SCAA Cupping Form

and Calibration
Q Grading Program
The Solution For a More
Sustainable Future
Program Overview

The Q Grading System

is an internationally recognized
protocol for evaluating coffee quality.
 Vision of the Q System

Producers Blending Roasters & Consumers

Millers Retailers
Value

Exporters Importers

$
$
$

Lack of Differentiation
reduces earning
opportunities for producers Procurement is
less efficient

Overview of Current System

 Vision of the Q System

Producers Roasters & Consumers

Millers Retailers
C C
C Exporters Importers C
C C

C C C
C
Q Q
Q Q
Q Q
Q Q

Improved Improved Increased Increased Improved

Differentiation Quality Traceability Transparency Value
 Vision of the Q System

Producers Roasters & Consumers

Millers Retailers
C C
C Exporters Importers C
C C

C C C
C
Q Q
Q Q
Q Q
Q Q

Cupper Grading Q Market Q

Training System Certification Linkages Licensing

Components of the Q Program

Current Activities

There are more than 2000 Licensed Q Graders

worldwide
Q Grading Services are currently offered in Central
America, Asia, Africa, Colombia and in the U.S.
Q Robusta program
Q instructors teaching in their own language and
countries
New updated exams for Arabica V. 4.0
Class Objectives

Explain the categories analyzed by the SCAA

cupping form
Score coffees accurately using the SCAA form.
Demonstrate SCAA protocols and use of SCAA
Cupping form to calibrate with others.
Show scoring of uniform, clean, and sweet as
it relates to the objective for specialty grade
coffees.
Identify taint and/or fault defects in the cup.
Program Agenda

.
1. SCAA cupping form
tutorial
2. Cup reference coffee
and calibrate
3. Cup a table of three
coffees and calibrate
scores and notes
Why score with the SCAA form?
Specialty coffees prices
are often a result of
scores.
To create a common
language for Specialty
grade coffee.
To fully explore what a
coffee has to offer.
To better understand
reports generated from
this form: (Technical reports, Q
certified lots, ECX, COTY)
What is Calibration?
Why Calibrate?
To help debunk the
notion that the quality of
coffee is purely
subjective!
To gain a better
understanding between
cultures coffee is
global!
To help mitigate
rejections.
To support price points.
 Specialty coffee
demands more notes
space.
origins demand more
room to be different from
each other.
asks that we elaborate
on acidity, body,
sweetness.
Specialty coffee needs to
be punished for defects.
SCAA Cupping Form
The point scale upper right corner

Specialty begins at good, or 6 points

Most of what we are used to in the specialty trade will
score between 7 and 8.5.
Watch out for safe scoring!
Please just use quarter points.
We read left to right
1. Sample ID.
2. Roast color- no value given. Mark
the roast color (middle)
3. Fragrance = dry smell
4. Aroma = crust wet smell
5. Vertical scale is always intuitive or
intensity and horizontal is always
your quality score.
6. Quality notes for discernible
characteristics.
7. Notes run along the bottom for
categorized notes.
 As we begin to slurp.
Taste hot, warm, and tepid.
Horizontal scale: Quality score if and/or when it
changes with temperature
Vertical scales: Immediate impressions or intensity
Final score in the upper right box.
The Objective and Balance

Each cup is worth 2 points.

Perfect objective = 30pts
Balance is a value judgment - the harmonious
combination of all flavor and texture nuances.
LETS PRACTICE!

7.5 8 8.5 7.75

7.25

8 8

X X
7.5 8
X
Overall, Deductions, and Final Score

7 79.5

2 2 4

75.5
Tips for quick tabulation:

Scores + perfect Final total

objective
All 7 + 30 79
All 8 + 30 86
All 9 + 30 93
Protocol Review
1. From 0-15 minutes after
grinding, fragrance (the
smell of the dry grounds)
can be evaluated.

2. 3-4 minutes after the water

is poured, the aroma is
evaluated by breaking the
crust with a spoon.

3. Break the crust with three

(and only 3) distinct rotating
motions.
Practice Three Samples

Lets Hit the

Cups!
Sample Mat
Calibration Cupping

Cup 3 different
coffees
Evaluate using
SCAA Cupping
Form
Calibration
Discussion