Cupping is the primary step for verifying coffee quality after roasting. By standardizing grind size, coffee-to-water ratio, water temperature, and steep time, it objectively reveals a bean's truest flavors. This article systematically outlines the purpose of cupping, the required equipment, and standard parameters, walks step by step through the complete process of pouring, smelling, breaking the crust, and slurping, and takes an in-depth look at the eight scoring categories on the CoE cupping form and how they differ from the SCA scoring system. It also compiles common descriptive terms from the flavor wheel and includes a high-resolution 2023 flavor wheel wallpaper resource, making it a handy reference for coffee enthusiasts and professionals alike. [more…]

Coffee cupping is a professional evaluation method that transforms subjective sensory experiences into quantitative data, and the SCAA cupping score sheet is the core tool of this system. This article explains the ten scoring dimensions in the sheet one by one, covering fragrance, flavor, aftertaste, acidity, body, uniformity, balance, cleanliness, sweetness, and overall score, helping coffee enthusiasts understand the scoring basis and judgment criteria for each item. Whether you are a beginner who has just encountered cupping or a professional hoping to refine your sensory skills, this detailed Chinese guide can serve as a practical reference. Front Street Coffee also provides relevant product information in the article for further understanding. [more…]

The SCAA cupping form is an important tool for judging quality in the specialty coffee industry. It consists of ten scoring categories, covering the complete sensory experience from dry aroma and wet aroma to overall assessment. This article explains the specific meaning and key evaluation points of each scoring dimension one by one: aroma is divided into dry aroma and wet aroma; flavor during slurping is the core basis for scoring; aftertaste measures the persistence of flavor; acidity distinguishes high-quality fruity acidity from undesirable acidity; body focuses on mouthfeel; uniformity checks whether the samples are consistent; balance assesses whether all aspects are harmonious; cleanliness is an essential threshold for specialty coffee; sweetness reflects harvest maturity and quality; and overall assessment reflects the cupper's comprehensive impression. Whether you are an enthusiast who has just encountered cupping or a professional hoping to refine your sensory skills, this item-by-item interpretation can help you understand the logic of using the SCAA cupping form more systematically. [more…]

Cupping, as a method of coffee evaluation with minimal human intervention, has now moved from a professional tool for green coffee traders to a broader community of coffee enthusiasts. Compiled by Front Street Coffee, this article systematically outlines the equipment needed to host a cupping session at home or in a shop, the operational taboos that must be observed, and the complete steps from smelling the dry aroma, pouring water and smelling the wet aroma, breaking and skimming the crust, to tasting and scoring. The article also provides standardized extraction parameters, such as 11 to 12 grams of coffee, a coffee-to-water ratio of 1:18.18, a water temperature of 94 degrees Celsius, and a 4-minute steeping time, helping readers reduce variable interference during practice, more objectively perceive the true flavor expression of a coffee, and compare it with the taste of everyday pour-over. [more…]

If you want to become a professional barista, cupping is a core skill you can't avoid. This article systematically sorts out the scoring standards of the two major cupping systems, COE and SCAA, analyzing the scoring points and deduction rules one by one, from aroma, cleanliness, sweetness, acidity, mouthfeel, flavor, aftertaste to balance. It also explains in detail the tools needed for cupping, the coffee-to-water ratio, and the operating process, and uses [Front Street Golden Mandheling] as an example to compare the cupping performance of three roasting curves. Whether you are a coffee enthusiast or a practitioner, you can learn from it the scientific method of judging coffee quality and understand the true meaning of COE competition level. [more…]

COE (Cup of Excellence) is the most authoritative competition in the global specialty coffee field. Since its founding by ACE in Brazil in 1999, it has always represented the highest standard of coffee quality evaluation. This article systematically reviews CoE's origins and background, competition format and process, scoring system, and its profound impact on the coffee industry, while also explaining the score grading standards from commercial beans to competition level. For enthusiasts who follow specialty coffee development and auction trends, this is a complete guide not to be missed. Front Street Coffee will also continue to bring you competition news and bean selection references. [more…]

