur
969:varieties
871:Economics
607:Mouthfeel
585:Saltiness
567:Sweetness
561:alkaloids
526:cardboard
520:, an oak
508:fermented
435:oxidation
371:dandelion
294:chocolate
280:volatiles
256:fireplace
156:sweetness
147:mouthfeel
106:July 2009
1753:Maya nut
1528:Mazagran
1418:Espresso
1298:Affogato
1255:Moka pot
1250:Knockbox
1194:Espresso
1104:Caffeine
1094:Cafestol
1063:Racemosa
1049:Liberica
783:Archived
700:See also
692:tasting.
673:tasting.
669:members.
659:Spittoon
595:Sourness
575:fructose
553:caffeine
510:flavour.
472:allspice
468:cinnamon
252:smokers'
240:coffees.
151:oiliness
2134:Hedonic
1738:Chicory
1630:Barista
1548:Red eye
1533:Moretta
1398:Cortado
1318:Bicerin
1119:Kahweol
1070:Robusta
1024:Molokai
999:Bourbon
984:Benguet
978:Arabica
964:Species
881:History
628:History
602:coffee.
599:vinegar
571:sucrose
557:quinine
539:Acidity
494:tobacco
490:Tobacco
480:oregano
389:berries
375:nettles
367:jasmine
359:flowers
300:Caramel
248:ashtray
226:leather
171:flavour
162:acidity
90:scholar
2145:Likert
2127:Scales
1932:
1784:sleeve
1758:Postum
1538:Oliang
1443:Garoto
1199:doppio
1157:Chemex
1147:Jebena
1055:Barako
1034:Sagada
1004:Geisha
864:Topics
857:Coffee
528:paper.
522:barrel
476:pepper
464:cloves
393:citrus
355:Floral
349:potato
345:moulds
333:Earthy
320:, and
314:cereal
199:Sweden
181:Aromas
167:orange
139:coffee
92:
85:
78:
71:
63:
2141:(JAR)
1848:Misc.
1801:spoon
1791:Cezve
1763:Qishr
1518:Lungo
1503:Latte
1473:Karsk
1438:GalĂŁo
1204:lungo
1182:nitro
1162:Cezve
533:Taste
514:Woody
500:Winey
460:Spicy
446:tyres
413:Nutty
385:fruit
341:humus
326:bread
322:toast
290:cocoa
260:roast
234:urine
230:hides
222:sweat
201:2024.
133:, or
97:JSTOR
83:books
1813:Zarf
1748:Inka
1728:Caro
1478:Kopi
1313:Bica
1076:Sulu
1029:S795
1009:Kona
966:and
677:cup.
613:Body
518:wood
504:wine
482:and
470:and
452:and
433:and
417:nuts
403:lawn
373:and
337:soil
329:one.
318:malt
244:Ashy
214:musk
143:body
69:news
637:of
573:or
339:or
232:or
218:fur
169:),
153:),
52:by
2162::
641:.
555:,
478:,
466:,
448:,
369:,
365:,
316:,
228:,
224:,
220:,
159:,
1969:e
1962:t
1955:v
849:e
842:t
835:v
769:.
748:.
581:.
486:.
423:.
282:.
262:.
119:)
113:(
108:)
104:(
94:·
87:·
80:·
73:·
46:.
23:.
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