{"id":125123,"date":"2023-07-12T15:33:37","date_gmt":"2023-07-12T13:33:37","guid":{"rendered":"https:\/\/mareterracoffee.com\/blog\/protocole-de-punctuation-sca\/"},"modified":"2025-02-18T13:35:03","modified_gmt":"2025-02-18T12:35:03","slug":"protocole-de-punctuation-sca","status":"publish","type":"post","link":"https:\/\/mareterracoffee.com\/fr\/blog\/protocole-de-punctuation-sca\/","title":{"rendered":"Protocole de notation du SCA"},"content":{"rendered":"\n<p><\/p>\n\n<p>Le protocole de Ponctuation SCA a \u00e9t\u00e9 <strong>cr\u00e9\u00e9 en m\u00eame temps que la <a href=\"https:\/\/sca.coffee\/\">Specialty Coffee Association of America<\/a><\/strong>, en 1982. L&rsquo;objectif principal du protocole \u00e9tait de s\u00e9parer les caf\u00e9s <a href=\"https:\/\/mareterracoffee.com\/fr\/cafe-vert\/\">sp\u00e9ciaux <\/a>des caf\u00e9s commerciaux ou conventionnels. La note maximale possible pour ce protocole est de 100 points et 80 points ou plus est consid\u00e9r\u00e9 comme la limite \u00e0 partir de laquelle nous classons un caf\u00e9 comme caf\u00e9 de sp\u00e9cialit\u00e9.<\/p>\n\n<p><\/p>\n\n<p><\/p>\n\n<h2 class=\"wp-block-heading\">Comment se pr\u00e9parer \u00e0 l&rsquo;\u00e9valuation ?<\/h2>\n\n<p>Pour \u00e9valuer les <a href=\"https:\/\/mareterracoffee.com\/fr\/cafe-vert\/\">caf\u00e9s<\/a> avec un maximum d&rsquo;attention, il est recommand\u00e9 de pr\u00e9parer une table avec 6 \u00e0 9 \u00e9chantillons pour une <a href=\"https:\/\/mareterracoffee.com\/fr\/blog\/vous-etes-vous-deja-demande-comment-le-cafe-est-deguste\/\">s\u00e9ance de cupping<\/a>. <strong>La dur\u00e9e totale de la s\u00e9ance est de 45 minutes<\/strong>, du moment o\u00f9 vous commencez \u00e0 verser l&rsquo;eau jusqu&rsquo;\u00e0 la fin du protocole. Pendant cette p\u00e9riode, le cupper doit \u00e9valuer l&rsquo;\u00e9volution des caract\u00e9ristiques du caf\u00e9 \u00e0 trois temp\u00e9ratures : chaude, ti\u00e8de et ambiante.<\/p>\n\n<ul class=\"wp-block-list\">\n<li><strong>Mat\u00e9riel :<\/strong> Nous aurons besoin de 5 gobelets par \u00e9chantillon (le volume de chaque gobelet doit \u00eatre de 200-260 ml), de cuill\u00e8res, de gobelets contenant de l&rsquo;eau, de gobelets pour nettoyer les cuill\u00e8res, de gobelets pour cracher, de serviettes, de codes pour marquer chaque \u00e9chantillon et d&rsquo;un chronom\u00e8tre.<\/li>\n\n\n\n<li><strong>Caf\u00e9:<\/strong> Nous pr\u00e9parerons un caf\u00e9 de torr\u00e9faction moyenne \u00e0 l\u00e9g\u00e8re (60-65 pour Agtron ou Probat 90-105 -Colorette).<\/li>\n\n\n\n<li><strong>Eau :<\/strong> temp\u00e9rature +\/-93, ppm-75-250 et ph-6,5.