The SCA scoring protocol was created at the same time as the Specialty Coffee Association of America, in 1982. The main objective of the protocol was to separate specialty coffee from commercial or conventional coffee. The maximum possible valuation for this protocol is 100 points and it is considered from 80 points onwards the borderline at which we classify a coffee as a specialty coffee.
How do we prepare for the appraisal?
To evaluate the coffees with maximum attention, it is recommended to prepare a table with 6-9 samples for a cupping session. The total duration of the session is 45 minutes from the time the water is poured until the protocol is completed. During this period of time the cupper has to evaluate how the characteristics of the coffee evolve at three temperatures: hot, warm and room temperature.
Material: We will need 5 cups per sample (the volume of each one has to be 200-260 ml), spoons, glasses with water, glasses to clean the spoons, glasses to spit, napkins, codes with which we will have marked each one of the samples and a stopwatch.
Coffee: We will prepare a medium-light roast (60-65 for Agtron or Probat 90-105 -Colorette).
Water: Temperature +/-93, ppm-75-250 and ph-6.5.
Steps for the preparation of the tasting:
We weigh the coffee, depending on the volume of the cup – 5.5-6 (+/-0.1) grams of coffee per 100ml. of water.
We grind the coffee in each cup separately. By purging the mill between samples using a small amount of the same coffee, the grinding point is medium coarse (70% sample – 850mµ).
Prepare the table by placing a glass of hot water and a napkin near each sample.
We provide each taster with a spit cup and the SCA scoring form.
Once we have prepared the table with ground coffee, we do not touch the cups anymore.
Evaluation steps:
We analyze the intensity of roasting: we note whether some samples are darker or lighter in color than others.
We analyze the fragrance, the dry scent: we note the intensity and descriptors.
Pour the water, with the same speed and height as uniformly as possible. We wait 4 minutes.
We analyze the aroma of the crust, without touching it, and note the descriptors.
We “break” the crust, touching only the surface, without going down to the bottom of the cup as evenly as possible. Between cups, we pass the spoon through the nearest glass of hot water, so as not to contaminate the possible defects between cups. We analyze the aroma, note intensity and descriptors
When the aroma is analyzed, we clean the surface with 2 spoons.
We can start tasting between minute 10 and 12 from the beginning of the infusion, when the temperature reaches about 60 degrees.
We do a first round of calibration, we try all the cups on the table without valuing, but noting if there are some doubts about the uniformity or cleanliness of some cups, it is also a good time to note some descriptors that call more attention.
With the second pass (the temperature of the coffee will be close to 50 degrees) we can write down the coffee descriptors. We started to assess the characteristics, marking the scales but not yet putting the scores. Here we have to finish evaluating the uniformity, cleanliness and sweetness of the coffee, we also note the intensity and type of possible defect found.
With the third pass (the temperature is already close to 40 degrees) we have to see how the characteristics of the coffee evolve. Arrows indicate whether the score increases or decreases.
How is the valuation performed?
Aroma: score on a scale of 0.25 with a maximum of 10 points. It takes into account intensity and descriptors.
Flavor: score on a scale of 0.25 with a maximum of 10 points. It takes into account the descriptors.
Aftertaste: score on a scale of 0.25 with a maximum of 10 points. It takes into account intensity and quality.
Acidity: score on a scale of 0.25 with a maximum of 10 points. It takes into account intensity and type.
Body: score on a scale of 0.25 with a maximum of 10 points. It takes intensity into account.
Balance: score on a scale of 0.25 with a maximum of 10 points.
Cleanliness: score on a 2-point scale with a maximum of 10 points.
Sweetness: score on a 2-point scale with a maximum of 10 points.
Uniformity: score on a 2-point scale with a maximum of 10 points.
General: score on a scale of 0.25 with a maximum of 10 points.
How are defects evaluated?
A defect is a problem in the cup that can be caused by phenol, ferment, fungus, chemical stains or other types of stains that we can clearly name and that diminish both the quality and cleanliness of the cup.
Defect intensities:
2 points correspond to a defective stain – the defect can be named, which lowers the quality and cleanliness but allows the attributes of the coffee to be assessed.
4 points correspond to a strong defect – that seriously damages the quality and cleanliness of the cup, which also does not allow to see and evaluate other characteristics of the coffee.
The intensity of the defect found is multiplied by the number of cups containing the defect and the result is subtracted from the final score.
The last 5-10 minutes of the tasting are used to fill in the protocol and calculate the final scores.
Now that you know all about the SCA protocol, do you want to participate in our Open de cata?
