Printable cupping sheets
Page 1 is the how-to: print it once. Page 2 is the tasting sheet for four coffees: print one per taster for each flight. Fits Letter and A4.
A clear, fair tasting at home
Brew every coffee the same way, side by side, and taste them as they cool. Work in flights of up to four coffees (A–D) so each cup gets the same attention.
Run each flight
- PrepLabel, weigh and grindUse identical, clean cups. Weigh the dose for your cup size (table on the right). Grind each dose just before brewing, a little coarser than paper-filter drip. Smell the dry grounds: that’s the fragrance.
- 0:00PourStart the timer with the first pour. Fill each cup to the same weight, wetting all the grounds. Pour the cups in a fixed order and keep that order for the break.
- 4:00Break, smell, then skimLean in, push through the crust and stir about three times while you smell the aroma. When every cup is broken, lift off the floating grounds and foam with two spoons.
- ~70 °CTasteSlurp a spoonful so it sprays across your palate. Note flavour, aftertaste, acidity, sweetness and mouthfeel. Taste at least three rounds as the cups cool; cooler coffee often shows more.
- RevealRank first, identify laterHide the names for a blind tasting. Rank each flight before the reveal, then compare the winners.
Dose by cup size
| Water | Coffee |
|---|---|
| 150 mL | 8.3 g |
| 180 mL | 9.9 g |
| 200 mL | 11 g |
| 240 mL | 13.2 g |
| 300 mL | 16.5 g |
Any other size: water in mL × 0.055 = grams of coffee.
Set the table
Matching cups · scale (0.1 g) · grinder · kettle · timer · rinse cup · two spoons to skim · a spoon each · water to drink · one sheet per taster per flight.
Sharing safely
Give each coffee its own serving spoon and use it only to move coffee into a taster’s own cup or spoon. Never put a tasted spoon back in a shared cup.
Filling out the sheet
Fragrance & aroma: words for the dry grounds and the wet crust. Flavour & aftertaste: what you taste and what stays. Acidity, sweetness, mouthfeel: circle one dot, 1 = low, 5 = high (how much, not how good). Flavours: tick every group you notice. As it cools: what opened up or faded. Overall: how much you liked it, 1 = extremely low to 9 = extremely high, the same scale as the app’s advanced tasting log.
Adapted for home use from the Specialty Coffee Association’s Coffee Value Assessment (CVA). Not an official SCA form. sca.coffee/value-assessment
Tasting sheet
Circle one dot per scale (1 = low, 5 = high). Tick every flavour group you notice. Overall: 1 = extremely low, 5 = neither, 9 = extremely high.