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Coffee tasting notes template 2026

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Click ‘Get Form’ to open the coffee tasting notes template in the editor.
Begin by entering your name and the date at the top of the form. This personalizes your evaluation.
In the 'Coffee & Type' section, specify the coffee you are tasting. This helps in tracking different evaluations.
For each sensory attribute—Aroma, Acidity, Flavour, Mouthfeel, Balance, and Aftertaste—rate them from 1 to 10. Remember that specialty coffee should score no less than a 5.
Use the 'Aroma Comments' field to jot down specific observations about the aroma of the coffee.
After scoring, add or remove up to 5 'cupper’s points' in the final box for a more personalized score.
Utilize the extra space provided for any additional comments or notes regarding your tasting experience.

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How do you write coffee tasting notes?

Pay attention to the order of the flavor notes. Flavor notes tend to go in the order of the coffee drinking experience. This means the first flavor note likely references fragrance/aroma, the middle notes reference the actual flavor, body, acidity and/or sweetness, and the last notes reference the aftertaste/finish.

What are the common coffee tasting notes?

While they may not be able to put a name to the notes, the classic, understood flavors of coffee are cocoa, nutty, and perhaps a bit of graham . These are all common, hard-to-mess-up flavors, and are the end point of many coffees before they become burnt.

What are the 4 steps of coffee tasting?

If youre just exploring how to truly taste your coffee, its worth learning these four important steps: smell, slurp, locate, and describe.

What are the tasting terms for coffee?

Baked Coffee that is flat, dull and very boring. Bitter A harsh, sour and even unpleasant taste that is noticed mostly in the back of the tongue. Bouquet The aroma of coffee that has been freshly ground. Bready Coffee with a grain-like aroma that reminds one of bread.

How do you describe a good tasting coffee?

Good coffee should be sweet. Usually either fruity (bright and acidic, but in a good way, not a sour way) or chocolatey (sweet in a darker, more complex way than the fruity sweetness).