This score sheet aligns perfectly with ABCVA™ Wheel, allowing students to move from identifying attributes to scoring them. In professional cupping, most categories are scored on a scale of 6.00 to 10.00 (where 6 is “Good” and 9+ is “Extraordinary”).
ABCVA™ Professional Cupping Score Sheet
Sample ID: __ | Roast Level: __ | Date: __
- Fragrance / Aroma (Dry & Wet)
- Notes: (e.g., Floral, Brown Spice, Roasted) __________
- Score: [ ][ ][ ][ ][ ] (6.00 – 10.00)
- Flavor & Aftertaste (Refer to Complexity & Roasted sections)
- Notes: (e.g., Dark Chocolate, Caramel, Tamarind) ________
- Score (Flavor): _ | Score (Aftertaste): _
- Acidity (Refer to Acidity section)
- Intensity: [ Low ] — [ Medium ] — [ High ]
- Type: □ Citric □ Malic □ Phosphoric □ Stone Fruit
- Score: __
- Sweetness & Balance (Refer to Sweetness & Balance sections)
- Quality: □ Raw Sugar □ Honey □ Syrup □ Molasses
- Balance: □ Harmonious □ Smooth □ Thin
- Score: __
- Clarity (Refer to Clarity section)
- Transparency: □ Silky □ Clean □ Vibrant
- Score: __
- Defect Check (CRITICAL)
Consult the Primary & Secondary Defects (Red/Orange) side of your wheel.
Defect Type Cup 1 Cup 2 Cup 3 Cup 4 Cup 5 Intensity (1-5)
Primary (e.g., Sour, Phenolic) □ □ □ □ □
Secondary (e.g., Stale, Pulper-cut) □ □ □ □ □ Defect Deduction Calculation:
Number of Defective Cups × Intensity × 2 = [ Total Points to Subtract ]Final Tally- Total Attributes Score: __
- Minus Defect Deduction: — (__)
- FINAL CUP SCORE: __
- Identifying “The Sour”: If a student detects sourness, have them check the wheel. Is it “Bright” (Positive Acidity) or “Vinegar” (Primary Defect)? This is the most important distinction in coffee education.
- The 5-Cup Rule: Always cup 5 bowls of the same coffee to spot “Primary Defects” like Full Black beans which might only appear in one of the five cups.
