How can we describe coffee precisely, understandably, and structurally, without making things up? By using evaluation forms, also known as score sheets. They are like a pair of glasses through which we view the coffee.
An evaluation form asks for specific attributes of a coffee. And if we focus on these attributes, it becomes much easier for us to describe a coffee accordingly.
Our Kaffeemacher:innen Score Sheet
You can download the score sheet as a PDF here and use it to evaluate coffees yourself.
Various score sheets exist in the coffee world. The SCA Score Sheet was considered the industry standard for decades because Q-Grader evaluations were also done with this score sheet. Since the takeover of the Q-Grade program by the SCA, the Coffee Value Assessment, or CVA for short, developed by the SCA is now in use.
We ourselves had gotten used to the official score sheet. However, we found it lacked important information and, above all, space to share our own observations. That's why in 2020 we developed our own score sheet, which we have used internally until now, but are sharing with you here. It should encourage you to analyze coffees yourself.
The individual attributes of the coffee evaluation form
Aroma
Aroma is the first attribute we evaluate because it is most intense when the coffee is hot. The volatile aromas of coffee are strongest in the steam, and once that is gone, a coffee no longer smells as strong. Therefore: always evaluate the aroma first.
Aroma here refers to the orthonasal perception, i.e., smelling by inhaling through the nose. We evaluate these characteristics by asking ourselves the questions below and making a mark on the scale from 1-5 for each.
Intensity
how intensely can I perceive the aroma?
Complexity
do I smell different aromas simultaneously? For example, strawberry and milk chocolate?
Clarity
can I easily identify the aromas, or is it a jumble?
Flavor
For flavor, we evaluate the same categories as for aroma. Flavor is the combination of basic taste and aromas. That is, what we perceive retronasally when we take a sip of coffee, feeling the sweetness, acidity, bitterness, and recognizing it with the aromas as we exhale. That is the flavor category.
The Aroma Categories
Furthermore, we assign the aromas to different categories, evaluate the intensity, and write our observations on the line to the right.
Floral
is the coffee floral, respectively, does it remind me of flowers or perfume?
Fruity
does the coffee remind me of a certain type of fruit?
Spicy/Herbal
do I smell or taste notes that have a spicy, roasted, or cereal character?
Nutty/Chocolatey
do I perceive "brown" aromas, everything related to sweet, roasted, and chocolatey notes?
Acidity
Acidity is an essential component of coffee. However, we distinguish between intensity, quality, and complexity. Here too, we rate the individual attributes on a scale of 1 to 5 and add some comments below the scales.
Acidity: Intensity
Is the acidity less or strongly perceptible?
Acidity: aggressive - soft
Is it pleasant or disturbing? High score = pleasant
Acidity: Complexity
can I describe the acidity positively? Zesty, juicy, sparkling, sweetish, elegant, or is it just "sour"?
Aftertaste
For aftertaste, we look for a long and pleasant aftertaste that also leaves a pleasant feeling on the tongue. We determine and mark the point in a crosshair. We also comment on our thoughts.
Body
In this category, we distinguish between mouthfeel and weight.
Mouthfeel
how does the coffee feel? A low note would be dusty, scratchy, unpleasant. A high note stands for a round, soft impression.
Duration
how long does the positive impression last?
In the table on the right, we provide ideas on how the body's feeling could be described.
General Notes
Here we gather our overall impression. Anything that doesn't fit into the categories is described here in full sentences. Our goal is to write a profile for the coffee here: It has to be so good that when we read the lines, we know again which coffee it might have been.
Now we are curious how you handle it. For suggestions and experiences, feel free to write in the comments.
