How Coffee Cupping Scores Help You Choose the Best Bean

Why the packaging says less than the cupping score

A coffee cupping score is a standardised assessment on a scale of 0 to 100 that determines the objective quality of coffee beans, as determined by certified Q-Graders. While shiny packaging and terms such as ‘Premium’ or ‘Gourmet’ are often pure marketing, the cupping score offers hard evidence of quality. It tells you exactly how complex, clean and defect-free the coffee is, so you don't pay for a nice bag, but for the actual taste experience in your cup.

Many consumers are guided by packaging design or branding. However, without a transparent score, it is difficult to know whether you are buying Speciality Coffee or just a nicely packaged mass-produced product. This article teaches you how to see through the marketing and use the score as your ultimate buying guide.

What is a cupping score and how does it determine your purchase?

The cupping score is the coffee industry's “report card”, and it is the most reliable way to estimate the value of a bean before tasting it. It helps you immediately filter between coffee intended for quick caffeine intake and coffee intended for enjoyment.

The SCA 100-point scale for quality

The Speciality Coffee Association (SCA) has developed a universal protocol for assessing coffee. In this system, trained professionals called QGraders taste the coffee blind. They award points for various attributes such as aroma, flavour and balance. The final sum is the SCA Cupping Score.

How objective scores seperate quality from defects

The main purpose of the score is not only to indicate what is “delicious”, but above all to demonstrate what is pure. A high score guarantees that the coffee is free of primary defects (such as mould or immature beans) that spoil the taste. A score above 80 means you are buying technically perfect coffee; anything below that often contains flavour abnormalities that are masked by dark roasting.

The SCA Scale Explained: From Supermarket to Speciality Coffee

Not all coffee is created equal. The SCA scale acts as a ladder of quality, ranging from cheap industrial beans to the most exclusive harvests in the world. Understanding this hierarchy helps you to better assess the price-quality ratio.

Below 80 points: Commodity Coffee (Mass production)

Coffee with a score below 80 points is classified as Commodity Coffee. This is the coffee you typically find in the supermarket, in instant coffee or at large fast food chains.

• Characteristics: Often flat in taste, bitter, or with rubbery notes.
• Roasting: Usually roasted very dark (Dark Roast) to conceal defects and inconsistencies.
• Price: Low, focused on volume.

80+ points: The official threshold for Speciality Coffee

Once a coffee exceeds 80 points, it can officially bear the title Speciality Coffee. This is a protected status that indicates that the coffee is traceable, has been cultivated with care and is free from serious defects. If you care about flavour nuances and fair trade, this is the starting point for your search.

What can you expect per score range?

Within the world of Speciality Coffee (80+), there are still significant differences. An 82-point bean tastes substantially different from a 92-point bean. Here is what you can expect in your cup.

80 - 84.99 Points: Accessible, sweet and balanced

This segment is often referred to as ‘Very Good’. These are solid, reliable coffees without any obvious flaws.

• Flavour: Expect notes of chocolate, nuts, caramel and soft fruit.
• Use: Perfect for espresso blends and people who love a classic ‘coffee flavour’ without too much acidity.
• Availability: Commonly found in better local coffee bars.

85 - 89.99 Points: Complex, high acidity and unique notes

From here on, the coffee becomes ‘Excellent’. These beans often come from specific farms (Single Origin) and have a distinct character.

• Taste: More complexity, higher acidity (freshness), and distinct fruit notes (berries, citrus, stone fruits)
• Experience: The structure of the coffee is juicier and the aftertaste lingers longer.
• Audience: For enthusiasts who want to taste where the coffee comes from (terroir).

90 - 100 Points: Rare, exotic and precious (Competition Coffee)

This is the ‘Outstanding’ category, the absolute top 1% of the global harvest. These coffees are often used in barista championships.

• Flavour: Explosive and unusual. Think of flowers (jasmine), tropical fruit (lychee, passion fruit) or even tea-like characteristics.
• Price: Very high, often sold in small packages of 100-250 grams.
• Warning: Sometimes so complex and lightly roasted that they no longer even taste like “coffee” to a novice drinker.

How do you choose the best coffee beans for your taste?

A higher score means technically better coffee, but not necessarily coffee that you will enjoy more. Taste is subjective, while the score is objective. It is crucial to match the score with your personal preference and brewing method.

Cupping Score vs. Flavour Profile vs. Price Indication

Below you can see how the score relates to what you taste and what you pay.

Why a score of 90+ isn't always “better” for everyone

A common mistake is to think that a 92-point coffee is ‘the best coffee in the world’ for everyone.

• High acidity: High-scoring coffees often have a lot of acidity. If you like a dark, Italian roast, you will probably find a 90+ coffee too acidic or too ‘thin’.
• Funk: Some high-scoring coffees (especially naturally processed ones) can have fermentation notes that are appreciated by experts but perceived as strange by the average drinker.
  

Coffee Cupping Parameters: What do Q-Graders look for?

To understand where the score comes from, we need to look at the Q-Grader's assessment form. They don't just slurp the coffee; they dissect it surgically.

The 10 criteria from Fragrance to Aftertaste

1. Fragrance/Aroma: The smell of the dry beans and the wet coffee crust.
2. Flavour: The actual taste in the mouth.
3. Aftertaste: How long does the taste linger and is it pleasant?
4. Acidity: The freshness or liveliness (not to be confused with sour/tart).
5. Body: The mouthfeel (watery vs. syrupy).
6. Balance: Does one aspect dominate too much?
7. Sweetness: The presence of natural sugars.
8. Clean Cup: The absence of negative flavours.
9. Uniformity: Do all cups from the same batch taste the same?
10. Overall: The personal impression of the Q-Grader.

How defects (Taints and Faults) drastically lower the score

The scoring system is unforgiving.

• Taint: A minor, noticeable defect (costs 2 points per cup).
• Fault: A serious deviation, such as a mouldy taste (costs 4 points per cup).

A coffee may smell delicious, but if there is one rotten bean in the sample that causes a ‘Fault’, the score immediately drops below 80 and it loses its Specialty status.

Step-by-step plan for buying coffee more smartly

Now that you know the theory, it's time to put it into practice. Use this step-by-step plan the next time you visit a coffee roastery or online shop.

Step 1: Match the score with your daily routine

Ask yourself: how do I drink my coffee?

• Do you drink cappuccino or with sugar? Stay in the 80-84 range. The nuances of a 90+ coffee disappear in the milk, which is a waste of your money.
• Do you drink it black and take your time? Then try a bean with a higher cupping score.

Step 2: Combine score with freshness

A score of 90 points is worthless if the coffee is six months old.

• Speciality coffee is at its best between two weeks and two months after roasting.
• Please note: Old “top-quality” coffee often tastes flatter than fresh “average” coffee.
  

Step 3: Analyse the “Cupping Notes” on the bag

In addition to the score, take a look at the flavour descriptions (Cupping Notes).

• Do you see words like Chocolate, Nuts, Caramel? Expect a safe, comfortable flavour.
• Do you see words like Jasmine, Blueberry, Bergamot? Expect a distinct, more acidic and adventurous flavour.

Summary for the smart consumer

• SCA Score is key: It is the only objective measure of quality, independent of marketing.
• 80+ is the standard: Only buy coffee with a Speciality Coffee label (80+ points) for a guaranteed clean taste.
• Higher is not always better for you: Scores above 87 are often more acidic and complex. For a classic cup, 82-85 points is often more enjoyable.
• Price reflects rarity: You pay exponentially more for scores above 88, often due to the scarcity of the bean.

Use the score as a guide, but trust your own taste.