Cupping Terminology

A practical vocabulary for common sensory and cupping terms used when evaluating coffee.

Fragrance

The smell of dry coffee, especially before brewing. Aroma is generally used for the smell of brewed coffee.

Aftertaste

The sensory impression that remains after swallowing or expectorating the coffee. Its duration and character can be important descriptive observations.

Balance

A description of how attributes interact rather than a single measurable compound. Tasters may use it when acidity, sweetness, bitterness and body appear proportionate.

Clean cup

A descriptive term often used when a coffee has a clear, coherent sensory profile without distracting taints or defects. Its precise use can vary by context.

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Coffee Knowledge presents technical subjects as an educational reference. Terminology, grading systems and production practices can vary by country, producer, equipment and commercial context.