roast septoct04 cupping

8/3/2019 Roast SeptOct04 Cupping

1/8

24 r o a s t September | Octob

Cratof

Cupping Coffee is a labor of love, on

that rewards you with membership in a ve

special club o coee acionados. Even ater 2

years o cupping, I coness Im still like a kid

a candy shop when Im at the cupping tabl

There is a certain excitement to the ritual snin

and sipping. Each new cup is mysterious; eac

spoonul the key that can transport you to

coee arm hal-way around the world or ope

the door to a new origin, a new vintage or

special oering that you never knew existed.

continued on page 2

The Art &Science Of

The Silver

Spoon

by

RobeRtbaRkeR

September | Octo

Cupping


2/8


quality o the green coee purchases and ollow that up with an

assessment o your production roast.

Here are a ew discoveries a roaster or green coee buyer can make

at the cupping table:

What does growing altitude have to do with cup quality? Dierences in acidity willbecome obvious when you taste high- andlow-grown coees rom the same region.

What decaeination process yields the besttaste? Here I recommend using as many

samples rom the same national origin aspossible. You may not know the quality o

the unprocessed beans, but you should be all

right i using reputable sources. Try samplesrom each o the decaeination processes:

Cup methylene chloride, also known as

MC or KVW; ethyl acetate, also known as

EA or natural; water-processed; and CO2-

processed. Use regular unprocessed coee

rom the same origin or a control, and note

any papery or cardboard taste in the deca

samples. Some processes weaken the overallfavor, and others add o tastes.

CRAFT OF CUPPING (continued )

contin

Unlike the majority o the ood and beverage industry, where

tasters in white coats are sequestered in sterile laboratories, coee

cuppers seem to be a little more social.

While taste assessment is essential or

quality control and or determining a

coees appeal, it is also an opportunity

or cuppers to engage the public and

share their enthusiasm.

Cupping is a system o classicationbased on a ew learned skills. Once you

learn these skills and have a chance

to practice and become condent in

your abilities, youll nd that cupping

reveals the answers to many o the mostimportant roasting questions.

Whatever your cupping level is,

a good vocabulary is paramount orcommunicating with green coee

suppliers and or recording your

impression o coees received. Novice

cuppers are encouraged to invent their

own terms when rst introduced to

the revolving table and silver spoon.

Learning a vocabulary o a hundred

or so terms is daunting at rst glance.

Its more important to write your impression in your own words

when starting out and gradually integrate the proessional terms as

you become more accomplished. You can

modiy and add to your own listits

something you grow into. (To help

you get started, check out the cupping

glossary on page 36.)

Why Cup?

There are so many reasons to get

out your silver spoon: sourcing new

coees, trouble-shooting problems,

developing new blends, comparing

your products with the competition or

educating your sta.But perhaps the most important

reason or cupping is a business one:

i you dont cup, youre disadvantaged

by everyone else who does. Cupping is

quality control. Without a doubt, it is

the most valuable asset to maintaining

and improving the quality o your

product. As a proponent o specialtycoee, its important to assess the

FReeINFO#129FReeINFO#132

What is the dierence in a washed coee and a processed coee? Here you can compare washeversion o coees like Brazils, Sumatrans and Si

What does aging do to and acidity? Use agedSumatrans or Indian My

with Monsooned Malab

time, you can compare pwith new-crop example

crop coees are markete

aged coees.

How does tree variety con You can learn this b

rom typica, bourbon an

Check with brokers andcoees with known ped

Can a washed robusta tasaverage Arabica?

Can I taste the dierence dried coee and meccoees?


3/8


Can I taste the dierence between dry-pulped coee and traditionallywashed coee?

O course, tasting isnt just benecial at the roastery. Most

roaster/retailers also cup or taste their coees at their shop to ensure

the quality o the coee rom roaster to customer. Taste tests in a

shop can be done with a variety o brewing methods, including

French press, pouring over Melitta lters, and regular brewers.

Discoveries that can be made with retail shop testing include:

What contribution does the lter paper make to the taste o the coee?

What does a dierence in grind do to the taste?

What does a dierence in water temperature do to the taste?

Can I taste a dierence when using tap water comparedto puried water?

Which milk producer delivers the best tastecompliment to my coee?

What is the best water-to-grounds ratioor my brewer?

How does my coee change ater 30minutes in the brewer?

What does a wooden stirring stickdo to the coee favor?

Convenient Cupping

Cupping can be a dauntingexperience or newbies and old

hands alike. There are a number o

ways to make the process easier and

more convenient.

