Coffee Sensory Calibration Activity

3. Determine roast level visually
(to a reasonable accurate degree).

5. QUANTIFYING
(STRENGTH)
QUALIFYING
(GOOD OR BAD)

7. Determinant of coffee flavors;
characteristics or attributes of a
coffee cup.

8. No oil on the surface No to very little oil on the surface Little oil on the surface
Shiny with oily surface (oil is seen even
in brewed coffee.)
Light Brown Medium Brown Dark brown Dark brown to black in color
Fruit Smell Balanced Aroma Rich aroma
Rich dark chocolate to smoky or rubber
aroma
Light Body Medium or round body Medium to heavy body Heavy or full body
Tea-like, Toasted grain/malt taste, Fruity, Origin
flavors of the beans are retained
Hints of fruity notes, Mild chocolate and nutty
taste, Balanced flavors and bitterness
Rich flavor, Hints of spice notes, bittersweet
aftertaste
Eliminates origin flavor, High
bitterness, smoky or burnt taste
Higher acidity (bright) Balanced Acidity Little to no acidity No acidity
First Crack, Light City, Half City, Cinnamon Roast,
and New England Roast
Regular Roast
Full-City Roast, After Dinner Roast or Vienna
Roast
French Roast, Italian Roast, Espresso
Roast, Continental Roast, New Orleans
Roast, and Spanish Roast

9. ROAST LEVEL DETERMINATION

14. AROMA EVALUATION

21. COFFEE FLAVOR EVALUATION
COFFEE ORIGINS

22. COFFEE FLAVOR EVALUATION
ROAST LEVEL

24. COFFEEE CUPPING
(SINGLE ORIGIN USING CLASSIFYING LOG)

25. COFFEE FLAVOR EVALUATION
ARTISANS & BLUENOTES

26. harvesting/Drying
Storage/
Aging Phase
Roasting/
Caremellization
Post
Roasting/
Staling
Post Brewing/
Holding

28. COFFEEE CUPPING
(COFFEE DEFECTS)