Coffee Cupping Sheet

Coffee Cupping Sheet. Determine the volume of water in the selected cupping glass and adjust weight of coffee to this ratio within +/ 25 grams Cupping Preparation Sample should be ground immediately prior to cupping no more than 15 minutes before infusion with water If this is not possible samples should be covered and infused not more than 30 minutes after grinding Samples should be.

PDF filemarked on the sheet and may be used as a reference during the rating of specific flavor attributes The sequence of rating each attribute is based on the flavor perception changes caused by decreasing temperature of the coffee as it cools Step #1 – Fragrance/Aroma Within 15 minutes after samples have been ground the dry fragrance of the samples should be evaluated.

How to Cup Coffee at Home Like a Pro (with Cupping Sheet)

Cupping Sheet and Sensory Guide Developed for those beginning their cupping and palate development journey! Add my free Palate Development guide for the whole package! 6 cupping grids These are printable and can be duplicated and used in your cafe or home bar A note reference guide with some commonly called coffee notes.

Cupping Forms and Scoresheets Coffee Strategies

At every cupping we 1 Smell the coffee grounds 2 Pour hot water on the grounds to begin the brewing process 3 Break the crust that forms on top with the back of the spoon and smell the aroma 4 Skim the coffee grounds that are floating on top 5 Taste each cup of coffee rinsing your tasting spoon between each sip 6 Meet together and discuss scores tasting.

Professional Coffee Cupping Sheets and Palate Guide

Better yet if you can have one glass in between every coffee Cupping Sheet and Note Taking Guide Disclaimer This is a simplified version of the official cupping form Click here to see the official form used by the SCA 1 Fragrances Before we go further remember this difference fragrance describes the scent of the dry coffee (like the whole beans or ground.