A cupping score tells you how a coffee was assessed, but a number alone will not tell you whether you want to drink it. An 86-point chocolatey coffee and an 86-point floral coffee can be very different choices.
Read the score with the tasting notes, then check who assessed the coffee and which sample the number describes.
What cupping measures
Cupping is a way to taste coffee under controlled conditions so samples can be compared. The method matters: a score from an older form should not be interpreted using the rules of a different assessment.
On older SCA cupping forms, tasters recorded attributes including fragrance and aroma, flavor, aftertaste, acidity, body, balance and overall impression. Sweetness, uniformity and clean cup were also assessed across the prepared cups.
Here, acidity concerns a sensory quality such as pleasant brightness. Body describes the weight or texture of the cup. Neither word is a simple “more is better” instruction for choosing coffee.
Why the scoring method matters
The SCA’s Coffee Value Assessment, or CVA, includes four kinds of assessment: physical, descriptive, affective and extrinsic. Together, they can record the coffee’s characteristics, the evaluator’s judgment and information beyond the cup.
The descriptive assessment records sensory attributes. The affective assessment records an impression of quality. Knowing what the coffee tastes like and knowing how much a taster values it are related, but different, pieces of information.
For a published score, ask which method was used. If you are working with the current affective form, the SCA provides an affective score calculator. Do not calculate its total using an older form’s rules.
Putting a score in context
Older SCA scoring conventions commonly described 80–84.99 as very good, 85–89.99 as excellent, and 90 or above as outstanding. Those bands help explain older-style listings; they do not tell the whole story of a coffee.
A small difference between two scores may be less useful to you than the difference between their flavors. If you love nutty coffee with milk, a floral lot with a higher number may still be the wrong bag.
Four things to check before comparing scores
| Question | Why it helps |
|---|---|
| Which sample was tasted? | A green-coffee sample, a blend component and a finished retail roast are different things |
| Who assessed it, and when? | This identifies the source and timing of the assessment |
| Which method was used? | Different systems can record and weight qualities differently |
| What do the tasting notes say? | They help you decide whether the flavor fits your preferences |
Preparation matters too. Dose, grind, water and tasting conditions need to be consistent for a useful comparison. At home, your brewer, roast and recipe will affect the cup you make.
How to use scores when shopping
Start with the drink you want. Do you want something chocolatey with breakfast, a fruity coffee to drink black, or a darker cup with milk? Narrow the choice by roast and tasting notes, then use the score as extra context.
If you are curious about two coffees, brew them with the same method and write down which you prefer. There is no need to assign your own professional score. “More fruit, lighter body” or “better with milk” is enough to make the next purchase easier.
Cupping information at Purelight
Our product pages include cupping information supplied by our roastery partner where available. For blends, listed component scores describe those component coffees, not a separate score for the finished blend.
Read that information alongside the product’s roast, origin and tasting notes. If you want more detail about an assessment, email info@purelightcoffee.com.
For a medium-dark house blend, see Cascades. For a lower-caffeine choice, read the notes for Trapper Peak Decaf. Choose the description that sounds closer to your next cup.
