Brewing guide
How to Evaluate Coffee Samples: A Tasting Form for Businesses
Evaluate candidates under comparable conditions and in the drinks you actually serve. Give each sample a fair chance to dial in and record how it was brewed alongside the coffee’s name.
Give each sample an ID
Record the product name, lot or sample reference, roast date and delivery date. To reduce bias, label the cups A, B and C and reveal the names after tasting.
Record the water, machine, grinder and serving recipe. Give each sample a reasonable chance to dial in on your equipment and note the adjustments you made.
Test the drinks you sell
If lattes make up most of your sales, test each sample in your usual milk and cup size as well as straight espresso. For batch filter coffee, reproduce your normal brewing and serving conditions.
| Criterion | What to record |
|---|---|
| Aroma and flavor balance | Desirable and unwanted notes |
| Fit for service | Performance in black coffee, milk drinks or filter coffee |
| Repeatability | Consistency over several brews |
| Cost in use | Dose, dialing-in waste and consumables |
| Team feedback | Short comments and reasons for preferences |
Explain each score
You can score each criterion from 1 to 5 for internal comparison. Add a reason next to the score. A comment such as “balanced with milk, a little sharp on its own” will help when you review your choice.
Keep a record of the approved sample
Record the date and name of the sample you choose. Ask how the supplier will tie the next order to that reference. Base the decision on several preparations so you can see whether the result holds up.
When giving Ahanda feedback, describe what you liked and how you served it. This gives us a shared target for product selection, any profile development and future orders.