A Specialty Coffee Association Resource

Protocols and
Best Practices

Revised 2018
 Table of Contents
1 Protocols and Best Practices...........................................................4
2 Green Coffee Grading Protocols.....................................................4
The Specialty Coffee Association 2.1 Grading Principles...................................................................4, 5
(SCA) is a membership-based
2.2 Green Grading Form..............................................................5, 6
association built on foundations
of openness, inclusivity, and the 3 Cupping Protocols............................................................................... 7
power of shared knowledge. From 3.1 Necessary Equipment................................................................ 7
coffee farmers to baristas and
3.2 Sample Preparation...........................................................7, 8, 9
roasters, our membership spans
the globe, encompassing every 3.3 Sample Evaluation....................................................9, 10, 11, 12
element of the coffee value chain. 3.4 Individual Component Scores...............................12, 13, 14, 15
SCA acts as a unifying force within
the specialty coffee industry and
3.5 Final Scoring.............................................................................. 16
works to make coffee better 4 Brewing Best Practices.................................................................... 17
by raising standards worldwide
4.1 Elements & Device.................................................................... 17
through a collaborative and
progressive approach. Dedicated 5 Separation of Coffee Products...................................................... 18
to building an industry that is fair, 5.1 Functional Details..................................................................... 18
sustainable, and nurturing for all,
SCA draws on years of insights
and inspiration from the specialty
coffee community.

Note: No part of this resource may be

reproduced or published in any form
including but not limited to print,
photocopy, or electronic form without the
written permission of the Specialty Coffee
Association
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What is a protocol?
A protocol is a specific process recommended by the SCA Standards
Committee and Professional Development Department. An SCA protocol is a
qualifiable recommended process that the standards committee has agreed
upon and may include individual standards.

Green Coffee Grading Protocols

The Grading Green Coffee protocol is based on the SCA Green Arabica
Coffee Classification System (GACCS) version Spring 2000 and the SCA
Defect Handbook dated April 2, 2004. The Defect Handbook defines what are
considered defects for the SCA GACCS. If the coffee imperfection is not found
in the Defect Handbook, it is not considered a defect for purposes of Evaluation.

2.1 Grading Principles

The SCA GACCS determines the conversion or equivalent of single defects to
full defects.
The numbers of full defects are calculated on a basis of 350 grams of green
coffee sample.

Bean imperfections need to have the specific bean characteristics and

criteria as they appear on the picture and physical description in the Defect
Handbook to be considered a defect.

A full defect can be a Category 1 (primary) or a Category 2 (secondary)

defect.

Specialty Grade samples must have zero Category 1 defects and no more
than five Category 2 defects.

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2.1 Grading Principles (continued)

A full defect is composed of one or more single defects depending on the
impact each one has on the cup. Each defect is described in detail in the SCA
Defect Handbook.

A full defect cannot be a fraction or a decimal. The correct way to count a

defect is to consider defect numbers as integers rounding down instead of
up.

In the case that more than one defect is observed in a coffee bean, it shall be
counted only as the defect that has the greatest impact on the quality of the
cup, (the defects listed first in the SCA Green Arabica Defect Handbook are
considered to have the greatest impact on cup quality).

The SCA GACCS only defines two grades of coffee, Specialty Grade and
Premium Grade. Other grades need to be defined as “Not classified by SCA
GACCS”.

In cases where several beans are considered to constitute a full defect (such
as 5 broken beans = 1 full defect), the calculation showing the conversion of
single defects to the correct amount of full defects must be shown.

A bean is judged to be partial or full sour only if the orange/red color has
fully penetrated the body of the bean, but not if the red color is only present
on the silverskin (these are otherwise known as a “foxy” bean). A bean is
deemed immature only if the silverskin is still firmly attached. To determine
this, one may scratch it with a fingernail or rub the bean on a rough surface.

2.2 Green Grading Form

This form may be downloaded from the SCA store and available for free to
SCA members here. It is to be filled out completely.

Each grader (primary grader and verification grader) must write their name,
date and the Sample identification code number in the space provided.

