Batdorf & Bronson Coffee Roasters

ALREADY KNOW WHAT YOU’RE
LOOKING FOR? TRY SEARCH:

Coffee Evaluation

Cupping was developed as a means of systematically evaluating a coffee. There are certain characteristics which distinguish coffee and a “tasting vocabulary” is used to describe them.

Acidity

The high sparkling notes in the flavor, which may be described as bright, winey or fruity.

Body

This is the mouthfeel and perceived viscosity of the coffee. Some may feel “heavy” and some will feel “light.”

Aroma

The sensation of the gases released from the brewed coffee inhaled through the nose.

Aftertaste

The sensation on the palate after the coffee has been swallowed attributes might be resonant, lingering or fleeting.

For more information on evaluating coffee, the Coffee Cupper’s Handbook by Ted Lingle is an excellent source.

a coffee quality grader breaks the crust on the top of a cup of coffee with a spoon and smells the aromas that are released a quality grading form attached to a clipboard with a pen two coffee quality graders stand behind a row of coffee cups and slurp samples with spoons