Descriptive cupping form (CVA)
Describe a coffee the CVA way: total intensity of seven sections on 0–15 scales, the tick lists with their limits, your own words for acidity and sweetness, and a profile to compare samples.
This form follows the descriptive assessment of the SCA Coffee Value Assessment (SCA Standard 103-2024): total intensity on 0–15 scales, check-all-that-apply lists (the standard says up to five characteristics should be chosen for fragrance and aroma and for flavour and aftertaste, and up to two main tastes and two mouthfeel terms shall be), free words for acidity and sweetness. Ticking a subcategory such as Berry also ticks its category (Fruity), as the standard’s example describes; this tool counts every ticked box towards the number. A changed intensity keeps the first value, as the paper form keeps the first tick. It is an independent Coffearium tool, not made, reviewed or endorsed by the Specialty Coffee Association.
Your descriptions stay in this browser only. Save a PDF to keep them; it includes every sample of the session.
How it works, the formulas and all sources: Cupping.