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2.2 Green Grading Form (continued)

Clearly specify the Grade of the coffee in the space provided on the form
stating one of the following classifications:

• Specialty Grade

• Below Specialty Grade

• Show the calculation from individual defects to full defect equivalent.

• All final results are based on a 350 gram sample equivalent.

• Summarize the total number of Category 1 and Category 2 defects. This

final result must be recorded on the upper right hand corner box of the
grading form.

• Evaluation of the total number and type of defects will determine the
grade (Specialty/ Below Specialty) of the sample. This result must appear
in the box provided for GRADE.

• Each sample must be evaluated for color. Blue-Green, Bluish-Green and

Green are the acceptable colors for Specialty Grade. A Greenish or inferior
sample would not qualify.

• Each sample must also be evaluated for foreign odors. Graders need to
stick their nose into the sample and inhale strongly to detect any foreign
odor. Only samples that are completely free of foreign odors can qualify
as Specialty Grade.

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Cupping Protocols
3.1 Necessary Equipment
Roasting Preperation Environment Cupping Preparation
Sample Roaster Well Lit Balance (Scale)
Agtrong or other color Clean, no Cupping glasses
reading device interfering aromas with lids
Grinder Cupping Tables Cupping spoons
Comforable Hot water
temperature equipment
Forms and other
paperwork

Cupping Glasses Cupping vessels shall be of tempered glass or

ceramic material. They shall be between 7 and 9 fluid ounces (207
ml to 266 ml), with a top diameter of between 3 and 3.5 inches (76
- 89 mm). All cups used shall be of identical volume, dimensions and
material of manufacture, and have lids.

3.2 Sample Preperation

Roasting

• 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 SCA
Standard Grind for Cupping and be measured on coffee at room
temperature. The coffee shall meet the following measurements
with a tolerance of ± 1.0 units: (next page)

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3.2 Sample Preperation (continued)

• Agtron “Gourmet”: 63.0 • Javalytics: same as Agtron measurement
using either "Gourmet" or "Commercial"
• Agtron “Commercial”: 48.0 scales

• Colortrack: 62.0 • Lightells: same as Agtron measurements

using "Gourmet" scale
• Probat Colorette 3b: 96.0
• RoastRite: same as Agtron measurements
using “Gourmet” scal

• 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 selected cupping glass and adjust
weight of coffee to this ratio within +/- .25 grams.

Cupping Preperation

• 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 infused not more than 30 minutes after grinding.

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Cupping Preperation

• Samples should be weighed out as WHOLE BEANS to the predetermined

ratio (see above for ratio) for the appropriate cup fluid volume.

• Grind particle size should be slightly coarser than typically used 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 glasses, 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 used 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 period of 3-5 minutes before evaluation.

3.3 Sample Evaluation

Sensory testing is done for three reasons:
• To determine the actual sensory differences between samples

• To describe the flavor of samples

• To determine preference of products

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3.3 Sample Evaluation

No one test can effectively address all of these, but they have common
aspects. It is important for the evaluator to know the purpose of the test
and how results will be used. The purpose of this cupping protocol is the
determination of the cupper's perception of quality. The quality of specific
flavor 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 sensations;
the Overall score is based on the flavor experience of the individual cupper as
a personal appraisal. These are rated on a 16-point scale representing levels
of quality in quarter point increments between numeric values from 6 to 9.
These levels are:

Quality Scale

6.00 - Good 7.00 - Very Good 8.00 - Excellent 9.00 Outstanding

6.25 7.25 8.25 9.25
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.

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3.3 Sample Evaluation

Evaluation Procedure

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 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.Because the retro nasal vapors are at their
maximum intensity at these 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 assessment of how well
the Flavor, Aftertaste, Acidity, and Body fit together in a synergistic
combination.

• As the coffee continues to cool (160º F - 140º F), the Acidity, Body and
Balance are rated next. Balance is the cupper's assessment of how well
the Flavor, Aftertaste, Acidity, and Body fit together in a synergistic
combination.

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3.3 Sample Evaluation (continued)

Evaluation Procedure

Step #3 – Sweetness, Uniformity, and Cleanliness

• As the brew approaches room temperature (below 100º F) Sweetness,

Uniformity, and Clean Cup are evaluated. For these attributes, the cupper
makes a judgment on each individual cup, awarding 2 points per cup per
attribute (10 points maximum score).

