Flavor & Cupping
Fragrance
The smell of dry, freshly ground coffee before water is added, evaluated as the first sensory assessment in the cupping protocol. Fragrance reveals the coffee's volatile aromatic signature and freshness.
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In the SCA cupping protocol, fragrance and aroma together receive a single combined score on the 6-10 scale. Fragrance is assessed by placing the nose directly over the freshly ground sample and inhaling. Fresh specialty coffee exhibits vibrant fragrance notes — floral (jasmine, bergamot), fruity (citrus, berry), or sweet (chocolate, caramel) — while stale coffee smells flat, papery, or cardboard-like. Fragrance intensity drops rapidly after grinding as volatiles escape, which is why cupping protocols specify evaluation within 15 minutes of grinding.