Much like a science experiment, cuppingrequires oresight, a scenario and premise

ocusing on the question you wish to address, and

the results you expect to achieve. For instance, i you are

comparing 10 lots o Colombian coees, it helps to know as much as

possible about each lot. In the end, it is not just the overall ranking

you will leave the table with, but also an understanding as to why

the coees came out in that order. Are they the same age, same

processing, grown at the same altitude, same tree variety? Planningwill help you get the most out o every cupping. Add some controls

and known quantities to expand the useulness o the exercise.

the Four StepS oF planning a Cupping

1. Design: The determination o purpose. What do we want to

nd out? What should we expect? How many coees are going

to be included? How many do we have? How many do we

need? How many are manageable? Can it be broken into two

i it is too large? What other coees would be complimentary

and add to the experience? What would be a suitable control

coee?


FReeINFO#106

FReeINFO#139

continued on page 30

2. Set-up: The set-up ollows the design. First, everything

should be labeled clearly and put into proper order. This

means that coees should be grouped, either by type, degree

o roast, region or other category that oers some degree

o order. The layout o these samples should be adequate

or moving rom sample to sample with convenience. Are

controls in the right order? Is there room or more than one

cupper?

3. Facility: This includes a number o components, includingplace, time, schedule and, ideally, an assistant. The place

can be a table or counter, but the standard is a tall, round,

rotating table. The time o day may be determined or the

convenience to the parties involved or the availability o the

space. Samples must be weighed out and ground, so a

scale and grinder must be available. The assistant

will need to have hot water ready at the right

time as well as a good supply o cuppingspoons, napkins, paper cups, paper

towels, notepads, clipboards and

pens.

4. Write-up: Notes are best

written on cupping orms that

will be helpul to the process.

These orms can be tailor-

made to suit your purpose

and include your company

logo, a vocabulary list or

other cupping aids. (Sampleorms can be ound on pages

31 and 32.) When doing the

tasting, additional commentsshould be clear and even wordy,

because its easier to edit than to

recall some nuance days later. Its

useul to discuss the results aterward

to see i there is agreement and acommon conclusion. Sometimes it may be

decided that the cupping should be repeated

under dierent circumstances.

a FeW More tipS

The easier the process, the more fun it will be. Sometimes I

highlight my cupping orms with colored markers. One coloror major tastes and another or nuances. Above all, written

comments are most valuable or cup-to-cup comparisons,

ratings and rankings.

The easier the clean up the more likely you will be encouragedto do more cuppings. Here is where the trainee assistant can

be very helpul.

Many successful roasters make morning cupping an every-day practice. These daily cuppings are conducted to check

the latest roast quality and consistency.


