Specialty Fermentation Sensory Scorecard is designed to bridge the gap between the wet mill and the cupping lab. Instead of just scoring “Acidity,” this helps you identify if your 33-hour soak and pH targets actually translated into the cup.
The Specialty Fermentation Sensory Scorecard
| Attribute | Low Score Indicator (Process Error) | High Score Indicator (Success) | Correlation to Process |
|---|---|---|---|
| Phosphoric Sparkle | Flat, dull, or “heavy” tongue. | Effervescent, “electric” vibration. | High pH/Short Ferment vs Target 4.5 pH. |
| CGA Clarity | Ashy, metallic, or medicinal finish. | Crisp, bright, rapid clean finish. | Heat stress vs Cool Dry Ferment. |
| Amino Sweetness | Simple sugar, short-lived finish. | Caramel, malt, savory-sweet depth. | Skipped Soak vs 33-Hour Cold Soak. |
| Phenolic Presence | Plastic, chemical, or “iodine” notes. | Zero taint; pure fruit expression. | Dirty Water vs Clean Friction Wash. |
| Cup Cleanliness | Muddled, “blurry” flavors, fermenty. | High transparency; distinct notes. | Over-fermentation vs Metabolic Control. |
| QC Lab Evaluation Protocol |
- The “Phosphoric” Test (Tactile)
Phosphoric acid doesn’t just taste sour; it feels different. When cupping, focus on the tip and sides of the tongue.
- Target: A “buzzing” sensation. If the acidity feels “heavy” (like vinegar), your dry fermentation went too long or too hot.
- The “Maillard” Evaluation (Sweetness)
Because the 33-hour soak optimizes amino acids, look for complex sugars.
- Indicator: Instead of just “fruity” sweetness, you should find “browning” sweetness—think toffee, maple, or toasted marshmallow. This is the amino acids reacting with sugars during the roast.
- The Cooling Test (The Cleanliness Check)
A truly “clean cup” stays clean as it cools.
- The Test: Let the cup cool to room temperature (approx. 20–25°C).
- Success: The acidity remains bright and the finish stays sweet.
- Failure: If it becomes “salty,” “metallic,” or “medicinal” as it cools, you have Phenolic Taints caused by cellular breakdown during a hot dry fermentation.
Refining the Feedback Loop
If your QC lab finds a “Metallic/Phenolic” note, the instruction to the wet mill should be:
“Reduce dry fermentation time by 2 hours and check water temperature in the tanks.”
If the lab finds the cup “Flat/Simple,” the instruction should be:
“Extend the soak by 6 hours and ensure the beans are fully submerged to boost amino acid development.”