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What it is and what sets it apart: The score summarises attributes minus defects. Distinct from personal preference and from marketing without a cupping table.
How it’s perceived or evaluated: Score the SCA form, subtract defects, discuss outliers. Do not compare different protocols blindly.
Flavours, benefits or impact: Commercial quality language. An 86 poorly roasted can drink worse than an 82 well brewed.
Technical notes: Q Graders/labs publish scores with date/protocol. Score ≠ tasting a fresh roast.
Common mistakes: Do not buy on number alone. 80+ does not guarantee perfect espresso without dial-in.
In Cafesito
Save coffees to your pantry, brew with method and keep your diary.