4/8


Flavor

1 2 3 4 5 6 7 8 9 10

FermentedBaked

AshyRioyMustyHerby

BurntMedicinalMoldyGrassyTarryChemical

HidyStrawyFishyTurpenyFauna

Woody

RancidPetroleumGreenPaperyCocoaCreosoty

EarthyCardboardyStaleRubberyBricky

Soapy

Aroma

Caramelly

Floral

Spicy

Earthy

Big

Chocolaty

Fruity

Herbal

Woody

Rich

Nutty

Winey

Cedary

Smoky

Slight

Vanilla-like

Malty

Resinous

Pungent

Flat

AromA TAinTs

FermentedBitterHerbyChemicalRankHarshOnionyMedicinalRioySouryPeasyMetallicDirty

AcridPotatoeyPetroleumEarthyEdgyCabbagyTurpenyGroundyHardSoapyMoldyRoughMusty

Sharp/SaltyHidy

VinegaryFaunaBaggyGrassyBurnt

AcerbicInsipidGreenCharredCaustic

Vapid

Hay-likeAshyRancidBlandStrawyCarbony

AlkalineNeutral

WoodyTarryBrackishStalePapery

FishyBrinyCocoaCardboardyRubbery

AstringentBakedCreosotyPastyTippy

Chocolaty

Caramelly

Sweet

Complex

Toasty

NuttyFruit-like

Mellow

Earthy

Grainy

Vanilla-like

Pruny

MildPungent

Cereal

Smoky

Citrusy

Smooth

Musty

CinnamonSpicy

Berryish

Clean

Bitter

Leathery

Winey

MaltyStrong

Cedary

Tobaccoey

Woody

FlAvor TAinTs

FreshUnder-dev.BurntPungentPast-crop

ResonateGreenCarbony

AshyScorched

RoundedGrassyCresotyFishyTippy

BalancedSouryTarryRubberyBaked

PiquantBitingBitterHarshBland

roAsT TAsTes

ChocolatyComplexDeepMellow

Vanilla-likeSmokyHeavySmooth

PungentRichRoundHardy

RoastyBroadIntenseBittersweet

PowerulFull-favored

DArk roAsT AsseTs

1 2 3 4 5 6 7 8 9 10

1 2 3 4 5 6 7 8

Acidity

BrightFruity

Sharp

Medium

Impressive

BriskTangy

Smooth

Moderate

Pronounced

SweetNippy

Sot

Mild

Delicate

1 2 3 4 5 6 7 8

Body

Oily

Heavy

Impressive

Buttery

Full

Disappointing

Creamy

Medium

Thin

1 2 3 4 5 6 7 8

Aftertaste & Finis

Strong

Clean

Floral

Long

Moderate

Fresh

Spicy

Fast-ading

Weak

Rounded

Fruity

Thin

-5 -4 -3 -2 -1 +1 +2 +3

Assessment

Exceptional

Very good

Fair

Exemplary

Good

Poor

Excellent

Above Average

Deective

A

B

C

D

E

F

Cupping ScoreG

FReeINFO#154

Separate cuppings may be conducted in the afternoon to

assess samples representing possible replacement stocks or

special oerings.

A daily quality-control cupping is a good opportunity to

introduce a new employee to the practice. Sometimes I

invite special guests or clients to join in.

For years, I have kept my cupping reports in loose-leaf

binders or reerence. Now I can keep them on a computerthat can be searched by country o origin, estate name,

region, bag marks or just chronologically by descending

dates or ratings.

SubjeCtivity vS. objeCtivity

Cupping is an attempt at objectivity, but at every step

assessments tend to become subjective. Ater all, no twocuppers have the same taste buds, with the possible exception

o identical twins. Assessments are oten skewed by preerence

or expectation. How could you ever be disappointed when

cupping a Jamaican Blue Mountain sample? Isnt it supposed

to be the greatest coee in the world?

So dont be discouraged i you nd that your cupping

responses dont seem to match everyone elses at the table.

Remember, it was only a ew years ago that many roasters werecupping an exemplary Kona coee only to nd out later that it

was Kona Rican. Cupping is obviously not a perect science.

But it is a useul oneand one that youre likely to enjoy each

time you pick up your silver spoon.


31 Cupping Form

32 Evaluation

34 Vocabulary

36 Glossary

Cupping reSourCeS

#

ON The NexT seveRAl PAGes, Roastpresents a unique collection o cupping

resource materials*, including cut-and-copy

orms, a vocabulary sheet and a glossary.The orms are also available or

downloading at www.roastmagazine.com.

NotesH

This orm is based on a 100-point scale.

Combine all o the above scores and add

40 to determine the overall score.

o

*These orms were developed by Robert Barker

andRoast magazine; they are not ocial orms oany industry group.


5/832 r o a s t September | Octob

Fragrance/Aroma 1 2 3 4 5 6 7 8 9 10

Flavor 1 2 3 4 5 6 7 8 9 10

Strength/Intensity 1 2 3 4 5 6 7 8 9 10

Sweetness 1 2 3 4 5 6 7 8 9 10

Bitterness 1 2 3 4 5 6 7 8 9 10

Acidity 1 2 3 4 5 6 7 8 9 10

Body 1 2 3 4 5 6 7 8 9 10

Aftertaste/Finish 1 2 3 4 5 6 7 8 9 10

Balance 1 2 3 4 5 6 7 8 9 10

Terroir Distinction 1 2 3 4 5 6 7 8 9 10

Received date Sample # Roast date

Origin Region / Name

Green appearance

Vendor Vendor reference #

Roast Agtron # WB Grade

Cupper Date

commenTs

FReeINFO#168

#

100-point scale


6/834 r o a s t September | Octob

CaramellyFloral

Spicy

Earthy

ChocolatyFruit-like

Herbal

Woody

NuttyAcidy

Cedary

Smoky

Vanilla-likeWiney

Malty

Pungent

FrAgrAnce

AromAs & scenTs

Sweetly foral Sweetly herbal Sweetly spicy

AromA TAinTs

FermentedBaked

Ashy

Rioy

Musty

Herby

Burnt

Medicinal

MoldyGrassyTarry

Chemical

Hidy

Strawy

Fishy

Turpeny

FaunaWoodyRancid

Petroleum

Green

Papery

Cocoa

Creosoty

EarthyCardboardyStale

Rubbery

Bricky

Soapy

AromA inTensiTy

Big Rich Full Rounded Flat

PrimAry FlAvor noTes

Acidy nippypiquantBitter slightharshBland sotneutralFruity souryermentHarsh causticmedicinalMellow delicatemild

Pungent creosotyphenolicSalty brinybrackishSharp astringentroughSoury acridhardSweet acidymellow

