What are common mistakes when making SCA Coffee Cupping Protocol?

Question

Accepted Answer

1. Evaluating fragrance immediately after pouring (not allowing the 4-minute crust to form) — the crust concentrates aromatics; breaking it too early misses the peak aromatic moment.
2. Tasting too hot — coffee above 75°C presents primarily bitterness and suppresses sweetness and fruity acidity. Sip at 65–70°C for a balanced initial read; re-evaluate at room temperature.
3. Marking down natural-process coffee for 'ferment' character — ripe, clean, intentional fruit notes from natural processing