Ratings & Cupping Notes

Score your roasts using Brief 100-point ratings or the full SCA cupping protocol. Visualize with spider charts and flavor wheels. Compare side-by-side to track improvement over time.

Closing the Loop

Roasting without tasting is flying blind. You can track every temperature point and nail your timing, but the real question is: how does it taste? And more importantly — how does it taste compared to last time? Did that extra 30 seconds of development time bring out more chocolate, or did it flatten the acidity you were after?

The Ratings module connects your roasting data to what actually matters: the cup. SCA-aligned scoring, flavor intensity mapping, and 300+ tasting notes give you a structured way to capture what you're experiencing — so the next time you're dialing in a roast, you have real data on what worked and what didn't, not just a vague memory of "that one was pretty good."

Overview

The Ratings module closes the feedback loop in your roasting journey. After roasting and brewing, come here to score the result. You can use the Brief rating (a 10–100 score with 5 attributes) for fast impressions or dive into the full SCA (Specialty Coffee Association) cupping protocol for detailed attribute-level scoring.

Spider charts visualize your scores across attributes like aroma, acidity, body, and balance. The Compare feature lets you put two ratings side-by-side to see exactly what improved. Over time, the Charts and Summary views reveal your scoring patterns and long-term trends.

Your Mode at a Glance

The Ratings module changes significantly based on your display mode:

🔥 Craft
  • ✔︎ Simplified Tasting view
  • ✔︎ Rest/Ready/Tasted card buckets
  • ✔︎ Star rating (1–5) + flavor chips
  • ✔︎ Favorites and notes
  • — No SCA cupping forms
  • — No spider charts or analytics
📖 Journey
  • ✔︎ Full Ratings & Cupping module
  • ✔︎ Brief 100-point ratings
  • ✔︎ SCA cupping with guided suggestions
  • ✔︎ Comparing roasts
  • ✔︎ Category views (by coffee, method, etc.)
🔬 Science
  • ✔︎ Everything in Journey, plus:
  • ✔︎ Full SCA + CVA scoring
  • ✔︎ Blind cupping mode
  • ✔︎ Charts, spider plots, analytics
  • ✔︎ Predicted ratings

Views

All Ratings By Coffee By Method By Roast Level By Country Summary Tasting Tasting Guide Compare Charts

Workflows

1 Guided Cupping (Journey Mode)

  1. Tap Add Rating — Journey users see the Guided Cupping helper at the top of the form.
  2. Follow the six-step prompt: Overall score → Sweetness → Body → Development → Cleanliness → Notes.
  3. Inline explanations tell you what to look for at each step.
  4. Tap "Switch to advanced" to jump to the full SCA form at any time.
  5. Save — the rating lands in your ratings list just like any other.

Things to Consider

Guided Cupping is designed to be approachable for beginners — you don’t need SCA terminology to start evaluating your roasts. Want structured palate training? Java Geek’s Tasting & Sensory pillar includes a home-cupping procedure and a triangulation drill for exactly that.

2 Tasting View (Craft Mode)

  1. After a roast, the bean appears as a Tasting card in the Tasting view.
  2. Cards are organized into three buckets: Resting (too early to taste), Ready (rest period complete), and Tasted (rated).
  3. RoastSource tracks rest time automatically — beans move from Resting to Ready after 4–7 days.
  4. When a bean is ready, tap the card to add your tasting impression.
  5. No cupping forms or scorecards — just a simple “did I like it?” rating.

Things to Consider

The Tasting view is designed for Craft mode roasters who prefer a sensory-first workflow. It mirrors the natural rhythm of roasting: roast, rest, taste. You don’t need to remember when each roast happened — the app tracks rest time for you and lets you know when beans are ready. If you want more detailed scoring, switch to Journey or Science mode for the full cupping protocol.

3 Brief Rating

  1. Tap Add Rating in the Ratings module.
  2. Select Brief mode (the default for Journey users) — you can toggle between Brief and Full SCA at any time.
  3. Pick a score from 10–100 and rate the 5 brief attributes.
  4. Add optional notes about the cup — flavor impressions, brew method used, etc.
  5. Tap Save to record the rating.

Things to Consider

Brief ratings are ideal for immediate impressions after brewing — five attributes on the same 100-point scale as full cupping, so your scores stay comparable. Even brief notes add valuable context when you review ratings later.

4 Full SCA Cupping

  1. Tap Add Rating and switch to Full SCA mode.
  2. Score each attribute individually: aroma (dry and wet), flavor, aftertaste, acidity, body, and balance.
  3. Rate sweetness, clean cup, and uniformity.
  4. Note any defects detected (taints or faults).
  5. Review the spider chart visualization and final SCA score.
  6. Save the complete cupping evaluation.