• Evaluation of the liquor should cease when the sample reaches 70º F (21º
C) and the Overall score is determined by the cupper and given to the
sample as "Cupper's Points" based on ALL of the combined attributes.
Step #2 – Flavor, Aftertaste, Acidity, Body, and Balance

Step #4 – Scoring

• After evaluating the samples, all the scores are added as describe in the
"Scoring" section below and the Final Score is written in the upper right
hand box.

3.4 Individual Component Scores

The attribute score is recorded in the appropriate box on the cupping form.
On some of the positive attributes, there are two tick-mark scales.

• The vertical (up and down) scales are used to rank the intensity of the
listed sensory component and are marked for the evaluator's record.

• The horizontal (left to right) scales are used to rate the panelist's
perception of relative quality of the particular component based upon
their perception of the sample and experiential understanding of quality.

Each of these attributes is described more fully as follows:

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3.4 Individual Component Scores

• Fragrance/Aroma | The aromatic aspects include Fragrance (defined as
the smell of the ground coffee when still dry) and Aroma (the smell of
the coffee when infused with hot water). One can evaluate this at three
distinct steps in the cupping process: (1) sniffing the grounds placed into
the cup before pouring water onto the coffee; (2) sniffing the aromas
released while breaking the crust; and (3) sniffing the aromas released as
the coffee steeps. Specific aromas can be noted under "qualities" and the
intensity of the dry, break, and wet aroma aspects noted on the 5-point
vertical scales. The score finally given should reflect the preference of all
three aspects of a sample's Fragrance/Aroma.

• Flavor | Flavor represents the coffee's principal character, the "mid-

range" notes, in between the first impressions given by the coffee's first
aroma and acidity to its final aftertaste. It is a combined impression of
all the gustatory (taste bud) sensations and retro-nasal aromas that go
from the mouth to nose. The score given for Flavor should account for
the intensity, quality and complexity of its combined taste and aroma,
experienced when the coffee is slurped into the mouth vigorously so as to
involve the entire palate in the evaluation.

• Aftertaste | Aftertaste is defined as the length of positive flavor (taste

and aroma) qualities emanating from the back of the palate and
remaining after the coffee is expectorated or swallowed. If the aftertaste
were short or unpleasant, a lower score would be given.

• Acidity | Acidity is often described as "brightness" when favorable 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 dominating may be unpleasant, however,
and excessive acidity may not be appropriate to the flavor profile of
the sample. The final score marked on the horizontal tick-mark scale
should reflect the panelist's perceived quality for the Acidity relative to
the expected flavor profile based on origin characteristics and/or other
factors (degree of roast, intended use, etc.).

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3.4 Individual Component Scores (continued)

• Acidity (continued) | Coffees expected to be high in Acidity, such as a
Kenya coffee, or coffees expected to be low in Acidity, such as a Sumatra
coffee, can receive equally high preference scores although their intensity
rankings will be quite different.

• Body | The quality of Body is based upon the tactile feeling of the liquid
in the mouth, especially as perceived between the tongue and roof of the
mouth. Most samples with heavy Body may also receive a high score in
terms of quality due to the presence of brew colloids and sucrose. Some
samples with lighter Body may also have a pleasant feeling in the mouth,
however. Coffees expected to be high in Body, such as a Sumatra coffee,
or coffees expected to be low in Body, such as a Mexican coffee, can
receive equally high preference scores although their intensity rankings will
be quite different.

• Balance | How all the various aspects of Flavor, Aftertaste, Acidity

and Body of the sample work together and complement or contrast to
each other is Balance. If the sample is lacking in certain aroma or taste
attributes or if some attributes are overpowering, the Balance score
would be reduced.

• Sweetness | Sweetness refers to a pleasing fullness of flavor as well as

any obvious sweetness and its perception is the result of the presence
of certain carbohydrates. The opposite of sweetness in this context is
sour, astringency or "green" flavors. This quality may not be directly
perceived as in sucrose-laden products such as soft drinks, but will affect
other flavor attributes. 2 points are awarded for each cup displaying this
attribute for a maximum score of 10 points.

