SCAA Protocols | Cupping Specialty Coffee

SCAA Protocols | Cupping Specialty Coffee Published by the Specialty Coffee Association of America Revised: December 16, 2015 Pages: Cover + 10. CUPPING_PROTOCOLS VERSION: 16 DEC2015. Purpose The Technical Standards Committee of the Specialty Coffee Association of America (SCAA) recommends these standards for Cupping Coffee . These guidelines will ensure the ability to most accurately assess the quality of the Coffee . Necessary Equipment Roasting Preparation Environment Cupping Preparation Sample Roaster Well Lit Balance (Scale). Agtron or other color Clean, no interfering Cupping glasses with reading device aromas lids Grinder Cupping tables Cupping spoons Quiet Hot water equipment Comfortable Forms and other temperature paperwork Limited distractions Pencils and clipboards (no phones, etc.)

CUPPING_PROTOCOLS • VERSION: 07DEC2015 8 of 10 or “sour” when unfavorable. At its best, acidity contributes to a coffee's liveliness, sweetness, and fresh- fruit character and is almost immediately experienced and evaluated when the coffee is first slurped into the mouth. Acidity that is overly intense or

Tags:

  Specialty, Protocol, Coffee, Cupping, Cupping protocols, Protocols cupping specialty coffee

Information