Abstract: The quality of coffee is one of the important factors affecting the market price and consumer purchase intention of coffee, and the cupping is a way to evaluate the quality of coffee using sensory organs. Compared with the international coffee cupping standardization system, there is a significant delay in the development of coffee cupping standards in China. This article systematically reviews the development history of coffee cupping standards both domestically and internationally, comparing the technical points in several typical coffee cupping standards, analyzing the current research trends and status of coffee cupping, and finally providing suggestions for the future development of coffee cupping, in order to provide reference for the standardization development of coffee cupping.