Winey tangytart

Caramelly

Smoky

Herbal

EarthyNutty

Toasty

Floral

Spicy

Chocolaty

CerealFruit-like

Cinnamon

Vanilla-like

Grainy

Berryish

LeatheryWoody

Malty

Citrusy

Tobaccoey

Cedary

FlAvor nuAnces

FermentedBitter

Herby

Chemical

Rank

Harsh

OnionyMedicinal

RioySoury

Peasy

Metallic

Dirty

Acrid

Potatoey

Petroleum

EarthyEdgy

Cabbagy

Turpeny

Groundy

Hard

SoapyMoldy

RoughMusty

Sharp/Salty

Hidy

Vinegary

Fauna

Baggy

Tippy

GrassyBurnt

Acerbic

Insipid

Green

Charred

CausticVapid

Hay-likeAshy

Rancid

Bland

Strawy

Carbony

Alkaline

Neutral

WoodyTarry

Brackish

Stale

Papery

Fishy

BrinyCocoa

CardboardyRubbery

Astringent

Pasty

Baked

Creosoty

FlAvor TAinTs

oTher comPlimenTs

Balanced

Bright

BriskClean

Complex

Deep

Delicate

FreshGentle

Mild

Mellow

Resonate

RichRound

Smooth

Sot

Strong

SweetVelvety

Terms noT so comPlimenTAry

Biting

Flat

Vapid

Thin

Edgy

Dull

Insipid

Negligible

AciDiTy

Bright

Winey

Fruity

Moderate

Brisk

Tangy

Sweet

Smooth

Nippy

Piquant

Sot

Flat

BoDy

OilyButtery

Thick

HeavyFull

Watery

CreamyThin

Light

Medium

Finish

Resonate

Fresh

Hard

Long

Weak

Rounded

Clean

Astringent

Fast-ading

Negligible

roAsT TAinTs

Underdeveloped

Grassy

Past-croppish

Scorched

Baked

Green

Stale

Tippy

DArk roAsT TAinTs

Carbony

Pungent

Rubbery

Bitter

Fishy

Creosoty

Tarry

Burnt

BreweD iTems

Strong

Insipid

Stale

Full

Vapid

Weak

Acerbic

Thin

Brackish

Watery

Briny

Notes

FReeINFO#136


7/8


Why ANOTheR

CUPPING GlOssARy?

Mainly because we have more

novice roasters in this country

than ever beore, and many have

limited cupping experience. It is

likely that most are accustomed to

using abbreviated glossaries with

only the most basic terms. The

assessments made at a cuppingsession are usually documented

by a written record on a cupping

orm. I that record is going to

serve a useul purpose when

called upon in the uture, it needs

to be concise and clear to anyone

amiliar with the language. This

is not to say that one needs theOxord International Dictionary

to cup, but even the best o us

get stumped now and then or

just the right word to express a

thought.

These descriptions are

not made up by me, but are a

compilation o many glossaries

that I have collected over 30years. It is not to be considered

denitive or end-all. Glossaries

are just aids or clarity o thought

and notation, both o which are

germane to the cupping process.

In the past, only seasoned

proessionals were responsibleor buying green coee or large

regional and national roasting

companies. These people came

up through the ranks and

learned the language o coee

quality over a number o years.

Today many small neighborhood

micro-roasteries are owned byyoung entrepreneurs who have

entered the business with little or

no coee trade experience otherthan ordering a Frappuccino at

Starbucks. I hope this glossary

will help those who have reached

a plateau and wish to hone their

cupping skills in order to describethe specialty in specialty coee.

Robert Barker

A

AcerBic A taste ault in brewedcoee that leaves anacrid andsourtaste. The result o leaving brewedcoee on heat.

AciDiTy A pleasingpiquant ortangy quality characteristic o high-grown coees. Acidity is a perceivedtaste qualityit is not a measure

o pH, nor does it have anythingto do with stomach irritation.Acidity may be high, medium,low or lacking altogether. Highacidity gives a resh, clean quality tobrewed coee. Low acidity coeesare oten described asdull orfat.

AciDy A pleasant and sweetliveliness in the brew. Acidy towardsweet is callednippy, while acidytoward sour is termedpiquant.

AcriD A taste sensation relatedtosoury. An irritating and piercingtaste associated withharsh, bitterandpungent sensations. Typiedby some Rio coees rom Brazil.Sometimes ound in over-roastedcoees.

AFTerTAsTe Your minds second

opinion and lingering memory.Thenose andtaste sensation aterswallowing. Seenose andnish.

AlkAline A secondary tastesensation related topungent. It canbe a displeasing bitterness in dark-roast coees.

AromA The odor o the preparedcoee beverage. It may be lacking,aint, delicate, moderate, strong orragrant (also called aromatic). Itmay be pleasing or not, and it is notalways a good indication o taste.Prominent scents arenutty,herbal,berry-like andcitrus-like.

Ashy Reminds one o a replaceater the re is out. Within certainlimits, a positive characteristic indark roasts.

