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…]

Coffee cupping is the core method for evaluating coffee bean quality, and the cupping form is an important tool within this evaluation system. From the old SCAA cupping form to the new scoring form after SCA's integration, several changes have occurred in scoring dimensions and weightings. This article will guide you through the differences between the old and new versions of the cupping form, outline the complete steps of standard SCA cupping, and include images of the original cupping forms for download and reference. Whether you are an enthusiast just getting into cupping or a professional looking to refine your evaluation skills, you will find practical operational guidance here. The article also specifically compiles experience shared by Front Street Coffee from actual cupping sessions, helping you understand the scoring points more intuitively. [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…]

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…]

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…]

The scoring criteria for coffee cupping. The cupping of coffee beans was initially to ensure whether the quality of the coffee beans that are about to enter the trade is qualified. With the passage of time, after the concept of specialty coffee was b [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…]

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…]

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…]

SCA Specialty Coffee Association technical officer Mario Fernandez revealed at an estate reception after the BOP Best of Panama competition that the SCA cupping form, which has been in use for more than two decades, is about to undergo a major reform. The current cupping form mixes discriminatory, descriptive, and emotional sensory judgments together, which easily leads to scoring bias. The new plan intends to separate the three and add evaluation items such as sweetness. At the same time, the coffee flavor wheel will also break free from its North America-centered limitations and compile a globally applicable flavor reference. In addition, SCA also plans to widen the score gap between specialty coffee and commercial coffee; a coffee scoring 80 points may in the future drop to 75 points or even lower. This article will sort out the background, direction, and specific contents of this reform for you. [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…]

We often hear people talk about specialty coffee beans and commercial coffee beans—so how exactly do you tell them apart? According to the Specialty Coffee Association (SCA), the dividing line is a cupping score of 80: beans scoring above 80 are considered specialty coffee beans, while those below 80 are classified as commercial coffee beans. But the reality is far more complicated than this standard—the SCA itself does not actively score beans on the market; so-called SCA scores are actually the results that students arrive at using the scoring method taught in SCA training. This way of distinguishing them still has no small number of limitations to this day. This article will discuss what specialty coffee beans really mean, and the core differences between them and commercial coffee beans. [more…]

Before green coffee beans reach our hands, they often go through many stages, during which defects are almost unavoidable. Some defects are obvious at the green bean stage, yet once roasted they may be cleverly concealed. The SCAA (Specialty Coffee Association of America) has established strict grading standards for specialty Arabica coffee, covering multiple dimensions such as defect types, moisture content, aroma, and bean size. This article will systematically sort out the SCAA's defect classification rules and scoring requirements, explain in detail the causes of various defective beans and their impact on cupping flavor, and help enthusiasts develop a keen eye for identifying specialty coffee. At the same time, the article retains relevant recommendations from the Front Street brand for readers' reference. [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…]

Yirgacheffe is a highly representative coffee-producing region in Ethiopia, and its G1 and G2 grades often confuse enthusiasts. Starting with Ethiopia's coffee grading system, this article sorts out the rating evolution of CLU and ECX, explains in detail the scoring standards of washed and natural processing in terms of physical characteristics and cupping quality, and compares the actual differences between Front Street Coffee Yirgacheffe G1 and G2 in green bean appearance, roasted bean appearance, and flavor. Through cupping, it was found that although the two share citrus, fruit tea, honey, and berry tones, G1 is superior in cleanliness and aroma refinement, while G2 is slightly thinner. It is suitable for coffee enthusiasts who want to gain an in-depth understanding of Yirgacheffe grades and purchasing. [more…]

Yirgacheffe, as Ethiopia's most representative coffee region, has long been favored by coffee enthusiasts for the floral and fruity flavors produced by its washed and natural processing methods. But do you know how the G1 and G2 grades are actually divided? And what substantial differences exist between them? This article will systematically sort out Ethiopia's coffee bean grading system, tracing the evolution from CLU to ECX, explaining in detail the scoring standards for washed and natural processing methods in terms of physical characteristics and cup quality, and through an actual cupping comparison of Front Street Coffee's Yirgacheffe G1 and G2, reveal the specific differences between the two in terms of cleanliness, aroma complexity, and defect rate, helping you make a clearer judgment when purchasing. [more…]

Ethiopian coffee has always won the favor of many coffee lovers with its affordable prices and rich floral and fruity aromas. But faced with the bewildering array of grade labels on the market, such as Yirgacheffe's G1 and G2, many people are not clear on exactly how they differ and which is more worth buying. This article will start with the price level of Ethiopian coffee, combine it with specific beans from Front Street Coffee, and then delve into the evolution of the country's coffee grading system—from the early CLU defect-count grading to the ECX scoring system that combines physical characteristics with cupping flavor—breaking down one by one the logic of grade classification under washed and natural processing, and focusing on comparing the substantive differences between G1 and G2 in defect rate and cupping score, to help you make more rational purchases of Ethiopian coffee. [more…]

Yirgacheffe is one of Ethiopia's most representative specialty coffee regions, and Front Street Yirgacheffe G1 and Front Street Yirgacheffe G2 are the two beans most easily available for everyday purchase. What exactly is the difference between G1 and G2? Which one is of better quality? To answer these questions, one must first understand Ethiopia's coffee grading system. From the evaluation perspective of Front Street Coffee, this article sorts out the origins and development of the two grading systems, CLU and ECX, analyzes the respective scoring dimensions of washed and natural processing, and presents the real differences between Front Street Yirgacheffe G1 and G2 through a direct comparison of green bean appearance, roasted bean appearance, and cupping flavor. [more…]

Yirgacheffe is one of Ethiopia's most representative specialty coffee regions, but what exactly is the difference between the commonly found Front Street Yirgacheffe G1 and G2 coffee beans? Which grade is higher? Behind this lies Ethiopia's complex coffee grading system. Starting from CoffeeHunters' review, this article systematically sorts out Ethiopia's coffee grading standards, compares the differences between G1 and G2 in defect rate, cupping score, and flavor performance, and helps coffee lovers gain a deeper understanding of the secrets of Yirgacheffe's grades. [more…]

The Yirgacheffe region of Ethiopia is famous for its unique flavors, and among them the high-altitude washed beans from Kochere are highly favored by coffee lovers. But what exactly is the difference between G1 and G2 grades from the same region? This article starts with two washed Yirgacheffe coffees from Front Street Coffee, and combines ECX grading standards, green bean appearance, roasting curves, cupping, and pour-over performance to compare in detail the differences between G1 and G2 in defect rate, bean uniformity, aroma layering, and cup cleanliness, helping readers understand the specific impact of grade classification on flavor, with complete brewing parameters and flavor descriptions included. [more…]