Calibrating across a team
How to align sensory perception across a team of baristas, roasters, or cuppers so evaluations remain consistent and reliable.
- Coffee Basics Nerds
- 1 min read
Article 8 of 12 in Sensory Analysis & Flavor Science/
Why Calibration Matters
- Sensory perception is subjective—people experience flavors, aromas, and intensity differently.
- Calibration ensures a shared language and consistent scoring across a team.
- Critical for cupping, QC, and customer-facing communication.
Calibration Practices
1. Shared Vocabulary
- Use the SCA Flavor Wheel and Sensory Lexicon.
- Agree on specific terms instead of vague descriptors (e.g., ’lemon’ vs ‘citrus’).
2. Reference Standards
- Taste actual ingredients alongside coffee:
- Citric acid solution for lemon-like acidity.
- Sucrose for sweetness.
- Quinine water for bitterness.
- Builds consistent flavor anchors.
3. Cupping Calibration Sessions
- Team cups the same set of coffees together.
- Compare notes and scores.
- Discuss differences until alignment is reached.
4. Score Alignment
- Use SCA forms to practice consistent scoring (6–10 scale).
- Identify where team members score high or low relative to group.
5. Iterative Training
- Regular calibration sessions prevent drift over time.
- Important for onboarding new staff.
Benefits
- Quality Control: Consistent identification of defects and positives.
- Customer Experience: Unified flavor descriptions across baristas.
- Team Development: Builds sensory confidence and shared expertise.
Practical Tip
- Document calibration results and track progress.
- Rotate lead calibrators to encourage diverse perspectives.
Summary
Team calibration ensures sensory evaluation is consistent, accurate, and communicable. By using shared vocabulary, reference standards, and regular cupping sessions, cafés and roasteries create reliable quality assessments and unified customer-facing descriptions.