<\/li>\n<\/ul>\n\n<div style=\"height:18px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<figure class=\"wp-block-image size-large\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/mareterracoffee.com\/wp-content\/uploads\/2023\/07\/tueste-1024x683.jpg\" alt=\"\" class=\"wp-image-143858\" srcset=\"https:\/\/mareterracoffee.com\/wp-content\/uploads\/2023\/07\/tueste-1024x683.jpg 1024w, https:\/\/mareterracoffee.com\/wp-content\/uploads\/2023\/07\/tueste-300x200.jpg 300w, https:\/\/mareterracoffee.com\/wp-content\/uploads\/2023\/07\/tueste-768x512.jpg 768w, https:\/\/mareterracoffee.com\/wp-content\/uploads\/2023\/07\/tueste-1536x1024.jpg 1536w, https:\/\/mareterracoffee.com\/wp-content\/uploads\/2023\/07\/tueste-2048x1365.jpg 2048w, https:\/\/mareterracoffee.com\/wp-content\/uploads\/2023\/07\/tueste-600x400.jpg 600w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n<h2 class=\"wp-block-heading\">Etapes de la pr\u00e9paration de la d\u00e9gustation :<\/h2>\n\n<ol class=\"wp-block-list\">\n<li><strong>Pesez<\/strong> le caf\u00e9, en fonction du volume de la tasse : 5,5-6 (+\/-0,1) grammes de caf\u00e9 pour 100 ml. de l&rsquo;eau.<\/li>\n\n\n\n<li><strong>Nous moulons le caf\u00e9 de chaque tasse s\u00e9par\u00e9ment.<\/strong> En purgeant le moulin entre les \u00e9chantillons \u00e0 l&rsquo;aide d&rsquo;une petite quantit\u00e9 du m\u00eame caf\u00e9, le point de mouture est moyennement grossier (\u00e9chantillon de 70% &#8211; 850m\u00b5).<\/li>\n\n\n\n<li><strong>Pr\u00e9parez la table <\/strong>en pla\u00e7ant un verre d&rsquo;eau chaude et une serviette pr\u00e8s de chaque \u00e9chantillon.<\/li>\n\n\n\n<li>Nous fournissons \u00e0 chaque d\u00e9gustateur un gobelet \u00e0 crachat et le formulaire de notation SCA.<\/li>\n\n\n\n<li>Une fois que nous avons pr\u00e9par\u00e9 la table avec du caf\u00e9 moulu, nous ne touchons plus aux tasses.<\/li>\n<\/ol>\n\n<h2 class=\"wp-block-heading\">\u00c9tapes d&rsquo;\u00e9valuation :<\/h2>\n\n<ol class=\"wp-block-list\">\n<li>Nous <strong>analysons l&rsquo;intensit\u00e9 de la torr\u00e9faction<\/strong>: nous notons si certains \u00e9chantillons ont une couleur plus fonc\u00e9e ou plus claire que d&rsquo;autres.<\/li>\n\n\n\n<li><strong>Nous analysons<\/strong> le parfum, l&rsquo;Ar\u00f4me sec : nous notons l&rsquo;intensit\u00e9 et les descripteurs.<\/li>\n\n\n\n<li><strong>Versez l&rsquo;eau<\/strong>, avec la m\u00eame vitesse et la m\u00eame hauteur, aussi r\u00e9guli\u00e8rement que possible. Nous attendons 4 minutes.<\/li>\n\n\n\n<li><strong>Nous analysons l&rsquo;ar\u00f4me de la cro\u00fbte, <\/strong>sans la toucher, et notons les descripteurs.<\/li>\n\n\n\n<li><strong>Nous \u00ab\u00a0cassons\u00a0\u00bb la cro\u00fbte, en <\/strong>ne touchant que la surface, sans descendre au fond de la tasse, le plus uniform\u00e9ment possible. Entre deux tasses, nous passons la cuill\u00e8re au-dessus du verre d&rsquo;eau chaude le plus proche, afin de ne pas contaminer d&rsquo;\u00e9ventuels d\u00e9fauts entre les tasses. Nous analysons l&rsquo;ar\u00f4me, l&rsquo;intensit\u00e9 des notes et les descripteurs.<\/li>\n\n\n\n<li>Lorsque l&rsquo;ar\u00f4me est analys\u00e9,<strong> nous nettoyons la surface \u00e0 l&rsquo;aide de deux cuill\u00e8res<\/strong>.<\/li>\n\n\n\n<li>La <strong>d\u00e9gustation peut commencer <\/strong>entre la 10e et la 12e minute apr\u00e8s le d\u00e9but de l&rsquo;infusion, lorsque la temp\u00e9rature atteint environ 60 degr\u00e9s.