Sensory and cupping

Acidity, body, sweetness, aroma vs flavour, aftertaste, clean cup, mouthfeel, SCA wheel, cupping and defects: the language to taste and describe the cup. See also the SCA hub (association and standards).

42 terms

A–Z index

A

Acidity Acidity is a positive quality attribute when clean: it adds liveliness and structure. It differs from sour defect (vinegar, rotting fruit) by clarity and pleasure.

Aftertaste Aftertaste is residual flavour via retronasal smell. Distinct from first aroma and from body: it judges what remains and whether it is clean, sweet or defective.

Animal or hidey Animal or hidey is an off-flavour that muddies the cup—distinct from desirable notes in a similar aroma family. Cuero/animal indeseado por proceso o almacenamiento; no es “complejidad”.

Aroma Aroma is orthonasal smell with liquid present. It differs from fragrance (dry grounds) and flavour (taste + retronasal). Together they build tasting notes.

Astringency Texture, not a basic taste. Distinct from bitterness: you can feel dryness without strong bitter.

B

Baggy Baggy is an off-flavour that muddies the cup—distinct from desirable notes in a similar aroma family. Transferencia de empaque/yute o almacenamiento; cartón/saco viejo que tapa el origen.

Balance SCA attribute: the cup “fits”. Distinct from high intensity—an intense coffee can be unbalanced.

Bitterness A basic taste. Specialty seeks integrated bitterness (cocoa, nut), not dry or medicinal. Distinct from astringency (tannic feel).

Body Body is texture/weight, not aroma notes. It overlaps mouthfeel but differs: body = how much it fills; mouthfeel = how it feels.

Bright acidity A descriptor of desirable acidity—sparkle and juiciness—distinct from harsh acidity or sour defect.

C

Calibration session Goal: reduce individual bias. Distinct from a buying cupping without reference discussion.

Chemical defect Chemical defect is an off-flavour that muddies the cup—distinct from desirable notes in a similar aroma family. Notas a solvente/limpieza/químico; contaminación o proceso anómalo.

Clean cup No off-flavours muddying the read. Distinct from “simple”: a cup can be clean and complex.

Complexity Organised richness—not chaos or defect. Distinct from intensity: a cup can be intense and mono-note.

Crema Crema is CO₂ + emulsified oils. Distinct from true body/mouthfeel: pretty crema can hide a bad shot.

Cup clarity Clarity is not only cleanliness—it is aromatic sharpness. A clean natural can be less “clear” than a washed lot.

Cup defects General frame for sensory off-flavours. Distinct from visual green defects (often related).

Cupping SCA cupping aligns language across origin, roaster and bar. It differs from casual tasting by protocol, blinding and a score sheet.

Cupping protocol Fixed conditions so scores compare across tables. Distinct from informal tasting or marketing flights.

E

Earthy defect Earthy defect is an off-flavour that muddies the cup—distinct from desirable notes in a similar aroma family. Tierra sucia/húmeda distinta de un terroir limpio; suele venir de secado o contaminación.

F

Fermented or sour Fermented or sour is an off-flavour that muddies the cup—distinct from desirable notes in a similar aroma family. Aparece cuando la fermentación o el secado se descontrolan; vinagre/fruta podrida, no acidez limpia.

Finish Finish describes how the experience ends. It overlaps aftertaste; “finish” often stresses perceived quality, “persistence” stresses length.

Flavour In specialty English, flavor = taste + retronasal smell. It differs from aroma (smells at the nose) and fragrance (dry). It is what you name while drinking: “blackberry”, “cocoa”, “jasmine”.

Flavour wheel Descriptors from centre (generic) to rim (specific). Distinct from free marketing lists without consensus.

Fragrance Fragrance is dry-grounds smell—distinct from wet aroma and in-mouth flavour. SCA often logs Fragrance/Aroma as two moments in one field.

M

Mouldy or musty Mouldy or musty is an off-flavour that muddies the cup—distinct from desirable notes in a similar aroma family. Ligada a humedad, moho o almacenamiento pobre; olor a sótano/cartón húmedo.

Mouthfeel How it feels, not what it tastes like. Distinct from body (weight) and basic tastes. Includes astringency as negative texture.

O

Over-extraction A brew outcome, not necessarily a lot defect. Distinct from dark-roast bitterness (they can stack).

Overall score The number that often travels on cards. Distinct from a single attribute (e.g. high acidity alone).

P

Perceived sweetness Not a sugar lab test—a sensory impression. Same °Bx can taste different with different acidity, body or TDS.

Persistence Measures time, not only quality. Distinct from a “sweet finish”: you can have long dry bitterness.

Phenolic Phenolic is an off-flavour that muddies the cup—distinct from desirable notes in a similar aroma family. Suele relacionarse con cereza dañada, contaminación o tueste/proceso problemáticos; nota medicinal/humo químico.

Potato defect Potato defect is an off-flavour that muddies the cup—distinct from desirable notes in a similar aroma family. Clásico en algunos orígenes por bacteria en la cereza; sabor a patata cruda que arruina la taza.

R

Rioy Rioy is an off-flavour that muddies the cup—distinct from desirable notes in a similar aroma family. Perfil medicinal/yodo histórico en algunos lotes; se trata como defecto en especialidad moderna.

S

SCA score The score summarises attributes minus defects. Distinct from personal preference and from marketing without a cupping table.

Sensory intensity Intensity is perceived volume. A soft cup can be excellent; an intense cup can be unbalanced or defective.

Smoky defect Smoky defect is an off-flavour that muddies the cup—distinct from desirable notes in a similar aroma family. Humo sucio por tueste, secado con humo o contaminación; distinto de un tostado limpio con cacao.

Sour Distinct from bright, juicy acidity. May come from dirty fermentation or incomplete extraction.

Sweetness Perceived sweetness balances acidity and bitterness. It is not table sugar nor dark-roast caramel alone.

T

Tasting notes They put experience into words. Distinct from score: notes narrate; the number summarises quality.

U

Under-extraction A brew outcome. Distinct from process fermented-sour defect (both can “bite”).

Uniformity SCA attribute that penalises heterogeneity. Distinct from complexity—complex cups can still be uniform.

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