How can we describe a coffee precisely, understandably, and in a structured way without embellishing? By using evaluation forms, so-called score sheets, to help us. They are like a pair of glasses through which we view the coffee.
A score sheet asks for specific attributes of a coffee. And when we focus on these attributes, it becomes much easier for us to describe a coffee accordingly.
Our Kaffeemacher score sheet
Here you can download the score sheet as a PDF and rate coffees yourself with it.
Various score sheets exist in the coffee world. The SCA Score Sheet was considered the industry standard for decades because Q-Graders also made evaluations with this score sheet. Since the SCA's acquisition of the Q-Grade Program, the Coffee Value Assessment, or CVA for short, developed by the SCA now applies.
We ourselves got used to the official score sheet. However, it was missing important information and, above all, space to share our own observations. That's why we developed our own score sheet in 2020, which we've been using internally so far, but are sharing here with you. It should encourage you to view coffees analytically yourself.
The individual attributes of the coffee evaluation sheet
Aroma
Aroma is the first attribute we evaluate because it is most intense when the coffee is hot. The volatile aromas of the coffee are strongest in the steam, and once it's gone, a coffee doesn't smell as strong. Therefore: always evaluate the aroma first.
Aroma here refers to orthonasal perception, that is, smelling when inhaling through the nose. We evaluate these properties by asking ourselves the questions below and making a mark on the scale of 1-5 each time.
Intensity
How intensely can I perceive the aroma?
Complexity
Do I smell different aromas at the same time? 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 the coffee, now feel the sweetness, acidity, bitterness, and can recognize it together with the aromas when exhaling. This 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, or does it remind me of flowers or perfume?
Fruity
Does the coffee remind me of a specific type of fruit?
Spicy/Herbal
Do I smell or taste notes that have a spicy, roasted, or grainy character?
Nutty/Chocolatey
Do I perceive "brown" aromas, everything that has to do with sweet, roasted, and chocolatey notes?
Acidity
Acidity is an essential component of coffee. However, we distinguish between intensity, quality, and complexity. Here too we evaluate each attribute on a scale of 1 to 5 and provide a few comments below the scales.
Acidity: Intensity
Is the acidity less or strongly noticeable?
Acidity: aggressive - soft
Is it pleasant or disturbing? High note = pleasant
Acidity: Complexity
Can I describe the acidity positively? Zesty, juicy, tingling, sweet, elegant, or is it simply just "sour"?
Aftertaste
With the aftertaste, we look for a long and pleasant finish that also leaves a pleasant feeling on the tongue. In a crosshair we determine the point and mark it. 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 to the right we provide ideas on how the feel of the body could be described.
General notes
Here we collect our overall impression. Everything that doesn't fit into the categories, we describe here in full sentences. Our goal is to write a profile for the coffee here: it must be so good that when we read the lines again we know which coffee it could have been.
Now we're curious how you'll handle it. If you have suggestions and experiences, feel free to write them in the comments.
