Cupping Score and Taste Sensing System (TSS): TSS is an analytical instrument that visualizes the intensity of taste attributes. The figures show comparisons between cupping scores and TSS analysis values for coffee bitterness and acidity.

Figure 1. Cupping scores by Classificador (no. 09001130) and Taste Sensing System TS-5000Z (in-house data). Different beans, different blends of coffee.
Figure 2. Cupping scores by PROBAT based on comparison data on page 41 of Global Coffee Report January/February_(2021). Same beans, different roast settings.
Figure 3. Cupping scores by Mitsumoto Coffee Co., Ltd. based on comparison data of Forefront of the Science of Palatability and their Business, CMC publishing, pp.399 (2017)_(in Japanese). Same beans, different degree of roast.
Figure 4. Nespresso COSI, LIVANTO, ARPEGGIO, RISTRETTO and KAZZAR scores based on Coffee Information Sheet (accessed on May 21, 2020):
Figure 5. Cupping scores by S. Ishimitsu & Co., Ltd. based on Biochemical sensors: mimicking.gustatory and olfactory sense, CRC Press. pp.88 (2013). A blend of Colombian Arabicas and Vietnamese Canefolas in proportions of 80:20, 60:40, 40:60 and 20:80.