Yunnan, as the earliest coffee-growing region in China, boasts premium production areas such as Baoshan's Lujiangba, yet varietal differences profoundly influence pour-over flavor. This article begins with the historical origins of Catimor and Typica, the terroir of the production areas, and green bean characteristics, then meticulously documents the entire process of Catimor red cherry natural processing. Through multiple rounds of roasting curve cupping and three adjustments of pour-over parameters, it explores how to diminish Catimor's herbal and woody bitterness while preserving its steady fruit acidity and caramel sweetness. The article also compares the flavor trajectories of varieties such as Huaguoshan, making it suitable for pour-over enthusiasts seeking a deeper understanding of Yunnan coffee's varietal characteristics and extraction logic. [more…]

Whether a cup of coffee can be crowned with the name "specialty" is by no means decided by cupping alone. From the origin of the green beans, screening and processing, to roasting and brewing, every stage requires careful control, so that the flavor in the cup ultimately presented can reflect the characteristics and cultural heritage of the producing country. This article will systematically sort out the two major cupping scoring systems, COE and SCA, and break down one by one the points to note for each scoring element, including cleanliness, sweetness, acidity, body, flavor, aftertaste, and balance, as well as explain in detail the defect scoring rules and grading standards. Front Street will also draw on years of quality control experience to help you use evaluation grades as a reliable reference for judging specialty coffee when purchasing coffee. [more…]

Kenya, as a neighbor of Ethiopia, has a coffee-growing history that dates back to 1893, and was later promoted by the British for large-scale cultivation in the highland areas at altitudes of 1,400 to 2,100 meters. The volcanic ash soil rich in organic matter, annual maximum temperatures of 22 to 26°C and minimum temperatures of 10 to 14°C, along with suitable rainfall, together create ideal growing conditions for high-quality Arabica coffee beans. Thanks to its natural endowments and the joint efforts of coffee farmers and the government, Kenya became one of the world's major coffee countries within just a century. Its coffee is deeply favored by coffee lovers for its rich fruity aroma, strong red wine notes, and abundant, lingering aftertaste. This article will systematically introduce the cupping situation of Kenyan coffee-producing regions, and attach detailed information on Front Street's 2017 TOH Best Kenya green beans, as well as green bean information and flavor descriptions for the 2016 Brazil COE Natural Champion and the Guatemala COE 4th place Geisha Honey Process. [more…]

In the world of specialty coffee, the SCAA and COE are two authoritative systems that cannot be overlooked. The former established industry standards and cupping protocols, while the latter selects top-tier green beans through rigorous competitions. How do their scoring logics differ? And why are COE and SOE often confused? This article will trace the development and operational mechanisms of the SCAA, CQI, and COE, explain in detail the differences in cupping score sheets, and use the example of the 22nd-place sun-dried Typica that Front Street Coffee bid for at Ethiopia's first COE competition in 2020 to present the complete story from origin to cup. [more…]

Last month, Qianjie shared with everyone the scoring system of cup testing, among which we briefly mentioned COE. In daily life, the word COE also often appears on the labels of some beans. This immediately aroused everyone's curiosity: What is COE? [more…]

In the world of specialty coffee, COE (Cup Of Excellence) has long been regarded as one of the most credible competitions. It not only determines whether a lot of coffee beans can be sold through auction, but also directly affects a estate's reputation and the income of coffee farmers. This article will walk you through the COE competition format and process, the advantages of auction coffees, and why it has maintained its authoritative status among numerous competitions. At the same time, we will also talk about a coffee on Front Street Coffee's bean list—an auction lot from Ethiopia's first COE competition in 2020, COE22—and look at the origin story and flavor performance behind it, as well as how to bring out its best state in daily brewing. [more…]

If you frequently buy specialty coffee beans, you have surely seen the letters "COE" on packaging labels. What exactly do they stand for? Why are beans bearing the COE mark often more expensive? This article will give you a comprehensive understanding of COE—from its origins and founding organization, to its specific differences from the SCA cupping scoring system, and then to the three-stage competition format of the Ethiopia COE, breaking it all down one by one. It will also explain the difference between COE auction lots and national winner lots, as well as the difference between "same-lot" beans on the market and true auction lots, helping you more accurately understand and select coffee beans. [more…]

