- The Cup of Excellence (COE) started in 1999 in Brazil.
- COE scoresheet evaluates each scoring element out of a possible 8 instead of 10.
- The subtotal of the eight scoring elements has 36 points added on at the end to bring the total to a grade out of 100.
- The COE scoresheet had several ‘firsts’ for coffee: most notably, it introduced a quality score for sweetness
- The WBC scoring system ranges from 0–6 and, like the SCA Arabica Cupping Form and the COE scoresheets, the numerical system corresponds with a series of adjectives that help judges work out their response to the different elements of the scoresheet.
- The World Barista Championships started in 2000 in Monte Carlo.
- The WBC scoresheet used to allocate 12 points for visuals, i.e., whether the crema was thick and unbroken with no large bubbles.
- The 2020 WBC scoresheet now puts the strongest points allocation on the tactile properties of espresso.
- Espresso is scored on the basis of its weight, texture, and finish.
- The SCA Arabica Cupping Form was developed in 1984.
- It was the first 100-point based system for coffee.
- The SCA defines specialty coffee as scoring above 80 points out of a possible 100.
Green Grading A system of grading coffee by the number of defective coffee beans found in a certain weight of coffee — usually 300 or 350 grams. It was first developed by the New York Cocoa and Coffee Exchange in 1882.
Afterfeel The mouthfeel equivalent of aftertaste. The tactile properties of a coffee seconds and minutes after it has been tasted. If a coffee begins with a smooth texture but several seconds later the afterfeel becomes astringent, lower scores are usually awarded.