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  • Robusta Cupping Form

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    Muhammad Ihsan M
    1K views1 page
    This document contains a coffee cupping form used to evaluate the quality of Robusta fine coffee samples. The form includes sections to score attributes like fragrance, flavor, acidity, bitterness, mouthfeel and overall balance on a scale of 5 to 10. There are also sections to note defects, the intensity of defects, and calculate a final score for each coffee sample tested.

    Original Description:

    Form untuk menilai standar kopi robusta.

    Original Title

    Robusta Cupping form

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    This document contains a coffee cupping form used to evaluate the quality of Robusta fine coffee samples. The form includes sections to score attributes like fragrance, flavor, acidity, bitterness, mouthfeel and overall balance on a scale of 5 to 10. There are also sections to note defects, the intensity of defects, and calculate a final score for each coffee sample tested.

    Copyright:

    © All Rights Reserved
    Download as XLS, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as xls, pdf, or txt
    1K views1 page

    Robusta Cupping Form

    Uploaded by

    Muhammad Ihsan M
    This document contains a coffee cupping form used to evaluate the quality of Robusta fine coffee samples. The form includes sections to score attributes like fragrance, flavor, acidity, bitterness, mouthfeel and overall balance on a scale of 5 to 10. There are also sections to note defects, the intensity of defects, and calculate a final score for each coffee sample tested.

    Copyright:

    © All Rights Reserved
    Download as XLS, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as xls, pdf, or txt
    of 1

    Robusta Fine Coffee Cupping Form Quality scale:

    5.00 - Average 6.00 - Good 7.00 - Very Good 8.00 - Fine 9.00 - Outstanding
    5.25 6.25 7.25 8.25 9.25
    Name: 5.50 6.50 7.50 8.50 9.50
    5.75 6.75 7.75 8.75 9.75
    Date: Session:

    Sample # Roast Score: Score: Score: Score: Score: Score: Score: Total
    Level Fragrance/Aroma Flavor Salt/Acid Bitter/Sweet Mouthfeel Balance Overall Score
    of
    Sample
    6 7 8 9 10 6 7 8 9 10 6 7 8 9 10 6 7 8 9 10 6 7 8 9 10 6 7 8 9 10 6 7 8 9 10
    Dry Character Break Low Salt Hi Acid Low Bitter Hi Sweet Rough Smooth
    6 6 Score: 6 6 6 6 Score: Score: Defects (subtract)
    Aftertaste Uniform Cups Clean Cups
    3 3 3 3 3 3 Taint=2 # cups Intensity

    1 1 6 7 8 9 10 1 1 1 1 Fault=4 X =
    Brackish Savory

    Notes: Final Score

    Sample # Roast Score: Score: Score: Score: Score: Score: Score: Total
    Level Fragrance/Aroma Flavor Salt/Acid Bitter/Sweet Mouthfeel Balance Overall Score
    of
    Sample
    6 7 8 9 10 6 7 8 9 10 5
    6 7 8 9 10 6 7 8 9 10 6 7 8 9 10 6 7 8 9 10 6 7 8 9 10
    Dry Character Break Low Salt Hi Acid Low Bitter Hi Sweet Rough Smooth
    6 6 Score: 6 6 6 6 Score: Score: Defects (subtract)
    Aftertaste Uniform Cups Clean Cups
    3 3 3 3 3 3 Taint=2 # cups Intensity

    1 1 6 7 8 9 1010 1 1 1 1 Fault=4 X =
    Brackish Savory

    Notes: Final Score

    Sample # Roast Score: Score: Score: Score: Score: Score: Score: Total
    Level Fragrance/Aroma Flavor Salt/Acid Bitter/Sweet Mouthfeel Balance Overall Score
    of
    Sample
    6 7 8 9 10 6 7 8 9 10 6 7 8 9 10 6 7 8 9 10 6 7 8 9 10 6 7 8 9 10 6 7 8 9 10
    Dry Character Break Low Salt Hi Acid Low Bitter Hi Sweet Rough Smooth
    6 6 Score: 6 6 6 6 Score: Score: Defects (subtract)
    Aftertaste Uniform Cups Clean Cups
    3 3 3 3 3 3 Taint=2 # cups Intensity

    1 1 6 7 8 99 10
    10 1 1 1 1 Fault=4 X =
    Brackish Savory

    Notes: Final Score

    June 2003

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