CB Coffee Quality and Sensory Evaluation

Question 1

What is the professionally standardized method used to evaluate and score coffee flavor and quality?

Accepted Answer

SCA Cupping Protocol

Answer

The SCA Cupping Protocol is the industry-standard method for evaluating coffee flavor, aroma, and quality used by professionals worldwide.

Question 2

In coffee sensory evaluation, what does 'acidity' primarily refer to?

Accepted Answer

A bright, lively sensation often perceived on the sides of the tongue

Answer

In coffee tasting, acidity refers to a positive, lively brightness or tartness perceived on the palate—not the measured pH level of the liquid.

Question 3

Which sensory attribute describes the weight, texture, and viscosity of coffee in the mouth?

Accepted Answer

Body

Answer

Body (also called mouthfeel) refers to the tactile sensation of weight and viscosity coffee creates on the palate, ranging from thin and watery to full and syrupy.

Question 4

Which flavor wheel tool is most widely used by specialty coffee professionals to identify and communicate coffee flavors?

Accepted Answer

The SCA Coffee Taster's Flavor Wheel

Answer

The SCA Coffee Taster's Flavor Wheel, developed with World Coffee Research, is the most widely adopted tool for identifying and communicating coffee flavor descriptors.

Question 5

What water temperature does the SCA recommend for preparing coffee samples during a cupping session?

Accepted Answer

200°F (93°C)

Answer

The SCA cupping protocol specifies water at approximately 200°F (93°C)—just off boil—to ensure consistent, standardized extraction during evaluation.

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CB Coffee Quality and Sensory Evaluation