SCA Cupping Protocol¶

The SCA (Specialty Coffee Association) Cupping Protocol is the global standard methodology for coffee sensory evaluation. It provides a systematic, reproducible framework used for quality assessment, purchasing decisions, competition judging, and quality control worldwide.

Purpose and Importance¶

Why Standardisation Matters: - Consistent evaluation across locations - Fair comparison of different coffees - Reproducible results - Shared language and methodology - Training standard - Industry communication

Applications: - Green coffee purchasing - Roast quality control - Competition judging - Q Grader Certification testing - Supplier evaluation - Coffee grading and classification

Equipment Requirements¶

Essential Items¶

Cupping Bowls: - Capacity: 150-200ml - Tempered glass or ceramic - 5 bowls per sample (minimum) - All identical

Cupping Spoons: - Deep bowl design - Stainless steel or silver-plated - Size: 8-10ml capacity - One per participant

Grinder: - Burr grinder (not blade) - Calibrated for cupping - Clean between samples - Consistent grind size

Water: - Clean, odour-free - Total dissolved solids: 125-175 ppm - Filtered or bottled - 93°C ± 1°C at pouring

Scale: - Precision to 0.1g - Calibrated regularly - One for weighing coffee

Kettle: - Temperature-controlled - Gooseneck preferred - Large capacity - Maintains 93°C

Timer: - Digital preferred - Accurate to seconds - Multiple timers helpful

Spittoon: - Clean, opaque container - One per cupper - Rinsing water available

Optional but Recommended¶

Agtron colour meter
Refractometer
pH meter
TDS meter
Thermometer
Cupping forms (SCA Cupping Form)
Sample roaster

Sample Preparation¶

Roasting Standard¶

Roast Level: - Light to medium - Agtron: 58 ± 1 (gourmet) - No scorching or tipping - Even development - 8-24 hours post-roast

Purpose: - Allows origin character - Consistent baseline - Minimises roast influence - Reveals defects

Sample Roaster Protocol: - 100-150g batches - 8-12 minute roast time - First crack + 2-3 minutes - Cool immediately - Document roast details

Grinding¶

Grind Size: - Slightly coarser than espresso - Slightly finer than drip - Target: 70-75% passing through US #20 sieve

Timing: - Grind immediately before cupping - Maximum 15 minutes before water addition - Grind all samples at once for speed - Clean grinder between samples

Consistency: - Same grind setting for all samples - Check periodically with sieve - Adjust if drift occurs - Document settings

Coffee to Water Ratio¶

Standard Ratio: - 8.25g coffee - 150ml water - Ratio: 1:18.18 - Results in approximately 1.3-1.5% TDS

Precision: - Weigh accurately (±0.1g) - Use same ratio for all samples - Temperature-compensated volume if using volumetric

Multiple Cups: - 5 cups per sample (minimum) - Allows assessment of Uniformity Scoring - Identifies inconsistencies - Statistical reliability

Cupping Procedure¶

Step 1: Dry Fragrance (0-2 minutes)¶

Evaluation: - Smell freshly ground coffee - Note aromatics - Rate intensity and quality - Record on SCA Cupping Form

Technique: - Bring bowl to nose - Short, sharp sniffs - Don't over-inhale - Avoid Olfactory Fatigue

What to Assess: - Quality of aroma - Intensity - Complexity - Initial impressions

Step 2: Water Addition (at 0 minutes)¶

Pouring: - Start timer as first water pours - Water temperature: 93°C ± 1°C - Pour gently to avoid splashing - Fill to 150ml mark - Cover bowl or allow to steep

Technique: - Pour all samples quickly (within 1 minute total) - Same water temperature for all - Avoid agitating grounds - Don't break crust yet

Step 3: Wet Aroma (at 3-5 minutes)¶

Breaking the Crust: - At 3-5 minutes after water addition - Use cupping spoon - Push down and pull back 3 times - Bring nose close - Inhale deeply during break

Evaluation: - Note aromatic changes from dry - Intensity and complexity - Quality of wet aroma - Record impressions

Technique: - Break gently but completely - Slurping Technique not yet used - Fresh nose for each sample - Reset palate between samples

Step 4: Cleaning the Cup (immediately after break)¶

Skimming: - Remove foam and floating grounds - Use two spoons - Skim from center outward - Rinse spoons between samples

Purpose: - Clean surface - Remove chaff and fines - Prepare for tasting - Improve clarity

Step 5: Initial Tasting (at 8-10 minutes, ~70°C)¶

First Taste: - Coffee still hot - Aromatics most prominent - Intensity evaluation - Initial flavour notes

Not Optimal Temperature: - Too hot for full evaluation - Preliminary assessment only - Main scoring comes later

Step 6: Optimal Temperature Tasting (at 12-15 minutes, 55-65°C)¶

Primary Evaluation: - This is the key assessment temperature - Flavours most balanced - Sweetness apparent - Complexity emerges - Body assessable

Slurping Technique: - Fill spoon - Bring to mouth - Aspirate loudly (slurp) - Spray across palate - Aerate and warm

