How can we describe a coffee precisely, clearly and in a structured way without embellishing? By using evaluation forms, so-called score sheets, to help us. They are like a pair of glasses through which we view the coffee.
A score sheet asks for specific attributes of a coffee. And when we focus on these attributes, it becomes much easier for us to describe a coffee accordingly.
Our Coffee Maker Score Sheet
Here you can download the score sheet as a PDF and rate coffees yourself with it.
Various score sheets exist in the coffee world. The SCA Score Sheet was considered the industry standard for decades because Q-Graders also made their assessments using this score sheet. Since the SCA's takeover of the Q-Grade Program, the Coffee Value Assessment, or CVA for short, developed by the SCA now applies.
We ourselves became accustomed to the official score sheet. However, it lacked important information and, above all, space to share our own observations. That's why we developed our own score sheet in 2020, which we've been using internally so far, but are sharing with you here. It's meant to encourage you to look at coffees analytically yourself.
The individual attributes of the coffee scoring sheet
Aroma
Aroma is the first attribute we evaluate because it's most intense when the coffee is hot. The volatile aromas of the coffee are strongest in the steam, and once it dissipates, a coffee doesn't smell as strong anymore. That's why: always evaluate the aroma first.
Aroma here means orthonasal perception, that is, smelling when breathing in through the nose. We evaluate these properties by asking ourselves the questions below and making a mark on the scale from 1-5 each time.
Intensity
How intense can I perceive the aroma?
Complexity
Do I smell different aromas at the same time? For example, strawberry and milk chocolate?
Clarity
Can I easily identify the aromas, or is it a jumble?
Flavor
With flavor, we evaluate the same categories as with aroma. Flavor is the combination of basic taste and aromas. So what we perceive retronasally, when we take a sip of coffee, now feel the sweetness, acidity, bitterness and can recognize that together with the aromas when we exhale. That is the flavor category.
The aroma categories
We also assign the aromas to different categories, rate the intensity and write our observations on the line to the right.
Floral
Is the coffee floral, or does it remind me of flowers or perfume?
Fruity
Does the coffee remind me of a specific type of fruit?
Spicy/Herbal
Do I smell or taste notes that have a spicy, roasty or grainy character?
Nutty/Chocolatey
Do I perceive "brown" aromas, everything to do with sweet, roasted and chocolatey notes?
Acidity
Acidity is an essential component of coffee. However, we distinguish between intensity, quality and complexity. Here too, we rate the individual attributes on a scale of 1 to 5 and provide a few comments below the scales.
Acidity: Intensity
Is the acidity less or strongly noticeable?
Acidity: aggressive - soft
Is it pleasant or disturbing? High note = pleasant
Acidity: Complexity
Can I describe the acidity positively? Zesty, juicy, tingling, sweet, elegant, or is it simply just "sour"?
Aftertaste
With aftertaste, we look for a long and pleasant aftertaste that also leaves a pleasant sensation on the tongue. In a crosshair, we determine the point for it and mark it. We also comment on our thoughts.
Body
In this category, we distinguish between mouthfeel and weight.
Mouthfeel
How does the coffee feel? A low note would be dusty, scratchy, unpleasant. A high note stands for a round, soft impression.
Duration
How long does the positive impression last?
In the table to the right, we provide ideas on how the feel of the body could be described.
General notes
Here we collect our overall impression. Everything that doesn't fit into the categories, we describe here in full sentences. Our goal is to write a profile of the coffee here: it has to be so good that when we read the lines, we know again which coffee it might have been.
Now we're curious to see how you handle it. If you have suggestions and experiences, feel free to write them in the comments.
