SCAA CUPPING FORM PDF

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An SCA protocol is a qualifiable recommended process that the standards committee has agreed upon and may include individual standards. If the coffee imperfection is not found in the Defect Handbook, it is not considered a defect for purposes of Evaluation.

These guidelines will ensure the ability to most accurately assess the quality of the coffee. Cupping Glasses Cupping vessels shall be of tempered glass or ceramic material. They shall be between 7 and 9 fluid ounces ml to ml , with a top diameter of between 3 and 3. All cups used shall be of identical volume, dimensions and material of manufacture, and have lids.

No one test can effectively address all of these, but they have common aspects. It is important for the evaluator to know the purpose of the test and how results will be used. The purpose of this cupping protocol is the determination of the cupper's perception of quality. The quality of specific flavor attributes is analyzed, and then drawing on the cupper's previous experience, samples are rated on a numeric scale.

The scores between samples can then be compared. Coffees that receive higher scores should be noticeably better than coffees that receive lower scores. The specific flavor attributes are positive scores of quality reflecting a judgment rating by the cupper; Defects are negative scores denoting unpleasant flavor sensations; the Overall score is based on the flavor experience of the individual cupper as a personal appraisal.

These are rated on a point scale representing levels of quality in quarter point increments between numeric values from 6 to 9. These levels are:. Theoretically, the above scale ranges from a minimum value of 0 to a maximum value of 10 points. The lower end of the scale is below specialty grade. Evaluation Procedure Samples should first be visually inspected for roast color. This is marked on the sheet and may be used as a reference during the rating of specific flavor attributes.

The sequence of rating each attribute is based on the flavor perception changes caused by decreasing temperature of the coffee as it cools:. The attribute score is recorded in the appropriate box on the cupping form. On some of the positive attributes, there are two tick-mark scales.

The Final Score is calculated by first summing the individual scores given for each of the primary attributes in the box marked "Total Score. Separation of coffee products is recognized as an SCAA Best Practice in manufacturing, including quality control and product development functions to protect the integrity of coffee products and prevent product contamination.

Roasted coffee and raw green coffee products shall be separated, also organic and non-organic coffee products shall be further separated. The following areas should have provisions for separating green coffee and roasted coffee, organic coffee and non-organic coffee. This list may not be complete for all coffee companies and operational situations.

Cart 0. Sign In My Account. What is a protocol? The numbers of full defects are calculated on a basis of grams of green coffee sample. Bean imperfections need to have the specific bean characteristics and criteria as they appear on the picture and physical description in the Defect Handbook to be considered a defect. A full defect can be a Category 1 primary or a Category 2 secondary defect.

Specialty Grade samples must have zero Category 1 defects and no more than five Category 2 defects. A full defect is composed of one or more single defects depending on the impact each one has on the cup. A full defect cannot be a fraction or a decimal. The correct way to count a defect is to consider defect numbers as integers rounding down instead of up.

In the case that more than one defect is observed in a coffee bean, it shall be counted only as the defect that has the greatest impact on the quality of the cup, the defects listed first in the SCA Green Arabica Defect Handbook are considered to have the greatest impact on cup quality.

A bean is deemed immature only if the silverskin is still firmly attached. To determine this, one may scratch it with a fingernail or rub the bean on a rough surface. It is to be filled out completely.

Each grader primary grader and verification grader must write their name, date and the Sample identification code number in the space provided. Clearly specify the Grade of the coffee in the space provided on the form stating one of the following classifications: Specialty Grade Below Specialty Grade Show the calculation from individual defects to full defect equivalent. All final results are based on a gram sample equivalent.

Summarize the total number of Category 1 and Category 2 defects. This final result must be recorded on the upper right hand corner box of the grading form. Each sample must be evaluated for color. A Greenish or inferior sample would not qualify.

Each sample must also be evaluated for foreign odors. Graders need to stick their nose into the sample and inhale strongly to detect any foreign odor. Only samples that are completely free of foreign odors can qualify as Specialty Grade.

Separation of Coffee Products Separation of coffee products is recognized as an SCAA Best Practice in manufacturing, including quality control and product development functions to protect the integrity of coffee products and prevent product contamination. Functional Details The following areas should have provisions for separating green coffee and roasted coffee, organic coffee and non-organic coffee.

Warehouse Storage Storage bins Re-work bins Sample trays. Sample roaster. Balance Scale. Agtrong or other color reading device. Clean, no interfering aromas. Cupping glasses with lids. Cupping spoons. Hot water equipment. Comfortable temperature. Forms and other paperwork.

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SCAA Cupping Score Form

When we originally designed the coffee app, we planned to use the SCAA method. However, we realized that while it's an excellent tool for professionals, it's not a perfect fit for normal coffee drinkers. One key problem is that it was designed to be used at origin, where graders are concerned about avoiding defects as much as they are concerned about finding flavorful and interesting coffee. By the time coffee gets to a customer, the defective coffee lots have been weeded out aka sold to commercial roasters for use in blends. So we made three key changes. The SCAA cupping form asks directly for a 'fragrance' and 'flavor' score. It also has a place to record 'dry' and 'break' aroma.

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Cupping Form SCA and Academy of Coffee Excellence

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