Coffee Blind Tasting:
compare professionally
No names. No preconceptions. A good blind tasting does not reveal which coffee has the biggest reputation. It reveals which coffee truly performs in the cup.
Let taste decide. Not the label.
In a coffee blind tasting, several samples are prepared and evaluated under identical conditions without revealing the variety, origin, roast, brand or price.
These details influence our expectations. They therefore remain hidden until every score and personal favorite has been recorded.
This makes it possible to compare different beans, roast levels and processing methods fairly. The result helps identify coffees that not only sound interesting but actually taste good to people.
The four values that must remain identical
For larger cups, keep the same ratio: 11 g per 200 ml or 13.75 g per 250 ml. What matters is that every sample is prepared identically.
What is behind the numbers?
The identity of each sample remains hidden until the evaluation is complete. The number is printed only on the bottom of each bag.
What do you need?
The more precise the preparation, the more meaningful the result. Use the same equipment and method for every sample.
- Identical cups or glasses, 150 to 250 ml
- Scale accurate to 0.1 g
- Coffee grinder set to a medium grind
- Fresh, odor-free water
- Kettle and, if possible, a thermometer
- Two spoons per person
- Glasses for rinsing spoons
- Score sheet and pen for each person
- Stopwatch or smartphone timer
- Unsalted crackers and still water
The exact procedure
Keep the room and palate neutral
Do not smoke or eat spicy, sweet or strongly seasoned food for at least 30 minutes beforehand. Avoid perfume, scented candles and cooking odors. Provide still water.
Set out the samples anonymously
Do not turn over the bags. Each cup receives only the visible sample number. Sample 1, the tea, is kept separate. Coffee samples 2 to 6 are placed in a fixed order. No one is told the variety, origin, price or roast level.
Grind the coffee fresh
Grind each sample medium-fine immediately before tasting. Before the next sample, run a few beans through the grinder so residual coffee does not distort the result. Weigh exactly 8.25 g of coffee for every 150 ml of water.
Evaluate the dry fragrance
Before pouring the water, calmly smell the freshly ground coffee. Record first impressions such as nutty, chocolatey, floral, fruity, spicy, earthy or neutral. Do not discuss them yet.
Pour evenly
Quickly pour 92 to 94 °C water over all coffee samples to the same level. Start the timer with the first pour. Do not stir. A crust will form.
Break the crust and smell the aroma
With the spoon, gently push through the crust from front to back three times. Bring your nose close to the cup and notice the aroma as it rises. Rinse the spoon thoroughly after every sample. Use two spoons to remove foam and floating particles.
Taste hot, warm and cooled
Slurp a small spoonful firmly so the coffee spreads finely across the mouth. Taste each sample at least three times: warm, lukewarm and almost cool. Many differences become clear only as the coffee cools. Rinse the spoon between samples.
Score quietly and independently
Each person records scores without being influenced by other people's comments, expressions or rankings. There are no wrong flavor perceptions. Personal preference and describable quality should be noted separately.
Choose favorites, then reveal the samples
First record the best sample, the second-best sample and your personal best value. Then collect all score sheets. Only now may the bags be turned over to reveal the bean, roast level and origin.
What exactly is evaluated?
Fragrance & aroma
How pleasant and distinct does the coffee smell when dry and after brewing?
Flavor
What impressions emerge? For example chocolate, nuts, caramel, fruit, flowers or spices.
Sweetness
Does the cup taste naturally sweet, ripe and rounded even without sugar?
Acidity
Is the acidity lively and pleasant or sharp and unpleasant? Acidity is not automatically a defect.
Body
How does the coffee feel in the mouth? Light, silky, creamy, full or dry?
Aftertaste
Does a pleasant impression linger or disappear quickly?
Balance
Do sweetness, acidity, bitterness, aroma and body work together harmoniously?
Clean cup
Are there distracting notes such as burnt, musty, medicinal, fermented or rancid?
Overall impression
The most important question: Would I choose to drink or buy this coffee again?
A simple scoring system
Give each attribute 1 to 5 points. The overall impression counts twice because the complete cup, not just individual aromas, must ultimately convince.
| Criterion | Sample 2 | Sample 3 | Sample 4 | Sample 5 | Sample 6 |
|---|---|---|---|---|---|
| Fragrance & aroma 1 to 5 | |||||
| Flavor 1 to 5 | |||||
| Sweetness 1 to 5 | |||||
| Acidity 1 to 5 | |||||
| Body 1 to 5 | |||||
| Aftertaste 1 to 5 | |||||
| Balance 1 to 5 | |||||
| Clean cup 1 to 5 | |||||
| Overall impression 1 to 5, count twice | |||||
| Total maximum 50 points | |||||
| Personal flavor notes |
Personal ranking: 1st place ______ 2nd place ______ Best value ______ Would buy: sample ______
The essential rules
No discussion before submitting scores
A single comment such as “This one is acidic” can change the perception of the entire group.
Identical preparation
The amount of coffee and water, temperature, grind and timing must be identical.
Vary the tasting direction
In larger groups, half begin on the left and the other half on the right. This prevents a sample from being favored because of its position.
Taste repeatedly as the coffee cools
Very hot coffee masks subtle qualities. As it cools, sweetness, acidity and defects become clearer.
Water instead of milk and sugar
The first evaluation is made with black coffee. A later everyday test with milk is possible, but should be separate.
Record results before the reveal
Collect or photograph all score sheets first. Then turn over the bags and reveal the identities.
Now taste becomes a decision.
After the reveal, combine the individual evaluations. Three results are especially valuable:
- People’s choice: the sample with the most first-place rankings.
- Quality winner: the sample with the highest average score.
- Business favorite: the coffee that best combines flavor, purchase price, availability and consistent quality.
An expensive or rare bean can be fascinating. For an honest, sustainable coffee range, however, reliable supply, consistent quality and broad appeal matter too.
Good to know
Do you have to slurp coffee?
No. However, a firm slurp distributes the coffee finely across the mouth and makes aromas easier to perceive. A normal small sip is also fine for a private tasting.
What grind size is right?
Medium-fine, slightly coarser than a traditional filter grind. More important than the exact grind size is using the same setting for every sample.
Why should nobody discuss the flavor beforehand?
Flavor judgments are easily influenced. The first person to name a specific note often directs everyone else’s perception without realizing it.
Why is coffee also tasted cool?
At high temperatures, many subtle aromas are harder to detect. As coffee cools, sweetness, acidity, balance and possible defects become more evident.
Is this an official SCA assessment?
The preparation follows professional cupping principles. Junkereit Coffee’s simplified 50-point sheet is intentionally easy to understand and does not replace an official examination or assessment by certified professionals.