<\/li>\n\n\n\n<li>Nous<strong> proc\u00e9dons \u00e0 une premi\u00e8re s\u00e9rie d&rsquo;\u00e9talonnages, nous essayons tous les gobelets sur la table sans les \u00e9valuer,<\/strong> mais en notant s&rsquo;il y a des doutes sur l&rsquo;uniformit\u00e9 ou la propret\u00e9 de certains gobelets, c&rsquo;est aussi le bon moment pour noter certains descripteurs qui attirent davantage l&rsquo;attention.<\/li>\n\n\n\n<li><strong>Au deuxi\u00e8me passage <\/strong>(la temp\u00e9rature du Caf\u00e9 sera d&rsquo;environ 50 degr\u00e9s)<strong> <\/strong>nous pouvons \u00e9crire <a href=\"https:\/\/mareterracoffee.com\/fr\/roue-descripteurs-cafe-vert\/\">les descripteurs du Caf\u00e9<\/a>. Nous commen\u00e7ons \u00e0 \u00e9valuer les caract\u00e9ristiques, en notant les \u00e9chelles mais sans donner de notes. Il s&rsquo;agit ici de terminer l&rsquo;<strong>\u00e9valuation de l&rsquo;uniformit\u00e9, de la propret\u00e9 et de la douceur du Caf\u00e9,<\/strong> nous notons \u00e9galement l<strong> &lsquo;intensit\u00e9 et le type de d\u00e9faut \u00e9ventuel constat\u00e9<\/strong>.<\/li>\n\n\n\n<li><strong>Au troisi\u00e8me passage <\/strong>(la temp\u00e9rature est d\u00e9j\u00e0 proche de 40 degr\u00e9s), il faut <strong>voir comment \u00e9voluent les caract\u00e9ristiques du Caf\u00e9<\/strong>. Les fl\u00e8ches indiquent si le score est en hausse ou en baisse. <\/li>\n\n\n\n<li>Au quatri\u00e8me passage (la temp\u00e9rature est proche de 30 degr\u00e9s), l&rsquo;\u00e9valuation, la description et les scores de tous les attributs doivent \u00eatre compl\u00e9t\u00e9s.<\/li>\n<\/ol>\n\n<div style=\"height:18px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/mareterracoffee.com\/wp-content\/uploads\/2023\/07\/Open-Cata-251-1024x683.jpg\" alt=\"\" class=\"wp-image-143862\" srcset=\"https:\/\/mareterracoffee.com\/wp-content\/uploads\/2023\/07\/Open-Cata-251-1024x683.jpg 1024w, https:\/\/mareterracoffee.com\/wp-content\/uploads\/2023\/07\/Open-Cata-251-300x200.jpg 300w, https:\/\/mareterracoffee.com\/wp-content\/uploads\/2023\/07\/Open-Cata-251-768x512.jpg 768w, https:\/\/mareterracoffee.com\/wp-content\/uploads\/2023\/07\/Open-Cata-251-1536x1024.jpg 1536w, https:\/\/mareterracoffee.com\/wp-content\/uploads\/2023\/07\/Open-Cata-251-2048x1365.jpg 2048w, https:\/\/mareterracoffee.com\/wp-content\/uploads\/2023\/07\/Open-Cata-251-600x400.jpg 600w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n<h2 class=\"wp-block-heading\">Comment se d\u00e9roule l&rsquo;\u00e9valuation ?<\/h2>\n\n<ul class=\"wp-block-list\">\n<li><strong>Ar\u00f4me<\/strong>: note sur une \u00e9chelle de 0,25 avec un maximum de 10 points. Il prend en compte l&rsquo;intensit\u00e9 et les descripteurs.<\/li>\n\n\n\n<li><strong>Go\u00fbt<\/strong>: note sur une \u00e9chelle de 0,25 avec un maximum de 10 points. Il prend en compte les descripteurs. <\/li>\n\n\n\n<li><strong>Arri\u00e8re-go\u00fbt<\/strong>: note sur une \u00e9chelle de 0,25 avec un maximum de 10 points. Il prend en compte l&rsquo;intensit\u00e9 et la qualit\u00e9.