Although the terminology is relatively straight forward, you will see that many terms differ in meaning from country to country.Now that we've covered the basics in cupping theory, let’s get the coffee samples ready. Weight out approximately 12-12.5g of coffee per cup - this will vary depending on the size your cups, but as long as you are using the standard brew formula of 8.25g per 150mL of water, you can easily adjust to your needs.
Sample cups will be placed on cupping tables, and the crust cleared with a clean spoon by volunteer or lead. 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. It is important for the evaluator to know the purpose of the test and how results will be used. But within the specialty coffee world, the de facto standard is the SCAA's Cupping Form.Any serious coffee buyer should take the time to invest in setting up a cupping lab.
These are rated on a 16-point scale representing levels of quality in quarter point increments between numeric values from 6 to 9.
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."
Record this total pointage, as it will be subtracted from the overall score (below).Even though great care is taken to select and process only the best beans at origin, mistakes do happen. 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. 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.
Record your score on the cupping form. Initially developed by green coffee buyer, "cupping" provides a consistent methodology for evaluating a coffee's quality before determining a price on a lot. 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. Note: The spoon should not touch your mouth or drinking cup. CUPPING_PROTOCOLS • VERSION: 07DEC2015 2 of 10 Purpose The Technical Standards Committee of the Specialty Coffee Association of America (SCAA) recommends these standards for cupping coffee.
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. 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.
Luckily, the SCAA Cupping Form allows for this assessment in two ways.In addition, there are a number of books that will walk you through the basics of cupping. Lids can be of any material. Once recorded, continue stirring the coffee two to three times, allowing the foam to run down the back of the spoon. Events; Upcoming Events; Global Specialty Coffee Expo; Re:co Symposium; Barista Competitions 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. Home. The Defect Handbook defines what are considered defects for the SCA GACCS. Coffees that receive higher scores should be noticeably better than coffees that receive lower scores. Defects are then subtracted from the "Total Score" to arrive at a "Final Score." The purpose of this cupping protocol is the determination of the cupper's perception of quality.
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