SCA Cupping Form¶

The SCA Cupping Form is the Specialty Coffee Association's standardised scoresheet for coffee quality evaluation. It provides a systematic framework for assessing coffee across ten attributes, with scores culminating in a final quality grade that determines specialty status.

Purpose¶

Primary Functions: - Standardised quality evaluation - Consistent scoring across evaluators - Specialty grade determination (80+ points) - Purchase decisions - Competition judging - Quality control

Universal Application: - Used globally - All coffee origins - Training standard - Q Grader Certification basis - Industry communication tool

Form Structure¶

Total Points: 100 Maximum¶

Composition: - 10 scored attributes - Each worth 6-10 points (0.25 increments) - Defects deducted separately - Final score = sum of attributes - defects

Scoring Scale: - 6.00 = Good - 7.00 = Very Good - 8.00 = Excellent - 9.00 = Outstanding - 10.00 = Extraordinary

The Ten Attributes¶

1. Fragrance/Aroma (10 points)¶

Fragrance/Aroma Scoring:

Fragrance: - Dry ground coffee smell - Evaluated before adding water - Intensity and quality

Aroma: - Wet coffee smell after adding water - Evaluated after breaking crust - Complexity and character

Scoring Factors: - Intensity - Quality - Complexity - Cleanliness

2. Flavour (10 points)¶

Flavour Scoring:

Definition: - Primary taste and aromatic impressions - "Flavour" of the coffee - Integration of taste and smell

Evaluation: - Multiple temperatures - Complexity - Character - Intensity - Quality

Includes: - Retronasal Olfaction - Basic taste integration - Overall flavour impression

3. Aftertaste (10 points)¶

Aftertaste Scoring:

Definition: - Flavours lingering after swallowing/spitting - Length and quality of finish

Evaluation: - Duration (how long) - Quality (pleasant or not) - Cleanliness - Evolution over time

High Scores: - Long, sweet finish - Complex evolution - Clean fade - Pleasant persistence

4. Acidity (10 points)¶

Acidity Scoring:

Definition: - Bright, crisp, tangy sensation - Quality and intensity

Types: - Malic (apple) - Citric (citrus) - Lactic (smooth) - Phosphoric (sparkling)

Scoring: - Quality more important than intensity - Pleasant brightness = high - Sour/sharp = low - Integration with other attributes

5. Body (10 points)¶

Body Scoring:

Definition: - Tactile mouthfeel - Weight and texture - Viscosity

Evaluation: - Light to heavy - Syrupy, creamy, juicy - Coating quality - Texture

Not Just Strength: - Physical sensation - Independent of concentration - Oil and colloids

6. Balance (10 points)¶

Balance Scoring:

Definition: - How well attributes work together - Harmony of flavour, acidity, body, aftertaste

High Scores: - No single element dominates - Complementary attributes - Pleasing integration - Cohesive experience

Low Scores: - One attribute overpowers - Disjointed flavours - Imbalanced acidity/body - Clashing notes

7. Uniformity (10 points)¶

Uniformity Scoring:

Definition: - Consistency across cups - Cup-to-cup variation

Scoring: - 5 cups evaluated - 2 points per consistent cup - Maximum 10 if all identical

Indicates: - Processing consistency - Green coffee uniformity - Roast evenness - Sample integrity

8. Clean Cup (10 points)¶

Clean Cup Scoring:

Definition: - Absence of defects - Clarity of flavours - "Transparency"

Scoring: - 5 cups evaluated - 2 points per clean cup - Any defect = points lost

Defects That Reduce Score: - Ferment, sour, mouldy - Phenolic, chemical - Dirty, earthy (if defect) - Any off-flavours

9. Sweetness (10 points)¶

Sweetness Scoring:

Definition: - Perceived sweetness - Pleasant, sugary quality - Absence of harshness

Scoring: - 5 cups evaluated - 2 points per sweet cup - Natural sugar perception

Indicates: - Proper ripeness - Good processing - Optimal roast development - Quality potential

10. Overall (10 points)¶

Overall Scoring:

Definition: - Holistic quality impression - Cupper's personal evaluation - Combines all factors

Considerations: - Would you drink it? - Quality level overall - Complexity and interest - Uniqueness - Repeatability

Subjectivity: - More personal than other scores - Expert opinion valued - Experience-dependent - Can break ties

