3 reasons correct use of form matters when cupping coffee

In the coffee industry, we use cupping to evaluate a coffee’s quality. There are many different forms we can choose to use, but one of the most common ones is the SCA Cupping form. 

This form is industry standard, and understanding how to use it properly is a crucial part of the process for becoming a certified Q Grader. There is a lecture dedicated to correct use of form in the Q Combo course, and every cupping during the week long training uses this form. This is an easy skill to practice in the lab or at home before the course, and having this skill down pat can make students feel more comfortable on the day of exams. 

But why does using this form correctly matter so much? Here are three reasons (among many):

1.The cupping form is a tool for communication. 

As coffee evaluators, we have a responsibility to communicate what happened at the cupping table and how we arrived at a particular score. Coffee is an international market with dozens of links in the supply chain, and it’s very likely that my cupping form will be referenced by someone else along that chain. That might be a person on my team who wasn’t able to cup that day, or it might be someone at the other end of the supply chain who I’ve never met. 

When used correctly, a cupping form can speak for itself. With thorough notes and clear marks, anyone can see how each attribute was scored and why, if the coffee was clean or defective, and how the coffee changed over time.

2. Quality has a direct impact on coffee prices.

In the specialty industry, we believe that high quality should be rewarded with high prices. The inverse of that is that a defective or unclean coffee will likely receive a much lower price. Quality expectations and defect counts are usually specified in contracts, and a change in quality might put that contract at risk or cause a claim to be filed. 

This means that coffee evaluators have the responsibility of providing accurate, calibrated feedback on the samples they cup. One of the best ways to ensure the evaluation is as thorough as possible is by taking a look at the cupping form: is every vertical line marked? Did I analyze each attribute independently and indicate my impression as well as my score? Did I include notes that support my attribute scores? It is my duty to fill out every part of the cupping form to provide an accurate picture of the quality of the coffee.

3. We are constantly creating a universal language of coffee quality 

This is something CQI talks about frequently and is an important part of all their programming. In my opinion, this goes beyond CQI - as coffee professionals we are constantly trying to improve clear and precise communication across the supply chain. Being as specific and detailed as possible while striving to use descriptors that can be understood globally is part of our professional responsibility. While the coffee might taste like my favorite childhood candy, it’s possible that a cupper from another part of the world isn’t familiar with that brand name. 

Rather than only using obscure words, try to describe the flavor in a way that the most number of people might resonate with. The Coffee Flavor Wheel can be a great resource for finding synonyms, but even with these tools this can be a difficult skill for some people. Remember - the more detailed the descriptive notes, the better! Feel free to include the wild tropical fruit or off-brand candy, but work to describe what you mean by referencing them, as well. 

These are just a few reasons why correct use of the cupping form matters. Take one of my classes or sign up for a private training to learn more about this or to practice your use of form!