CUPPING RECORD
DATE: 10/24/03
ORIGIN/LOT: Kona Premium, 2003 Crop Year, #1 Grade
Greens yellow green X
blue
Screen size: 16 Uniformity: exceeding!
Process: dry demucilaged semi-washed
washed: X
Defects:growth: 0 process: broken, browns storage/shipment:
sweet, green
Roast: degree: med development
(1s2d; blowouts, tipping)
Coffee flower, sweet
Grounds:
dry aroma: some sharpness, tobacco
+winey
(olfaction)*
wet aroma: mild, slight caramel
Cup: flavor
taste body aftertaste
Fruit sugars over sour, coffee
pulp, fig +molasses
(gustation)*
creamy finish
Cool down: clean, mild, salty plums
Overall: mild + sugars
1.Olfaction + gustation: dry aroma, wet aroma, flavor (nose,
fragrance + mouth palate):
Set I – flowery, fruity, herby
Set II – nutty, carmelly, chocolaty
Set III – (dry distillation) turpeny, spicey, carbony
2.Gustation only: taste, body, aftertaste:
Taste: (sweet = carbohydrates, proteins; salt = oxides;
sour = acids; bitter = alkaloids)
*acid (acid more than sugar)
*mellow (sugar less than salt)
*winey (sugar + acid less than sour)
*bland (sugar neither less nor more than salt)
*sharp (acid + salt more than salt)
*soury (salt + acid more than sour)
Body: the presence of mouthfeel (fatty oils), friction (cellulose)
to the point of chalky
*buttery
*creamy
*heavy
*light/thin
*smooth
*sandy
*thick
*watery
Aftertaste: (including cool down, flavor taint and faults)
*dimensionality (full, rich, rounded, flat)
*intensity
*complexity
*from: Lingle, The Coffee Cuppers’ Handbook (1986)
© JOHN GANT 2001
masterroaster.com
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