Detecting common taints and defects
How to recognize, describe, and differentiate common taints and defects in coffee during sensory evaluation.
Flavor aftertaste
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.
Cupping-style brews for evaluation
How cupping-style immersion brews are used to evaluate coffee quality, consistency, and defects in a standardized way.
Cupping forms and scoring
How to use cupping forms and scoring systems to evaluate coffee quality objectively and consistently.
Cup scoring and lot acceptance
This topic explains how cup scoring is used to evaluate coffee quality, the standards applied by the Specialty Coffee Association (SCA), and how scores determine whether lots are accepted or rejected in trade.