Record a cupping in Factory and score the roast

Cuppings in Factory are tied to roasts, not standalone notes. Each one records the batch it scored, the coffee, the cupper and the date, includes the ten SCA attributes with taints and faults, and produces a total score. With the cupping beside the roast data, you can compare three batches of the same coffee, see which curve tasted best, and save that one as the profile.

Add a cupping

1. 1Open Cuppings in the left rail and press Cupping. (From a roast, press Add Cupping in the roast detail or on the completed row in the Schedule; the roast is then pre-selected.)
2. 2In the Add cupping dialog pick the Roast from the completed batches. Factory shows the batch, date, operator and machine under the picker so you cup the right one.
3. 3Set the Date (defaults to today) and the Brew method: Cupping bowl, V60, Aeropress, Espresso or French press. Scoring a coffee as espresso and as filter are two cuppings, not one.
4. 4Score the SCA attributes on the sliders, in quarter points from 6 to 10: Fragrance / Aroma, Flavor, Aftertaste, Acidity, Body, Balance, Uniformity, Clean cup, Sweetness and Overall. The running total in the corner updates as you go.
5. 5Enter Taints (cups) and Faults (cups) if any cup on the table was defective. Factory deducts two points per tainted cup and four per faulted cup, the same arithmetic the web app uses, so Factory and Roastnet agree on the score.
6. 6Write Tasting notes: the descriptors and the decision, such as peach, bergamot, black tea, keep this drop point. Press Save cupping.

Reading a cupping

The Cuppings list shows Date, Coffee, Roast, Cupper, Score and the first line of Notes, with a search box and filters by coffee, cupper and date range (last 7, 30 or 90 days). Click a row to see the details. Scores fall into trade bands: Outstanding, Excellent, Very good, or Below specialty. The views along the top display the same numbers in different ways: Radar shows the attribute shape at a glance, Bars shows the attribute values, Wheel groups flavor descriptors by family (fruity, floral, sweet, nutty and cocoa, spice, roasted, green, fermented), and Sheet uses the classic scoresheet layout. Compare overlays other cuppings of the same coffee so you can see where one roast scored higher than another.

Making cuppings pay

• Cup every production coffee on a rhythm, for example the first batch of each new lot and one batch a week after that, so the record has enough points to show drift. The production cupping protocol sets out a practical routine.
• Name the cupper. Scores drift more between people than between batches. The Cupper column lets you compare a roaster's scores against their own.
• Write the decision, not just the flavors. The next roaster needs a decision: keep this drop point, or try 15 seconds earlier.
• Close the loop in Coffee Profiles. The profile list shows an Avg score column based on cuppings of roasts that used each profile. Revisit a profile if its average is falling.

Offline and sync

Cuppings save on the device first and sync to Roastnet when connected, appearing on the same batch in the web app. A cupping logged offline against a batch that has not yet synced keeps its link and resolves it once the batch reaches the cloud. The Pending sync pill in the top bar shows anything still queued.