The format
The industry-standard protocol is published by the Specialty Coffee Association. In outline: weigh uniform doses of coffee (a common home scale is roughly 8–12 grams per 180–200 ml cup), grind slightly coarser than pour-over, smell the dry grounds, pour hot water just off the boil, then after about four minutes break the crust with a spoon while inhaling the aroma. Skim, then slurp spoonfuls of each cup as the liquid cools, comparing them side by side.
What to look for
Professional cuppers score on a 100-point scale, evaluating fragrance and aroma, flavor, acidity, body, balance, sweetness, clean cup, and overall impression. As a beginner, the most useful habit is simple: taste the same coffee at three temperatures — hot, warm, and cool — and write one honest sentence about each. You will notice more in ten structured tastings than in a hundred casual sips.
How to read scores on this site
Where cup scores appear on PanamaBean — for example, Best of Panama auction results — they were assigned by professional competition juries, not by us. We do not publish our own cupping scores, and tasting notes on product records are attributed to the producer or seller who reported them. When no verified score exists for a coffee, the field stays empty.