SCA cupping protocol step-by-step

The official step-by-step Specialty Coffee Association (SCA) cupping protocol used globally to evaluate coffee quality with consistency and objectivity.

Coffee Basics Nerds
July 19, 2025
2 min read

Article 1 of 12 in Sensory Analysis & Flavor Science/

Purpose of Cupping

Provides a standardized method to evaluate aroma, flavor, body, acidity, and defects.
Ensures comparability across producers, roasters, and Q-graders.

Step-by-Step Protocol

1. Setup

Use 5 cups per sample for reliability.
Grind 8.25 g coffee per cup (medium grind, like cupping grind).
Ratio: 8.25 g coffee / 150 ml water.
Place grounds in cupping bowls and cover.

2. Dry Fragrance

Smell dry grounds for aroma assessment.
Note intensity and qualities (floral, nutty, fruity, earthy).

3. Brewing

Pour 93 °C water over grounds to brim of cup.
Start timer at pour.
Allow coffee to steep for 4 minutes.

4. Breaking the Crust

At 4 minutes, break crust by stirring 3 times with spoon.
Smell released aromatics (“breaking the crust” moment is critical).
Rinse spoon between cups.

5. Skimming

Remove floating grounds and foam after breaking.
Leave liquid surface clean.

6. Tasting

Begin tasting at ~8–10 minutes when coffee cools.
Use spoon to slurp coffee strongly, aerating across palate.
Evaluate across multiple temperatures as coffee cools.

7. Scoring

Use SCA cupping form, scoring categories 6–10:
Fragrance/Aroma
Flavor
Aftertaste
Acidity
Body
Balance
Uniformity
Clean Cup
Sweetness
Overall
Defects recorded as “taints” (–2 points) or “faults” (–4 points).

Key Notes

Q Graders follow strict calibration for consistent scoring.
Total score above 80 → specialty grade.
Repeatability ensures fair comparison across regions and lots.

Summary

The SCA cupping protocol standardizes evaluation with a measured ratio, precise timing, aroma checks, crust breaking, skimming, and structured scoring. This process ensures global consistency in determining coffee quality and identifying flavor potential.

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