specialty-coffee-evaluation-standards

Specialty Coffee Evaluation Standards

Cupping Protocol (BH Standards)

Pre-Cupping Setup

• Sample limit: Maximum 12 coffee samples
• Equipment needed: 150-200ml cupping bowls (2-6 bowls per sample)
• Ratio: 55g/L (10g coffee per bowl)
• Grinder setup: Calibrated for >20% extraction at 8 minutes
• Weight precision: +/- 0.1g per bowl

Water Parameters

• Temperature: Just off boil
• pH: 7.0-7.4
• Buffer: <70 ppm
• Volume: 150-200ml (±2g precision)

Tasting Process

1. Pour water at consistent speed (≈3 bowls/minute)
2. Break crust at 5 minutes, stir 4 times
3. Clean surface immediately after breaking
4. Sample 5ml at 8 minutes for TDS measurement
5. Begin evaluation below 65°C

Temperature Stages

• Hot: 65°C (Initial tasting)
• Comfortable: 55°C (Peak aromatics)
• Warm: 45°C (Minimum evaluation temperature)

Sensory Evaluation Criteria

Primary Attributes

1. Aroma

   • Includes dry fragrance and wet aroma
   • Evaluate intensity, complexity, and quality
   • Influenced by molecular polarity and volatility

2. Flavor

   • Combined taste and retronasal aroma
   • Focus on sweet and acid notes
   • Evaluate below 71°C

3. Aftertaste

   • Post-swallow flavor persistence
   • Lower volatility compounds
   • Duration: seconds to minutes

4. Acidity

   • Quality over intensity
   • Positive: refined, bright, fruited
   • Negative: sharp, flat, sour
   • Related to titratable acidity

5. Sweetness

   • Aromatic sweetness contribution
   • Intensity and quality evaluation
   • Peak sensitivity near body temperature

Texture Attributes

1. Weight

   • Viscosity and richness
   • Mouthfeel correlation
   • Particle size influence

2. Texture

   • Density, viscosity, surface tension
   • Smoothness vs. astringency
   • Oil content effects

3. Afterfeel

   • Residual tactile sensations
   • Duration up to 15 minutes
   • Clean, refreshing finish preferred

Overall Assessment

1. Balance

   • Harmony of all sensory elements
   • Entry to finish coherence
   • Tactile experience integration

2. Scoring System

   • Above 8.0: Minimal negative attributes
   • Below 8.0: Presence of defects
   • Below 7.5: Automatic disqualification