AsTringenT A pronouncedand irritatingly bitter andsaltytaste sensation characterized bypuckering. Most oten noted inatertaste. As in the taste o alum oras noted in some over-steeped teas.

B

BAggy An o-taste or smellsimilar to that o burlap bags. Eithera storage problem or biological innature. Similar to corky as it relatesto some wines.

BAkeD A taste and odordescription given to coee roastedtoo slowly at too low a temperature.

Caused by under-developmento the bean during roasting dueto insucient rate o heat input.Results in an insipid taste and afatbouquet. See underdeveloped.

BAlAnceD Denoting a pleasingcombination o two or moreprimary taste sensations.Containing all the basiccharacteristics to the right extentand aesthetically pleasing. Seeround.

Berryish A scent or favorreminiscent o blackberry,boysenberry, etc.

BiTing Very pronounced orintense. Generally associated withacidity, sourness or bitterness.

BiTTer Aharsh, unpleasanttaste detected on the back o thetongue. All coees have a slightbitterness that is characteristic othe roasting process and is notalways considered undesirable.Moderate bitterness can bebalanced by sweetness. As a deect,it is usually associated with a greencoee deect, over-roasting or over-extraction o the brewed coee.Sometimes associated with overlyacidic coees.

BlAnD A somewhat disappointingfavor resulting rom an unortunatebalance osaltiness andsweetness.Bland toward sweet=sot. Blandtoward salty=neutral. Common inlow-grown coees.

BoDy The impression o viscosity

in the mouth. Moutheel o thecoee as related to the strength andchemistry o the brew. Some coeeshave more or less oily constituentsreleased into the brew. Body maybe described as watery, thin, slight,light, medium, ull or heavy.Extremely heavy-bodied coeesmay be reerred to asthick, buttery,chewy orcreamy. Body cannot be

assessed in weakly brewed coee.Not a measure o actual viscosity.

BouqueT Usually a reerence toan overall aroma impression obrewed coee. The total aromaticprole o the initialragrance o thedry ground coee plus thearomao the brewed coee and the noseimpression when drinking. See

atertaste and nish.

BrAckish A salty or alkalinetaste ault ound in the coee orin the water used in the brewing.

Also occurs when excessive heat isapplied ater brewing. Distasteullybitter andsalty.

Bricky The smell o clay bricks orconcrete.

Briny A saline taste aultassociated with brewed coee heldon heat too long. See salty andbrackish.

Brisk/BrighT Qualitative termsoracidity.

BurnT A bitter,smoky ortarryfavor characteristic commonin dark-roasted coees. Can beaccompanied by shy, rubbery ,ashy

or charred.

BuTTery A ull and rich favorwith an oily body or texture.Commonly used to describeespresso-style beverages. SeeBody.

C

cArAmelly The smell or taste osweet caramels without any trace oburntness.

cArAmelizeD Burnt-like favor, asin caramelized sugar. A desirabletaste note i complemented with astrong coee favor. A loss in coeefavor enhances the caramelizedfavor.

cArDBoArDy The taste or smell o

wet cardboard. Seepapery.

cArBony An excessive atertastesensation present in some darkroasted coees. See burnt.

cAusTic A taste sensation relatedtoharsh. Asour taste that increasesas the brew cools.

ceDArish An aroma scentreminiscent o cedar. A positive woodytaste.

cereAl The aroma or taste o maltor bread. Seemalty andtoasty. A cleanresh grain smell.

chemicAl A taste or aromasuggesting a phenolic or hydrocarbonpresence. Seemedicinal. It may beinherent in the coee or the result ocontamination.

chocolATy A positive taste or aromareminiscent o unsweetened chocolateand/or vanilla. An atertaste commonin Yemen Mochas and EthiopianHarrars. A common dark roast

characteristic.

cinnAmon An underlying spiceaccent sometimes detected in thearoma or a favor nuance in lightroasts. Also a term describing a lightroast.

ciTrusy A scent or favor note ocitrus prominent in some East Aricancoees.

cleAn Opposite odirty. The termclean cup reers to a coee ree otaints or aults. Does not necessarilyimply clarity o favor impression.

Washed coees oten taste cleanerthan natural-processed coees.Synonymous with clarity in taste.

cocoA A sweetish chocolate smell ocompletely stale roasted coee.Not to be conused withchocolaty.

comPlexiTy Balance and intensityin favor. The impression o a well-blended coee. An interesting mix ofavors, undertones and atertastes.Opposite odull or one-dimensional.

A hallmark o specialty coee.

creAmy A measure o bodysomewhat less than buttery.

creosoTy A taste sensation related

to pungent. A bitter, burnt vegetaltaste ound in the atertaste o somedark-roasted coees. Similar totarry.

D

DeeP Implying depth and intensity.Seecomplexity.