Things to Consider

SCA scores of 80 and above indicate specialty-grade coffee. For the most accurate results, cup at room temperature (not hot) — heat masks defects and mutes subtle flavors. Score each attribute independently without letting one strong impression bias the others. The spider chart makes imbalances immediately visible.

5 Comparing Roasts

  1. Compare Roasts requires the Home tier.
  2. Select two completed ratings from your history.
  3. View the side-by-side attribute comparison.
  4. Check quality modifiers and trends between the two sessions.
  5. Identify which roast parameters improved flavor and which need adjustment.

Things to Consider

For the clearest insights, compare roasts of the same bean with different parameters. If you are comparing different beans, note that origin characteristics will dominate the comparison. Always check environment differences — a rushed brew or different water can explain score changes that have nothing to do with the roast.

6 Organizing by Category

  1. Switch between views to organize your ratings: By Coffee tracks a specific bean across multiple roasts, By Method shows which brew methods score highest, By Roast Level reveals optimal levels for each bean, By Country highlights preferred origins.
  2. Use each view to answer different questions about your roasting and preferences.

Things to Consider

Different views answer different questions. By Coffee is best for tracking your improvement on a specific bean over time. By Method reveals whether your pour over technique produces better scores than your espresso. By Roast Level helps identify your sweet spot for each origin.

7 Using the Tasting Guide

  1. Open the Tasting Guide view.
  2. Start with the Coffee Value Assessment (CVA) card — the current SCA standard, adopted November 2024: descriptive (CATA) vs. affective (9-point) evaluation and the 58–100 cupping score.
  3. Try the live CVA score demo to see how the official formula maps liking to a score.
  4. The 2004 cupping form appears below it, clearly marked Retired, for historical reference — CVA and 2004 scores are different scales and are not interchangeable.
  5. Use the separate Attributes and Score Guides toolbar buttons for detailed scoring criteria and calibration.

Things to Consider

The Tasting Guide is a learning tool — review it before cupping sessions, especially when you are starting out. Understanding what "acidity" means in cupping (brightness, not sourness) and what "body" encompasses helps produce more consistent and meaningful scores. Under CVA there is no single "80 = specialty" cutoff — that was a 2004-era convention.

8 Viewing Charts and Analysis

  1. Go to the Charts view to see spider charts overlaying multiple ratings.
  2. Analyze flavor profile trends — which attributes do you consistently rate highly?
  3. Use the Summary view for statistical averages, distributions, and scoring patterns.
  4. Once you have 3+ completed ratings, an Insights panel appears at the top of Summary with plain-English correlations — which roast levels score highest, which origin-processing pairs win, and how consistent your scoring is.

Things to Consider

Spider charts are powerful for revealing your flavor preferences — if you consistently rate acidity highly, you likely prefer bright, clean coffees. The Summary view shows long-term scoring patterns across all your ratings. Both views become more useful as you accumulate more data.

9 Understanding Predicted Ratings

  1. When creating a new rating, notice the predicted score displayed.
  2. The prediction uses your historical data — roast level, bean origin, and processing method — to estimate what you will score.
  3. After scoring, compare your actual vs. predicted result.
  4. The quality modifier adjusts based on how accurately you hit your target roast level.

Things to Consider

Predicted ratings improve in accuracy as you log more ratings — the system learns your preferences. They are useful for setting expectations before you cup. The quality modifier rewards consistency — hitting your target roast level precisely tends to produce your best scores.

Tips & Best Practices

  • Start with Guided Cupping — it’s much less intimidating than the full SCA protocol.
  • Want to train your palate? Java Geek’s Tasting & Sensory pillar has a home-cupping procedure and triangulation drill built for it.
  • Score from your senses alone with the 🎭 blind cupping toggle in Add Rating — bean name, predicted scores, and hints are hidden until you save.
  • In Full SCA mode, the SCA Flavor Wheel picker lets you drill from 9 categories into specific descriptors (Blackberry, Jasmine, Caramel…) that flow into your rating record.
  • The named defects palette (Sour, Phenolic, Musty, Quakers…) auto-increments cup counts — orange = taint, red = fault.
  • The Summary view’s Insights panel appears once you have 3+ ratings — check it for your highest-scoring roast levels and origins.
  • Tap the printer icon on any completed rating to export a print-ready SCA cupping sheet with scores, defects, and notes.

Related Modules

New in v7.0

Roast score beside your cup scores: While you cup, the Roast Quality Score appears beside your cup scores — so you can separate roast execution from bean character before you score the cup.

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