• Clean Cup | Clean Cup refers to a lack of interfering negative impressions

from first ingestion to final aftertaste, a "transparency" of cup. In
evaluating this attribute, notice the total flavor experience from the time
of the initial ingestion to final swallowing or expectoration. Any non-
coffee like tastes or aromas will disqualify an individual cup. 2 points are
awarded for each cup displaying the attribute of Clean Cup.

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• Uniformity | Uniformity refers to consistency of flavor of the different

cups of the sample tasted. If the cups taste different, the rating of this
aspect would not be as high. 2 points are awarded for each cup displaying
this attribute, with a maximum of 10 points if all 5 cups are the same.

• Overall | The "overall" scoring aspect is meant to reflect the holistically

integrated rating of the sample as perceived by the individual panelist.
A sample with many highly pleasant aspects, but not quite "measuring
up" would receive a lower rating. A coffee that met expectations as to its
character and reflected particular origin flavor qualities would receive a
high score. An exemplary example of preferred characteristics not fully
reflected in the individual score of the individual attributes might receive
an even higher score. This is the step where the panelists make their
personal appraisal.

• Defects | Defects are negative or poor flavors that detract from the
quality of the coffee. These are classified in 2 ways. A taint is an off-
flavor that is noticeable, but not overwhelming, usually found in the
aromatic aspects. A "taint" is given a "2" in intensity. A fault is an off-
flavor, usually found in the taste aspects, that is either overwhelming or
renders the sample unpalatable and is given an intensity rating of "4".
The defect must first be classified (as a taint or a fault), then described
("sour," "rubbery," "ferment," "phenolic" for example) and the description
written down. The number of cups in which the defect was found is then
noted, and the intensity of the defect is recorded as either a 2 or 4. The
defect score is multiplied and subtracted from the total score according to
directions on the cupping form.

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3.5 Final Scoring

The Final Score is calculated by first summing the individual scores given
for each of the primary attributes in the box marked "Total Score." Defects
are then subtracted from the "Total Score" to arrive at a "Final Score." The
following Scoring Key has proven to be a meaningful way to describe the
range of coffee quality for the Final Score.

Total Score Quality Classification

• 90-100 - Outstanding - Specialty

• 85-89.99 - Excellent - Specialty

• 80-84.99 - Very Good - Specialty

• < 80.0 - Below Specialty Quality - Not Specialty

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Brewing Best Practices

Coffee-to-Water Ratio: To achieve the Golden Cup Standard, the
recommended coffee-to-water ratio is 55 g/L ± 10%.

Coffee Preparation Temperature: To achieve the Golden Cup Standard,

water temperature, at the point of contact with coffee, is recommended
to fall between 200°F ± 5° & 94.0°C ± 2°.

4.1 Elements and Device

Measurable elements:

• Water: valid when brewing water meets SCA water quality standard

• Ratio of Coffee-to-Water (55 g/L ± 10%)

• Grind/particle size distribution: matches the time of coffee-to-water

contact

Equipment/brewing device:

• Time of Coffee-to-water Contact: 1-4 minutes Fine, 4-6 minutes Drip, 6-8
minutes Coarse

• Temperature: 200°F ± 5° & 94.0°C ± 2°)

• Turbulence (mixing action of water flowing through & around the coffee
particles to achieve a uniform extraction of soluble material)

• Filter media (least affect to brew flavor, body, time of contact & sediment
less than 75 milligrams per 100 milliliters)

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Separation of Coffee Products

Separation of coffee products is recognized as an SCA Best Practice
in manufacturing, including quality control and product development
functions to protect the integrity of coffee products and prevent product
contamination. Roasted coffee and raw (green) coffee products shall be
separated, also organic and non-organic coffee products shall be further
separated.

5.1 Functional Details

The following areas should have provisions for separating green coffee and
roasted coffee, organic coffee and non-organic coffee. This list may not be
complete for all coffee companies and operational situations.

• Warehouse Storage

• Storage bins

• Re-work bins

• Sample trays

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Protocols and Best Practices

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