An SCA protocol is a qualifiable recommended process that the standards committee has agreed upon and may include individual standards. Once all the cups have been weighed out, grind the coffee to a coarse grind and cover the top of the glass with a small sheet of paper (well return to this later). © 2003 Specialty Coffee AssociationNo one test can effectively address all of these, but they have common aspects. Although not difficult to setup, the lab should be in a clean, well-lit area, free of excessive noise. The system is based on a 100 point scale, thereby allowing for the classification of very low quality "Off Grade" coffees to "Super Premium Specialty" coffee. If the coffee imperfection is not found in the Defect Handbook, it is not considered a defect for purposes of Evaluation. Each of these attributes is described more fully as follows:The Specialty Coffee Association is a nonprofit, membership-based organization that represents thousands of coffee professionals, from producers to baristas all over the world.The Final Score is calculated by first summing the individual scores given for each of the primary attributes in the box marked "Total Score." At this point the coffee will probably be too hot for most people to cup, wait another 3-5 minutes and allow the coffee to cool before proceeding. Roast Level for Cupping The roast level for cupping shall be measured between 30 minutes and 4 hours after roasting using coffee ground to the SCA Standard Grind for Cupping and be measured on coffee at room temperature. The roast level for cupping shall be measured between 30 minutes and 4 hours after roasting using coffee ground to the SCAA Standard Grind for Cupping and be measured on coffee at room temperature. Initially developed by green coffee buyer, "cupping" provides a consistent methodology for evaluating a coffee's quality before determining a price on a lot. Typically cupping is performed in both producing and consuming countries, at times before and after a shipment of coffee arrives at its destination.To determine the total number of defects, simply multiply the number of cups that contained the defect by its intensity. Record your score on the cupping form. These levels are:Separation of coffee products is recognized as an SCAA Best Practice in manufacturing, including quality control and product development functions to protect the integrity of coffee products and prevent product contamination. Figure 1 below illustrates the SCAA Cupping Form.Much like learning a new language, cupping is a ritual of its own and as such has its own set of terminology. The first step is to ensure that the coffee to be "cupped" is of a light to medium roast. Using a rapid suction motion, aspirate the coffee over your tongue and write down your observation for every one of the ten parameters - see Table 1 above.For those without access to an Agtron, the SCAA sells color discs that serve as great points of reference during roasting. The coffee shall meet the following measurements with a tolerance of ± 1.0 units: It is imperative that a coffee is not roasted past a medium roast, as important flavor notes and potential defects can easily get masked - obviously defeating the point of cupping. Typically a small sample roaster is used as these roasters provide for greater control and consistency with minimal use of samples. Roasted coffee and raw (green) coffee products shall be separated, also organic and non-organic coffee products shall be further separated.The Statistics & Standards Committee of the SCA recommends these standards for cupping coffee. Note: The spoon should not touch your mouth or drinking cup. In much the same way that a wine connoisseur would evaluate a fine Cabernet, cuppers must use a strict set of tasting protocols to assess quality.Once recorded, continue stirring the coffee two to three times, allowing the foam to run down the back of the spoon. Coffees that receive higher scores should be noticeably better than coffees that receive lower scores.The Cupping Form provides a means of recording important flavor attributes for coffee: Fragrance/Aroma, Flavor, Aftertaste, Acidity, Body, Balance, Uniformity, Clean Cup, Sweetness, Defects, and Overall. Revised in the early 1990's, the SCAA cupping provides cuppers with an objective way of capturing some of the most important sensory aspects in coffee. Coffees that receive higher scores should be noticeably better than coffees that receive lower scores. Events; Upcoming Events; Global Specialty Coffee Expo; Re:co Symposium; Barista Competitions The following Scoring Key has proven to be a meaningful way to describe the range of coffee quality for the Final Score.A protocol is a specific process recommended by the SCA Standards Committee and Professional Development Department. Cupping Glasses: The type of glass recommended by the SCAA is a 5 or 6 ounce Manhattan or "rocks" glass. Once recorded, continue stirring the coffee two to three times, allowing the foam to run down the back of the spoon. Lids can be of any material. Understanding what these terms mean, along with the repeated practice, will set you on the right path towards becoming a competent cupper.

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