A cupping score sheet that follows the SCA protocol: ten attributes, 6.00 to 10.00 in quarter points. Print it, or keep your own notes in the app.

Coffee cupping score sheet

Ten attributes · 6.00–10.00 in quarter points · five cups per sample

Drinklyticsdrinklytics.app
Free to print and share

Sample

Coffee / lot
Origin
Variety
Process
Roast date
Roast level
Dose / water
Cupped on

Scored attributes

Fragrance / Aromadry crust · break
6
7
8
9
10
Flavor
6
7
8
9
10
Aftertaste
6
7
8
9
10
Acidityintensity: high / low
6
7
8
9
10
Bodylevel: heavy / thin
6
7
8
9
10
Balance
6
7
8
9
10
Overallthe cupper's own judgement
6
7
8
9
10

Quarter-point steps: 6.00 · 6.25 · 6.50 · 6.75 · 7.00 … Mark the ruler, write the number in the box.

Counted per cup (tick each cup that qualifies, 2 points per cup)

Uniformity
same cup to cup
Clean cup
free of defects
Sweetness
present, not sugary

Defects

Taint: 2 points per cup

Off the flavour but not disgusting. Usually noticed on the nose.

cups × 2 =

Fault: 4 points per cup

Overwhelming, renders the cup unpalatable. Usually noticed on the palate.

cups × 4 =

Notes

Add the ten scores, then subtract the defects.
Total of attributes ________  −  defects ________  =  final score
80 and above is the specialty threshold.
Final score
Follows the SCA cupping protocol · not an official SCA form · free to print and share drinklytics.app/coffee-cupping-form