<\/li>\n\n\n\n<li><strong>Acidit\u00e9:<\/strong> note sur une \u00e9chelle de 0,25 avec un maximum de 10 points. Il tient compte de l&rsquo;intensit\u00e9 et du type.<\/li>\n\n\n\n<li><strong>Corps<\/strong>: note sur une \u00e9chelle de 0,25 avec un maximum de 10 points. Il tient compte de l&rsquo;intensit\u00e9. <\/li>\n\n\n\n<li><strong>Bilan<\/strong>: note sur une \u00e9chelle de 0,25 avec un maximum de 10 points.<\/li>\n\n\n\n<li><strong>Propret\u00e9<\/strong>: note sur une \u00e9chelle de 2 points avec un maximum de 10 points.<\/li>\n\n\n\n<li><strong>Douceur :<\/strong> note sur une \u00e9chelle de 2 points avec un maximum de 10 points.<\/li>\n\n\n\n<li><strong>Uniformit\u00e9<\/strong>: note sur une \u00e9chelle de 2 points avec un maximum de 10 points.<\/li>\n\n\n\n<li><strong>Globalement<\/strong>: note sur une \u00e9chelle de 0,25 avec un maximum de 10 points.<\/li>\n<\/ul>\n\n<h2 class=\"wp-block-heading\">Comment les d\u00e9fauts sont-ils \u00e9valu\u00e9s ?<\/h2>\n\n<p><\/p>\n\n<p><br\/>U<strong>n d\u00e9faut est un probl\u00e8me dans la tasse<\/strong> qui peut \u00eatre caus\u00e9 par du ph\u00e9nol, des ferments, des champignons, des taches chimiques ou d&rsquo;autres types de taches que nous pouvons clairement nommer et qui diminuent \u00e0 la fois la qualit\u00e9 et la propret\u00e9 de la tasse. Intensit\u00e9 des d\u00e9fauts :<\/p>\n\n<ul class=\"wp-block-list\">\n<li>2 points correspondent \u00e0 une tache d\u00e9fectueuse &#8211; le d\u00e9faut peut \u00eatre nomm\u00e9, ce qui diminue la qualit\u00e9 et la propret\u00e9 mais permet d&rsquo;\u00e9valuer les attributs du caf\u00e9.<\/li>\n\n\n\n<li>4 points correspondent \u00e0 un d\u00e9faut grave &#8211; qui porte gravement atteinte \u00e0 la qualit\u00e9 et \u00e0 la propret\u00e9 de la tasse et emp\u00eache de voir et d&rsquo;\u00e9valuer d&rsquo;autres caract\u00e9ristiques du caf\u00e9.  <\/li>\n<\/ul>\n\n<p><br\/>L&rsquo;intensit\u00e9 du d\u00e9faut constat\u00e9 est multipli\u00e9e par le nombre de tasses contenant le d\u00e9faut et le r\u00e9sultat est soustrait de la note finale. Les 5 \u00e0 10 derni\u00e8res minutes de la d\u00e9gustation sont utilis\u00e9es pour remplir le protocole et calculer les notes finales.<br\/><\/p>\n\n<p>Maintenant que vous connaissez le protocole SCA, vous souhaitez participer \u00e0 notre <a href=\"https:\/\/mareterracoffee.com\/fr\/open-de-cata\/\">Open de d\u00e9gustation<\/a>?<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Nous expliquons \u00e9tape par \u00e9tape le protocole utilis\u00e9 par la Specialty Coffee Association pour la notation des caf\u00e9s de sp\u00e9cialit\u00e9. <\/p>\n","protected":false},"author":5,"featured_media":125106,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[62,137],"tags":[2055,2064],"class_list":["post-125123","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-a-la-decouverte-du-cafe","category-blog-fr","tag-sca-fr","tag-techniques-de-degustation"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - 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