SCAA Protocols | Cupping Specialty Coffee Published by the Specialty Coffee Association of America (SCAA) Revid: November 21, 2009 • Pages: Cover + 7
Purpo
The Statistics & Standards Committee of the Specialty Coffee Association of America recommends the standards for cupping coffee. The guidelines will ensure the ability to most accurately asss the quality of the coffee.
Necessary Equipment
Roasting Preparation Environment Cupping Preparation Sample Roaster Well Lit Balance (Scale)march怎么读
Agtron or other color
Clean, no interfering aromas Cupping glass with lids reading device
Grinder Cupping tables Cupping spoons
Quiet Hot water equipment
Comfortable temperature Forms and other paperwork
Limited distractions (no
Pencils and clipboards
phones, etc.)
Cupping Glass | The type of glass recommended by the SCAA is a 5 or 6 ounce*
Manhattan or “rocks” glass. Porcelain bouillon bowls of 175-225 ml are also permitted. The cups should be clean with no apparent fragrance and at room temperature. Lids can be of any material. Porcelain “bullion bowls” of 175-225 ml are also permitted. *All cups ud should be of the same volume, dimensions, and material of manufacture.
Sample Preparation
Roasting
The sample should be roasted within 24 hours of cupping and allowed to rest for at least
8 hours.
Roast profile should be a light to light-medium roast, measured via the M- Basic
(Gourmet) Agtron scale of approximately 58 on whole bean and 63 on ground, +/- 1
point (55-60 on the standard scale or Agtron/SCAA Roast tile #55).
The roast should be completed in no less than 8 minutes and no more than 12 minutes.
Scorching or tipping should not be apparent.
Sample should be immediately air-cooled (no water quenching).
When they reach room temperature (app. 75º F or 20º C), completed samples should
then be stored in airtight containers or non-permeable bags until cupping to minimize
exposure to air and prevent contamination.
Samples should be stored in a cool dark place, but not refrigerated or frozen.
Determining Measurements
The optimum ratio is 8.25 grams of coffee per 150 ml of water, as this conforms to the
mid-point of the optimum balance recipes for the Golden Cup.
Determine the volume of water in the lected cupping glass and adjust weight of coffee to this ratio within +/- .25 grams.
Cupping Preparation
Sample should be ground immediately prior to cupping, no more than 15 minutes before infusion with water. If this is not possible, samples should be covered and infud not
more than 30 minutes after grinding.
sparepart
Samples should be weighed out as WHOLE BEANS to the predetermined ratio (e
above for ratio) for the appropriate cup fluid volume.
纹身培训学校Grind particle size should be slightly coarr than typically ud for paper filter drip
brewing, with 70% to 75% of the particles passing through a U.S. Standard size 20 mesh sieve. At least 5 cups from each sample should be prepared to evaluate sample
uniformity.
Each cup of sample should be ground by running a cleansing quantity of the sample
through the grinder, and then grinding each cup's batch individually into the cupping
glass, ensuring that the whole and consistent quantity of sample gets deposited into
each cup. A lid should be placed on each cup immediately after grinding.
Pouring
Water ud for cupping should be clean and odor free, but not distilled or softened.
Ideal Total Dissolve Solids are 125-175 ppm, but should not be less than 100 ppm or
more than 250 ppm.
The water should be freshly drawn and brought to approximately 200º F (93ºC) at the
time it is poured onto the ground coffee. *Temperature needs to be adjusted to elevation
The hot water should be poured directly onto the measured grounds to the rim of the
cup, making sure to wet all of the grounds. The grounds to steep undisturbed for a
knowledge is power>mouthwateringperiod of 3-5 minutes before evaluation.预告片英语
Sample Evaluation
Sensory testing is done for three reasons:
To determine the actual nsory differences between samples
To describe the flavor of samples
To determine preference of products
No one test can effectively address all of the, but they have common aspects. It is important for the evaluator to know the purpo of the test and how results will be ud. The purpo of this cupping protocol is the determination of the cupper’s perception of quality. The quality of specific flav
or attributes is analyzed, and then drawing on the cupper’s previous experience, samples are rated on a numeric scale. The scores between samples can then be compared. 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. The specific flavor attributes are positive scores of quality reflecting a judgment rating by the cupper; Defects are negative scores denoting unpleasant flavor nsations; the Overall score is bad on the flavor experience of the individual cupper as a personal appraisal. The are rated on a 16-point scale reprenting levels of quality in quarter point increments between numeric values from 6 to 9. The levels are:
Quality y Scale
6.00 - Good
7.00 - Very Good
8.00 - Excellent
9.00 - Outstanding
6.25
7.25
8.25
nov9.25
6.5
7.5
8.5
9.5
6.75
7.75
8.75
9.75 Theoretically the above scale ranges from a minimum value of 0 to a maximum value of 10 points. The lower end of the scale is below specialty grade.
Evaluation Procedure | Samples should first be visually inspected for roast color. This is marked on the sheet and may be ud as a reference during the rating of specific flavor attributes. The quence of rating each attribute is bad on the flavor perception changes caud by decreasing temperature of the coffee as it cools:
Step #1 – Fragrance/Aroma
Within 15 minutes after samples have been ground, the dry fragrance of the samples
should be evaluated by lifting the lid and sniffing the dry grounds.
After infusing with water, the crust is left unbroken for at least 3 minutes but not more
台灯的英语单词than 5 minutes. Breaking of the crust is done by stirring 3 times, then allowing the foam to run down the back of the spoon while gently sniffing. The Fragrance/Aroma score is then marked on the basis of dry and wet evaluation.
Step #2 – Flavor, Aftertaste, Acidity, Body, and Balance
When the sample has cooled to 160º F (71º C), in about 8-10 minutes from infusion,
evaluation of the liquor should begin. The liquor is aspirated into the mouth in such a
way as to cover as much area as possible, especially the tongue and upper palate.
Becau the retro nasal vapors are at their maximum intensity at the elevated
temperatures, Flavor and Aftertaste are rated at this point.
As the coffee continues to cool (160º F - 140º F), the Acidity, Body and Balance are rated next. Balance is the cupper’s asssment of how well the Flavor, Aftertaste, Acidity, and Body fit together in a synergistic combination.
The cupper’s preference for the different attributes is evaluated at veral different
temperatures (2 or 3 times) as the sample cools. To rate the sample on the 16-point scale, circle the appropriate tick-mark on the cupping form. If a change is made (if a sample
gains or los some of its perceived quality due to temperature changes), re-mark the
horizontal scale and draw an arrow to indicate the direction of the final score.
Step #3 – Sweetness, Uniformity, and Cleanlinessoversleep
As the brew approaches room temperature (below 100º F) Sweetness, Uniformity, and
lycopeneClean Cup are evaluated. For the attributes, the cupper makes a judgment on each
individual cup, awarding 2 points per cup per attribute (10 points maximum score).
