A fruity, bright sample can be described clearly without deciding whether it suits your menu. The SCA Coffee Value Assessment separates descriptive sensory observations from affective judgments about quality, while physical and extrinsic information form separate assessments. For a roaster, this makes a cupping note more useful than a single unexplained score.
A practical cupping record
- Label each sample with a code linked to its lot; keep origin details aside while tasting.
- First record aroma, flavour character and intensity in descriptive terms; avoid rating it good or bad.
- Then record preference and whether the profile suits the intended roast and menu.
- Keep physical checks, such as defects or moisture, separate from sensory notes; record origin and claims separately.
- Compare samples only when preparation is consistent, then tie your decision to the sample ID and written lot specification.
Atlas buyer practice
Use two clear notes: what the sample shows and whether it fits your intended use. The SCA framework helps separate those judgments; it does not replace a written specification or confirm that a later lot will match. Send sourcing requirements through the website contact section; the form prepares a WhatsApp draft for you to review and send.
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