Why Slurp: - Distributes coffee across palate - Retronasal Olfaction enhancement - Cools coffee slightly - Professional standard

Scoring: - Flavour Scoring - Aftertaste Scoring - Acidity Scoring - Body Scoring - Balance Scoring

Step 7: Cool Temperature Tasting (at 20-30 minutes, 40-50°C)¶

Final Assessment: - Persistent flavours - Aftertaste Evolution - Defects more apparent - Sweetness peaks - Final impressions

Importance: - Different compounds at different temps - Full picture requires range - Defects emerge when cool - Confirms or adjusts scores

Evaluation Attributes¶

On the SCA Cupping Form¶

Scored Attributes (6-10 points each): 1. Fragrance/Aroma (10) 2. Flavour Scoring (10) 3. Aftertaste Scoring (10) 4. Acidity Scoring (10) 5. Body Scoring (10) 6. Balance Scoring (10) 7. Uniformity Scoring (10) 8. Clean Cup Scoring (10) 9. Sweetness Scoring (10) 10. Overall Scoring (10)

Defects: - Taint: 2 points per cup - Fault: 4 points per cup - Deducted from total

Final Score: Sum of attributes - defect deductions = Final Score (60-100)

Descriptive Notes¶

Beyond Numbers: - Specific flavour descriptors - Use SCA Flavour Wheel - Note intensity - Document defects - Communicate character

Cupping Environment¶

Room Requirements¶

Neutral Environment: - No Ambient Odours - Good lighting (natural or full-spectrum) - Comfortable temperature (20-25°C) - Quiet, focused space - Clean, professional

Ventilation: - Fresh air circulation - No coffee roasting nearby - No food preparation - HVAC filtered

Layout: - Individual cupping stations - Adequate table space - Easy sample access - Spittoons accessible - Forms and writing surface

Hygiene¶

Personal: - No perfume or cologne - Clean clothing - Hand washing - No strong food before - See Ambient Odours guidelines

Equipment: - Clean bowls and spoons - Fresh water - Clean grinder - Sanitised surfaces - No cross-contamination

Best Practices¶

Before Cupping¶

Preparation: 1. Set up all equipment 2. Heat water to 93°C 3. Arrange samples 4. Code samples (blind if appropriate) 5. Prepare forms 6. Clean palate

Sample Management: - Randomise order - Blind Tasting when possible - Code clearly - Document everything

During Cupping¶

Technique: 1. Follow protocol precisely 2. Time accurately 3. Evaluate all temperatures 4. Take detailed notes 5. Score independently 6. Rinse spoon between samples

Focus: - Minimise distractions - Concentrate on coffee - Trust first impressions - Note evolving characteristics

After Cupping¶

Discussion: - Compare notes (after independent scoring) - Discuss differences - Reach consensus if needed - Document decisions

Documentation: - Record all scores - Save cupping forms - Note environmental conditions - Archive for reference

Common Mistakes¶

Technical Errors¶

Temperature Issues: - Water too cool or too hot - Inconsistent temperatures - Not measuring temperature - Ignoring ambient conditions

Ratio Problems: - Inaccurate weighing - Wrong water volume - Inconsistent across samples - Not accounting for evaporation

Timing Mistakes: - Not following protocol - Rushing evaluation - Skipping temperature stages - Breaking crust too early/late

Sensory Errors¶

../Tasting Coffee/Anchoring: - First sample sets baseline - Score compression - Not using full scale - See ../Tasting Coffee/Anchoring

Palate Fatigue: - Too many samples - No breaks - Strong defects early - Insufficient rinsing

Expectation Effects: - Knowing origin/price - Brand recognition - Previous scores - Confirmation bias

Calibration¶

Regular Practice¶

Calibration Sessions: - Weekly with team - Use known standards - Discuss differences - Align understanding

Reference Coffees: - Low (75 points) - Medium (82 points) - High (88 points) - Exceptional (92+ points)

Statistical Monitoring¶

Track Performance: - Individual score patterns - Panel Performance Monitoring - Range usage - Defect detection - Consistency over time

Advanced Techniques¶

Triangulation¶

../Triangle Tests: - Three cups: two identical, one different - Identify odd one - Builds discrimination - Training tool

Sequential Comparison¶

Comparative Cupping: - Same coffee different processes - Same origin different farms - Same day different batches - Crop year comparison

Removing Bias: - Anonymous coding - Randomised order - No identifying information - Independent scoring

Quality Grading¶

Specialty Grade¶

80+ Points: - Specialty Grade - Premium quality - Distinctive character - Clean, free of defects

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

Other Grades¶

75-79.99: Premium (commercial specialty) Below 75: Commercial grade

Training and Certification¶

Learning Path¶

Beginner: - SCA Sensory Skills Foundation - Regular cupping practice - Study flavour wheel - Attend sessions

Intermediate: - SCA Sensory Skills Intermediate - Lead cuppings - Develop consistency - Train others

Advanced: - Q Grader Certification - SCA Sensory Skills Professional - Q Instructor - Competition judging