Cooling & Cupping

Cupping Score Sheet

The structured form used to record and total a coffee's sensory attributes.

Used during: Cupping & Cleaning

Overview

A score sheet breaks a coffee into scored attributes - fragrance, acidity, body, sweetness, balance, and so on - then totals them into a single comparable number. Its value is discipline: it forces you to judge each attribute on its own rather than forming a vague overall impression.

Roast stage
Cupping & Cleaning
Best suited to
Buying decisions, quality control records and building a shared vocabulary across a team.

Using it well

  • Score independently before discussing. Group scoring drifts toward whoever speaks first.
  • Record defects honestly. An inflated score helps nobody, least of all the buyer.
  • Keep old sheets. Comparing this year's lot against last year's is the whole point of a scoring record.
Safety considerations

No significant physical risk. If used alongside hot water and bowls, keep paper well clear of the water source.

Why this matters

The cupping score sheet sits in the cupping & cleaning stage of a roast. Getting it right removes one source of variation, which matters because roasting rewards consistency more than any single clever adjustment. Change one variable at a time, record what you did, and compare batches rather than judging any single roast in isolation.

If you are building a complete setup, start with the instruments that measure what is happening - a probe, a scale and a logger - before buying anything that promises a better result by itself. Measurement first, equipment second.