DelicATe Pleasing to taste or smell.A sensation that is mild, subtle andsometimes feeting. Seemellow. Somecuppers use the termgentle.

DirTy An undesirable, unclean smellor taste. Can imply a deect such assourness, earthiness or mustiness.Somethingoul or oreign in the taste.

Dry-ProcesseD Coees harvestedand dried in cherry. Also callednatural-processed coee. Coeeprocessing can determine thepresence and strength o certainaromas and tastes prominent in thebrew. Knowing whether a coee iswashed or dry-processed will suggestdierent expectations in several majorcharacteristics. Dry-processed coeesare expected to have more strength,less acidity and heavier body thantheir washed counterparts. There areseveral processes between the ullywashed process and the traditionaldry process. You may see terms suchas semi-washed or pulped natural.Knowing the process is helpul inmaking a quality assessment. Seewashed process and natural.

Dull Lack o character. Oppositeoround. May befat or notablyunimpressive. Indicates coee thathas lost its original or usual zest andcharacter. Gives the impression oroundness but at the same time lackscharacter.

E

eDgy A taste faw bSeesharp.

eArThy A complexin certain dry-procescoees. Oten consiwashed coees. Theturned soil. Seepota

F

FAunA Wet dog, aSeeHidy.

FermenTeD Asour

vinegar taste or smeunpleasant. The moprocessing error oll

FinecuP An ambigdened by the user. Aapparently acceptabCommonly used as rom certain originscup, Fair average c

Finish The lingeritongue. An atertast

contin

FRee INFO #147 FRee INFO #123


8/8


the same as the cup favor or evolve

into nuances. Usually, heavy-bodied

coees will have a longer nish. R ated

by quality and persistence.

FlAT A descriptor o a coees

bouquet. Lacking intensity. A dull

lieless quality due to staling or age.

Also, when reerring to acidity it

means without acidity or very slight

acidity.

FlAvor The total impression o

aroma, acidity and body. Usually

described with specic major taste

impressions. Rated rom weak to

strong, poor to exceptional.

FlorAl A smell o fowers with a

pleasant sense o reshness.

FrAgrAnce Odor o the dry coee

grinds prior to brewing (aroma

describes the brewed coee). See

bouquet. Sweet scents can indicateacidity. Pungent scents can lead tosharp tastes.Intensity can be a measure

o reshness. Ranges romsweetly foraltosweetly spicy.

Fresh Opposite o stale. A recent

roast. A distinctly pleasing scent.

FruiTy Denotes the aromatic scents

o citrus or berry ruit in the cup

aroma. Also, a favor taint bordering

on ermented. Asharp, piquant,

pungent or vinegary taste associated

with over ermentation. A strong over-

ripe characteristic prevalent in coees

let too long in the cherry.

G

grAiny The taste sensation o

toasted grain. Seecereal.

grAssy A favor taint indicating a

slight chlorophyll taste. Can be ound

in resh green coee insuciently

dried. An odor and taste taint giving

the coee a distinctherbal character

similar to the odor o reshly mown

alala and theastringent taste o green

grass. Said to be ound in new crop

coees due to immature beans. More

pronounced in under-roasted coees.

green A favor tint usually

associated with under-ripe coee

beans. In roasted coee it is usually

associated with under-roasting or lack

o development. Alsograssy,pasty.

grounDy Synonym orearthy.

H

hArD Opposite osot, sweet ormild.Description o Brazils between sotand rioy. Considered a secondary tastesensation tosoury. Also bricky oredgy.

hArsh Crude raw taste used to

describe certain Brazils and robustas.An obvious presence o bitter and

astringent compounds. Can becausticormedicinal.

hAy-like Seestrawy orgrassy.

heAvy Quantitative term or body ormoutheel.

herBAl Fragrance note similar to

garden herbs. Seespicy.

herBy Found in cup aroma

resembling the odor or favor o herb.A cooked vegetable odor. Taints canrange rom oniony tocabbagy.

hiDy Unpleasant odor reminiscento wet leather or wet dog. Can also

be described asauna. Can be causedby excessive heat during the drying

process usually associated with coeesdried in mechanical dryers.

I

insiPiD A lieless brew caused bystaling and exposure prior to brewing.

inTensiTy Measure o the total

impression obouquet.

L

leAThery The aroma o a luggageretail shop. The smell o ne leather.

M

mAlTy A toasted cereal grain aroma.A smell or taste o malted grain or

sourdough bread. Seetoasty.

meDicinAl Reminds one o apharmacy or hospital. Obviously a

negative note. Aharsh favor or smellsimilar to disinectant, chlorine, iodine

or some phenol compounds.

mellow A sweet coee that is well-balanced with low to medium acidity.

