Step 1: Fragrance/Aroma

Samples should first be visually inspected for roast color. This is marked on the left hand side of the form and may be used as a reference during the rating of specific flavor attributes, particularly if the sample is roasted too light or too dark pursuant to roast preparation standards. The sequence of rating each attribute is based on the flavor perception changes caused by decreasing temperature of the coffee as it cools:

Fragrance/Aroma

Within 15 minutes after samples have been ground the dry fragrance of the samples should be evaluated by lifting the lid and sniffing the dry grounds.

  1. Both the type and intensity of the dry fragrance is rated on a scale of 1 to 6, and then marked on the vertical scale in the box provided.
  2. The cupper should also note the type of dry fragrance on the small horizontal line. The type of dry fragrance will range from flowery to fruity to herbal.

After infusing with water, the crust or cap is left unbroken for at least 3 minutes but not more than 5 minutes. Crust breakage is performed by shallowly stirring 3 times, then allowing the foam to run down the back of the spoon while gently sniffing.

  1. Both the type and intensity of the wet aroma is rated on a scale of 1 to 6, and then marked on the vertical scale in the box provided.
  2. The cupper should also note the type of wet aroma on the small horizontal line. The type of dry fragrance will range from fruity to herbal to nut-like. In addition caramel and/or cocoa may be detected in the wet aroma.

The score of the dry fragrance and wet aroma are totaled and the combined Fragrance/Aroma score is then marked on the form, with the maximum score being 10.