Cupping Guide: How to Evaluate Green Coffee

Cupping is the industry-standard method for evaluating the sensory quality of coffee. The technique makes it possible to compare multiple samples objectively and systematically. The SCA (Specialty Coffee Association) protocol sets precise parameters for grind size, water temperature, steeping time, and evaluation methodology. For green coffee, cupping is essential to determine roasting potential and the expected sensory profile. We evaluate fragrance/aroma, flavor, aftertaste, acidity, body, balance, uniformity, clean cup, sweetness, and overall score.