Mellow toward sweet=mild. Mellowtoward salty=delicate.

meTAllic Said to be caused byimmature beans due to poor grading.

May be accompanied byastringent orbitter tastes.

milD A taste sensation associatedwithmellow. Asmooth andsot or

sweet washed coee.

molDy/moulDy Fungus inected.Ruined by dampness due to poorstorage. Improperly dried coee canbecome moldy in storage or duringshipping in containers.

musTy A smell associated withearthy. Slight mustiness is not always ataint especially in aged or monsooned

coees. As a taint it will have the smello an overly musty cellar. See bricky.

N

nATurAlcoFFee Natural-processedor dry-processed coees. Natural-processed coees are usually dierentrom wet-processed coees in thatthey may lack clarity o favor and

pointed acidity. Some may have a moreintense complex favor and uller body.See washed coee.

negligiBle Something less thanslight or delicate. Almost none.

neuTrAl A undamentally

characterless, inoensive or insipidcoee without virtue yet withoutdeects. Basically, a coee sae or

economical blending. A desirablecharacter in robustas and in otherwiseundistinguished Brazils. Boring.

niPPy A taste sensation perceivedrom a very clean high-acidity coee.

Bright, brisk or biting. Seeacidy.

nose The combination o taste andsmell when swallowing coee. The

aroma component o atertaste. Mostcommonly caramelly,nutty ormalty.

nuTTy Said o coees that lack abold coee favor or have a favor thatsuggests a specic nut, such as reshalmonds, roasted nuts, etc.

O

oniony An o-taste reminiscent oonion. Seeherby.

P

PAPery An o-taste suggesting thetaste o wet paper or cardboard. Mostcommon in deca coees. An obvioustaste contribution rom paper lters.

PAsT-croPPish Said o coees

that have deteriorated in the greenstate beore roasting and, thus, tasteweakened or toned down. Particularlywith less acidity and a heavy woody or

papery favor and little body. Aromawill also suer in past-crop coees.Seestrawy,wood and neutral.

PAsTy The smell or taste oelementary school white paste.Sometimes associated with baked.

PeAsy A disagreeable taste o cookedgreen peas. A microbiological taintsimilar to that causing oniony and

potatoey taints. These taints areusually limited to certain origins.

PeTroleum Smell or taste usuallyoriginating rom contamination.Oten ound in coee stored in poorlymanuactured bags.

PiquAnT Acidy. A pronounced andpleasantpungent acidity slightlytartor biting. Synonymous withtangy and

pointed.

PoinT/PoinTeD Fine aciditysharpness. A coee with good favorcharacteristics.

PoTAToey A disagreeable and

unpleasant taste o raw potato. Seepeasy. Sometimes associated withearthy.

Pruny The ruit-like tastereminiscent o prune ound in somedark-roast coees.

PungenT A primary taste sensationrelated to the presence o bittercompounds. Usually rom phenoliccompounds that range in taste rom

creosoty toalkaline. Not to be conusedwithearthy.

R

rAnciD Having a rank odor or tasteas that o old oil. Asour and veryunpleasant smell. Seestale.

rAnk Oensively gross or coarse.Foul or rancid. Adirty unpleasantfavor due mainly to contaminationor over-ermentation. A grading termused in Brazil.

resonAnT Recurring. A long,pleasing atertaste.

rich Mainly a descriptor or bouquet.Also used to indicate depth andcomplexity o favor, big pleasingaroma and ull body. Overused.

rioy A harsh medicinal or slightlyiodized, phenolic or carbolic favortypical to certain Brazils. Said to be aregional characteristic. Considered ataint by most roasters but appreciatedby others as a blender.

rounD Commonly used term or abalanced and rich coee.

rounDeD A quantitative descriptoror a moderate bouquet.

rough An unpleasant tastesensation related tosharp. Anunfattering description o some

natural robustas.

ruBBery Burnt rubber odorcharacteristic o some robustas. Notedin some dark roasts.

S

sAlTy One o the our basic tastesensations, yet saltiness rarely comesto the oreront in coee taste. When itdoes, it is just perceptible. See sharp.

scorcheD A roasting deect resultingin an odor taint that gives the coeebrew a slight smoky-burnt atertastewith an overall under-developed taste.

shArP Intense favor taint resultinginsalty andsoury compounds.Sharp towards salty is termed rough.

Sharp towards soury isastringent.When used in reerence toacidity, itcan be a complimentary term relatingtotangy andnippy. A moderatelystrong perception o acidity.

smoky Reminds one o smokedood. Usually a positive descriptor, andmore common in dark roasts.

smooTh A quantitative descriptor ormoderately low-bodied coee.

