Coffee, Tea, Roasting & Dry Goods Processing worked example
Cupping Sample Rate at 86% target cupping sample rate: a worked example
Push target cupping sample rate up to 86% and the picture changes. This example computes every intermediate figure at that operating point. monitoring cupping, tasting, or sensory sampling coverage
The inputs for this scenario
- Lots cupped or sensory-reviewed: 36 units (unchanged)
- Total lots or batches in scope: 48 units (unchanged)
- Target cupping sample rate: 86 % (raised for this scenario; the documented default is 75)
Working through the calculation
- Applying the documented formula (Cupping Sample Rate = cupped or sensory-reviewed lots ÷ total lots or batches in scope × 100) to the inputs above produces each figure below.
- At this operating point the engine returns 75 % for cupping sample rate, the number this scenario is built around.
- At this operating point the engine returns 11 points for cupping sample rate gap to target.
- At this operating point the engine returns 36 count for cupped or sensory-reviewed lots.
- At this operating point the engine returns 48 count for total lots or batches in scope.
How this compares with the baseline
- Against the tool's baseline example, where target cupping sample rate sits at 75% and the headline result is 75 %, this scenario lands almost exactly on the baseline at 75 %.
- It divides cupped lots by total lots in scope and multiplies by 100 to give your sensory coverage rate, then compares it against your target to show the gap. The value of this scenario is the size of the gap it exposes: that gap, priced out over a year, is the budget you can justify spending to close it.
Results at a glance
- cupping sample rate: 75 % (headline result)
- cupping sample rate gap to target: 11 points
- cupped or sensory-reviewed lots: 36 count
- total lots or batches in scope: 48 count
Run it with your numbers
- Every input above is editable in the live Cupping Sample Rate calculator, which recalculates instantly and can be shared with the inputs intact.
Last reviewed 2026-05-12.