Defects¶

Defect Categories¶

Taint (2 points per cup): - Minor, partial defects - Slight off-notes - Recoverable quality issues - Examples: slight mustiness, mild paper

Fault (4 points per cup): - Major, full defects - Severe off-flavours - Unacceptable quality issues - Examples: fermented, mouldy, phenolic

Scoring: - Evaluate all 5 cups - Multiply by number of affected cups - Deduct from total

Example: - 2 cups with taint = -4 points - 1 cup with fault = -4 points

Common Defects¶

See: Defect Recognition Training

Processing Defects: - Fermented, sour, vinegar - Mouldy, musty - Over-fermented

Roast Defects: - Scorched, burnt - Underdeveloped, grassy - Baked

Other: - Phenolic, medicinal - Potato defect - Rubber, petroleum

Final Score Calculation¶

Scoring Process¶

Step 1: Score each of 10 attributes (6.00-10.00) Step 2: Sum all attribute scores (60-100 possible) Step 3: Evaluate defects across 5 cups Step 4: Calculate defect deductions Step 5: Subtract defects from total

Formula: Final Score = (Sum of 10 Attributes) - (Total Defect Points)

Example Scoring¶

Attributes: - Fragrance/Aroma: 7.50 - Flavour: 8.00 - Aftertaste: 7.75 - Acidity: 8.25 - Body: 7.50 - Balance: 8.00 - Uniformity: 10.00 - Clean Cup: 10.00 - Sweetness: 10.00 - Overall: 7.75

Sum: 84.75

Defects: - 0 taints, 0 faults = 0 deduction

Final Score: 84.75

Quality Classifications¶

Specialty Grade¶

80.00 - 100.00 points: - Specialty coffee - Premium quality - Distinctive attributes - Clean, free of defects

Subcategories: - 90-100: Outstanding/Exceptional - 85-89.99: Excellent - 80-84.99: Very Good

Premium Grade¶

75.00 - 79.99 points: - Above commodity quality - Some nice attributes - Minor defects acceptable - Commercial specialty blend

Commercial Grade¶

Below 75.00 points: - Commodity quality - Instant coffee - Low-grade blends - Significant defects

Cupping Protocol¶

SCA Cupping Protocol ¶

Setup: - 5 cups per sample - 8.25g coffee per cup - 150ml water per cup - Roasted 8-24 hours prior - Medium roast development

Process: 1. Evaluate dry fragrance 2. Add 93°C water 3. Wait 3-5 minutes 4. Break crust, evaluate aroma 5. Skim surface 6. Cool to 70°C, begin tasting 7. Evaluate at multiple temperatures 8. Score attributes

Temperatures: - 70°C: Hot evaluation - 60°C: Warm (optimal) - 50°C: Cool - All temperatures inform scoring

Best Practices¶

Scoring Consistency¶

Calibration: - Regular Calibration Sessions - Known reference coffees - Panel discussions - Statistical monitoring

Avoiding Bias: - Blind Tasting - Randomized samples - Independent scoring first - Group discussion after

Documentation¶

Notes Section: - Write specific descriptors - Note intensity - Document defects - Explain overall score

Reference: - Use SCA Flavour Wheel - Specific, not generic - Capture complexity - Aid communication

Common Mistakes¶

Score Compression: - Using only 7-8 point range - Fear of extremes - ../Tasting Coffee/Anchoring on first sample - Use full 6-10 scale

Inconsistent Standards: - Varying baseline - Attribute confusion - Defect tolerance variation - Need regular calibration

Over-Complexity: - Too much description - Over-analysis - Missing obvious - Trust immediate impressions

Training¶

Learning to Use the Form¶

Foundation: - Understand each attribute - Practice with references - Blind triangle tests - Group calibration

Intermediate: - Q Grader Certification course - Regular production cupping - Diverse origins and processes - Defect identification practice

Advanced: - Panel leadership - Q Instructor development - Competition judging - International calibration

Digital Tools¶

Apps and Software: - Cropster (industry standard) - Firedancer - VST CoffeeTools - Artisan

Features: - Digital form filling - Automatic calculation - Data storage and analysis - Multi-user collaboration

Paper Forms: - Still widely used - SCA website download - Training standard - Competition requirement

SCA Cupping Protocol - Methodology
Q Grader Certification - Using the form
Specialty Grade - 80+ point threshold
Defect Identification - Reducing scores
Calibration Sessions - Panel alignment
Individual attribute scoring pages