The 2023 Cup of Excellence (CoE) in Brazil underwent a major competition format change, for the first time dividing participating green beans into three categories: dry process, wet process, and experimental process, with awards evaluated separately for each. This change aims to respect different processing methods, encourage producer innovation, and promote fair competition. After pre-selection and multiple rounds of national and international judging, the lists of ten winning beans in each of the three groups have been announced, with a minimum score requirement of 87 points. Erwin Mierisch, Executive Director of the Alliance for Coffee Excellence, stated that the new classification both recognizes the value of traditional processing methods and responds to market demand for innovative processing methods. This article will outline the competition format details, the winning situation in each group, and explore the profound impact of this change on the specialty coffee industry. [more…]

In the specialty coffee world, the Cup of Excellence (COE) is regarded as the most prestigious green coffee competition, and the top-ranked beans on its annual list often become the focal point of auctions. This competition, launched by ACE in Brazil in 1999, now covers more than a dozen producing countries, selecting the top 30 with cupping scores above 87 for a global auction. This article will outline the origins and scoring system of the COE, and focus on reviewing the story of the 22nd-place natural Typica that Front Street Coffee won at auction when Ethiopia first joined the COE in 2020—from West Arsi, grower Adem Banta Sute—as well as the processing, roasting, and brewing details of this bean. [more…]

Cupping began as a quality control method used in the trade to verify whether coffee beans met standards. After the rise of the specialty coffee movement, it gradually evolved into a scoring system for evaluating coffee. Anything below 80 points is classified as commercial grade, while reaching 80 or above crosses the threshold into specialty coffee—the higher the score, the more outstanding the quality. At present, the two globally recognized authoritative scoring systems come from the SCAA and the COE. This article focuses on the SCAA cupping scoring system, breaking down one by one its eleven scoring dimensions, the required number of sample cups, the division of score ranges, and how defect deductions are calculated, to help readers fully understand how a cup of coffee is quantified into a score. [more…]

Many people see the word "COE" on coffee packaging when choosing coffee, but may not be clear about what it actually means. Cup of Excellence (COE for short) is a rating system for specialty coffee that scores and ranks coffees through multiple rounds of rigorous cupping, ultimately awarding the COE title to the most outstanding lots. This system was first introduced in Brazil in 1999 by a group of coffee producers, and subsequently spread gradually to producing countries such as Colombia, Guatemala, Panama, Costa Rica, and Nicaragua. For estates, receiving COE not only means honor, but can also fetch high prices in international online auctions, while boosting the profile and trading volume of the producing region. This article will unfold from three aspects—origin, competition process, and impact—to help coffee lovers understand the meaning and value of COE. [more…]

The SCA recently published the latest rules and regulations for the 2024 World Barista Championship. Overall, the changes are not extensive; they mainly focus on further clarifying the wording regarding the judging process, conflict-of-interest declarations, and milk selection, while also adjusting the method for evaluating the tactile assessment of espresso. For coffee professionals and enthusiasts who follow the direction of the competition, these detailed changes may directly affect competitors' preparation strategies and judges' officiating standards. This article will sort through the key points of the rule changes one by one to help readers quickly grasp the key adjustment directions of this year's WBC. [more…]

The 2024 Costa Rica COE competition washed category champion was won by Hacienda Santa Teresa with a score of 92.04. What exactly makes this estate, located in the Tarrazú production region, so unique? As a major coffee powerhouse in Central America, Costa Rica has seven distinctive production regions, among which the Los Santos area attracts much attention because of Tarrazú's fame. Hacienda Santa Teresa is situated in the high-altitude zone of the Cordillera Central at 1,900-2,050 meters, cultivating varieties such as Geisha, Sudan Rume, and Pacamara, and has long participated in the Blue Flag environmental certification program. This article will guide you through Costa Rica's coffee terroir, its production region divisions, and Hacienda Santa Teresa's progression from eighth place in the 2022 COE to champion in the 2024 washed category. Front Street Coffee will also recommend related products for you. [more…]

The Central American Volcanic Belt has nurtured many high-quality coffee origins. Honduras, as Central America's second-largest and the world's tenth-largest coffee exporter, has achieved impressive results in both output and quality thanks to its high-altitude mountains, volcanic soil, and diverse climate. Among its six major producing regions, Comayagua has risen to prominence in recent years, known for its lemon flavor, creamy full body, and chocolate notes. At the 2023 COE Cup of Excellence, El Gravileo farm from this region ranked 18th with a score of 88.07, becoming the region's only winner. This article will guide you through the historical context of Honduran coffee, the terroir conditions of Comayagua, and the story of this farm's competition journey. [more…]