CUPPING RECORD
DATE: 10/24/03
ORIGIN/LOT: Kona Premium, Special Aged Extra Fancy Grade
Greens yellow
green X blue
Screen size: 18+ Uniformity: exceeding!
Process: dry demucilaged semi-washed
washed: X
Defects:growth: 0 process: storage/shipment:
tho aged still has fresh smell
Roast: degree: med
development (1s2d; blowouts, tipping)
Good 1st butter, honey
Grounds:
dry aroma: butter,
malt, leather, mild but pervasive
(olfaction)*
wet aroma: mild,
tobacco, cedar
Cup: flavor
taste body aftertaste
Sourish
chocolate, mild some creem sweet finish
(gustation)*
Cool down: sour,
salty
Overall: expresso: sour over malt, herby
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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