Specialty Coffee Association of America Coffee Cupping Form Quality scale: 6.00 - Good 7.00 - Very Good 8.00 - Excellent 9.00 - Outstanding Name: 6.25 7.25 8.25 9.25 6.50 7.50 8.50 9.50 Date: 6.75 7.75 8.75 9.75 Sample # Roast Score: Score: Score: Score: Score: Score: Score: Total Level Fragrance/Aroma Flavor Acidity Body Uniformity Clean Cup ...

Arabica Cupping Form Name: Date: Table no: 6.00 - GOOD 6.25 6.50 6.75 7.00 - VERY GOOD 7.25 7.50 7.75 8.00 - EXCELLENT 8.25 8.50 8.75 9.00 - OUTSTANDING 9.25 9.50 9.75 Quality Scale ... This form is designed and intended to be used in conjunction with the SCA Protocol for Cupping Specialty Coffee.

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Nov 23, 2022 · If you’ve participated in any Specialty Coffee Association (SCA) events or activities over the past few years, it’s likely you’re aware that the SCA is evolving the existing cupping form and protocol, valid for close to 20 years with few changes despite the evolution of the specialty coffee industry and sensory science, into a coffee value assessment system.

Apr 2, 2020 · The SCA Cupping Form is the Global Standard for cupping coffee, learn all about it from the coffee experts at Royal New York. ... If any cup is different, that cup is marked on the sheet and 2 points are reduced from the total scoring potential of 10 points. If a box is checked move on to ‘Clean Cup.’ If nothing is checked, the coffee ...

The SCA cupping sheet is an effective internationally recognised cupping form used for assessing coffee flavour characteristics and quality. The digital download for this sheet is available here; Alternatively, if you’d prefer going digital you could try using the app – Catador on Android and iPhone. The low cost for the app is totally ...

The use of scoresheets ensures a degree of objectivity and comparability in coffee quality evaluation, making it a fundamental tool in the coffee cupping process. The links below are to popular scoresheets and their respective protocols: Specialty Coffee Association SCA(A) Cupping Forms 2024 Washed Arabica. SCA Cupping form Current – PDF

The sample should be roasted within 24 hours of cupping and allowed to rest for at least 8 hours. ! 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. The coffee shall meet the

Dec 2, 2024 · The Specialty Coffee Association’s 2004 Cupping Protocol and Form has been a useful tool for cuppers around the world to grade coffees and share their feedback with producers and coffee traders alike. But in 2023, they released a beta version of their new cupping form, the SCA Coffee Value Assessment (CVA).

SCAA Score Sheet - Free download as PDF File (.pdf), Text File (.txt) or read online for free. This document is a coffee cupping form used by the Specialty Coffee Association of America to evaluate coffee samples. It includes fields to score samples on their fragrance/aroma, flavor, acidity, body, uniformity, clean cup, and overall quality using a scale of 6 to 10.