What factors are affected by taints and faults when scoring on the SCA cupping form?

When scoring on the SCA cupping form, the presence of taints and faults directly impacts characteristics related to quality and consistency in coffee evaluation. Uniformity refers to the consistency of flavor and characteristics across different cups, and when a taint or fault is present, it disrupts this uniform experience, making it difficult to assess quality accurately.

Clean cup is another critical factor that describes how clear and distinct the flavors in coffee are perceived. Taints and faults can muddle these flavors, making the coffee seem dirty or off-putting, which directly affects how clean a cup is assessed during cupping.

The scoring aspect refers to the overall evaluation process, where any detected faults can lead to deductions in the final scores given to the coffee. A strong fault or taint can significantly lower the overall score, as judges strictly adhere to quality indicators.

Understanding how taints and faults influence these specific elements helps coffee professionals accurately evaluate and differentiate between high-quality coffees and those that may be compromised.