Cup defects

What it is and what sets it apart: General frame for sensory off-flavours. Distinct from visual green defects (often related).

How it’s perceived or evaluated: Blind cup, name with SCA lexicon, estimate intensity, decide rejectability.

Flavours, benefits or impact: Commercial quality and perceived safety. Catching them protects brand and guests.

Technical notes: Many have their own entries (phenolic, baggy, potato…). Score deductions follow severity and cups hit.

Common mistakes: Do not serve “slightly defective”. Do not confuse defects with clean experimental process character.