Also reerring to a ull-bodied, low-acidity coee. Seemellow.Sometimes used to describeacidity.

soAPy An o-taste similar to earthyanddirty.

soFT Low acidity coees that have alight or very light acidity just short obland. When associated with Brazils, acharacter that is mild and not harsh. Amild coee with a dry atertaste.

sour One o the our basic tastes.Sweet, sour, salty and bitter.

soury A distinctlysour, rank orrancid taste oten due to improperprocessing. Not to be conused with

acidy andacidity. Soury toward salty

isacrid. Pronounced soury ishard.Seesharp.

sPicy Said o aroma or favorsuggestive o spices. Sometimesassociated witharomatic, piquant or

pungent. Suggesting cloves, cinnamon,nutmeg, etc.

sTAle An unpleasant taste aultound in old and deteriorated roastedcoee. Roasted coee that has adedin quality ater excessive storage orexposure to air. Aroma o stale coeechanges romfat to rancid and nallytococoa-like, while the favor o stale

coee changes rom bitter to rancidandcardboardy.

sTrAwy A taste taint that gives adistincthay-like and woody favor. See

past-crop and under-developed.

sTrengTh Usually a termquantiying brewed coee. Strengthis conveyed through concentration osoluble solids in suspension not theprominence o any one characteristic.

sTrong A term indicatingstrengthderived rom greater soluble solids inthe extraction or intensity o any onecharacteristic o note. It is also used asan adjective to virtue or deect (as ina strong sour taste or a strong nearoma).

sweeT One o the our basic tastes.

Also the recognition o sweetness orthe absence o bitterness in a coee.Said o asmooth, palatable coee, reeo taints or harshness. Seemild.Alsoused as a descriptor oracidity.

sweeTlyFlorAl Flowery scentcommonly ound in some resh grinds.Seeragrance.

sweeTlysPicy Spicy scentcommonly ound in some resh grinds.Reminiscent o aromatic spices, suchas cardamom, cinnamon, nutmeg etc.Seeragrance.

T

TAngy A secondary taste sensationrelated to Winey. A somewhatsour and

ruity sensation.

TArry A taste ault giving a burntcharacter. See rubbery.

TArT A secondary taste sensationrelated to Winey. A sour sensationbetweentangy andsoury.

TAsTe The total sensory impressiono the three combined basic tastes

osweetness,saltiness andsournessresulting in six primary tastes:

Acidy:Acids increase thesweetness o sugars. Piquant to

nippy

Mellow: Salts increase thesweetness o sugars. Mild to

delicate

Winey: Sugars reduce the sourtaste o acids. Tangy to tart

Bland: Sugars reduce the saltinesso salts. Sot to neutral

Sharp:Acids increase the saltinesso salts.Rough to astringent

Sour: Salts reduce the sourness oacids.Hard to acrid

Terroir The personality andcharacter in aroma and tasterepresented by a coees origin. Anoverall favor prole common to aparticular growing region, district,altitude or processing style.

Thick Exaggerated term to indicatean extremely heavy body.

Thin Said o coees that lack body orfavor. Typical o low-grown coees.

TiPPeD/TiPPy A roasting aultusually caused by starting the roastingprocess with an excessively highroaster drum temperature or simplyroasting too ast or the type o coee.Tipping is the charring o the ends

o the coee beans. Tippy is therecognition o acharred favor to anotherwise good coee.

ToAsTy Aroma o resh toast orresh-baked bread.

ToBAccoey An aroma scentreminiscent o a tobacco shop oraromatic pipe tobacco.

TurPeny A medicinal atertastereminiscent o turpentine, resin orcamphor-like substances.

U

unDer-DeveloPeD Coee roastedtoo slowly at too low a temperature.See baked.

V

vAPiD Lacking character andliveliness. Particularly lacking acidity,

tang or briskness. Synonymous withinsipid,dull,fat.

velveTy Heavy in strength and body,low in acidity.

vinegAry A sour oerment.

W

wAsheD/weTProc

process o separatinrom the ruit beoreimportant is the intecontrolled ermentapulping and the rinphase. Poor processdeects that can rendunusable. The mostis an overly strong e

that cannot be remoblending. On the otwashed coees typicsweetness, clarity an

dry process andnatur

wATery Relating tRelating to strengtheither due to the avasolids in the bean orgrounds to water.

winey A bitterswecharacteristic o a sweetsoury taste. Wis termedtangy, whisour is described asused to describeacid

wooDy A favor taopast-croppish cogrown at lower altit

scent or favor wheno a ne wood such sandalwood (similao a good Chardonn

RObeRT bARkeR

the coee indus as a c oee prtrader, buyer ancurrently a contraReview and

consultant. He cbarker.robert@a

Many thanks to

Lingle, MichaelSchoenholt, Er Kenneth David given much timeducate us over th

CUPPING GlOssARy (continued )

roast septoct04 cupping

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