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Protocols & Best Practices

What is a protocol?

A protocol is a specific process recommended by the SCA Standards Commission and Professional Development Department. An SCA protocol is a qualifiable recommended process that the standards committee has agreed upon and may include individual standards.

Greenish Java Grading Protocols

The Grading Green Coffee protocol is based on the SCA Greenish Arabica Coffee Classification System (GACCS) version Leap 2000 and the SCA Defect Handbook dated Apr ii, 2004. The Defect Handbook defines what are considered defects for the SCA GACCS. If the coffee imperfection is non found in the Defect Handbook, it is not considered a defect for purposes of Evaluation.

Grading Principles

• The SCA GACCS determines the conversion or equivalent of single defects to total defects.
• The numbers of full defects are calculated on a ground of 350 grams of green coffee sample.
• Bean imperfections need to have the specific bean characteristics and criteria as they appear on the picture and concrete description in the Defect Handbook to be considered a defect.
• A total defect tin can be a Category ane (primary) or a Category 2 (secondary) defect.
• Specialty Grade samples must have zero Category 1 defects and no more than five Category ii defects.
• A full defect is composed of one or more unmarried defects depending on the affect each one has on the loving cup. Each defect is described in detail in the SCA Defect Handbook.
• A full defect cannot be a fraction or a decimal. The correct way to count a defect is to consider defect numbers equally integers rounding down instead of up.
• In the instance that more 1 defect is observed in a coffee edible bean, information technology shall be counted only as the defect that has the greatest impact on the quality of the loving cup, (the defects listed first in the SCA Green Arabica Defect Handbook are considered to take the greatest touch on on cup quality).
• The SCA GACCS only defines 2 grades of coffee, Specialty Grade and Premium Grade. Other grades need to be defined as "Non classified by SCA GACCS".
• In cases where several beans are considered to constitute a full defect (such as five broken beans = 1 full defect), the calculation showing the conversion of unmarried defects to the right amount of full defects must be shown.
• A bean is judged to be partial or full sour only if the orange/red colour has fully penetrated the body of the bean, but not if the red colour is merely nowadays on the silverskin (these are otherwise known as a "foxy" edible bean). A bean is deemed immature only if the silverskin is still firmly fastened. To determine this, one may scratch it with a fingernail or rub the bean on a rough surface.

Green Grading Form

• This form may be downloaded from the SCA store and available for costless to SCA members here. It is to exist filled out completely.
• Each grader (primary grader and verification grader) must write their name, date and the Sample identification lawmaking 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
• Beneath Specialty Form
• Show the calculation from private defects to full defect equivalent.
• All final results are based on a 350 gram sample equivalent.
• Summarize the full number of Category 1 and Category two defects. This last result must be recorded on the upper correct hand corner box of the grading form.
• Evaluation of the total number and blazon of defects will determine the grade (Specialty/ Beneath Specialty) of the sample. This upshot must appear in the box provided for GRADE.
• Each sample must be evaluated for color. Blue-Green, Bluish-Green and Light-green are the acceptable colors for Specialty Form. A Greenish or junior sample would not qualify.
• Each sample must as well be evaluated for foreign odors. Graders need to stick their nose into the sample and inhale strongly to find any foreign odour. Simply samples that are completely free of foreign odors can authorize as Specialty Grade.

Cupping Protocols

The Statistics & Standards Commission of the SCA recommends these standards for cupping java. These guidelines volition ensure the ability to most accurately assess the quality of the coffee.

Necessary Equipment

Roasting Preparation	Surround	Cupping Preparation
Sample roaster	Well lit	Balance (Calibration)
Agtrong or other color reading device	Clean, no interfering aromas	Cupping glasses with lids
Grinder	Cupping tables	Cupping spoons
	Quiet	Hot h2o equipment
	Comfortable temperature	Forms and other paperwork

Cupping Glasses Cupping vessels shall be of tempered glass or ceramic material. They shall exist between 7 and 9 fluid ounces (207 ml to 266 ml), with a top diameter of between 3 and 3.5 inches (76 - 89 mm). All cups used shall be of identical volume, dimensions and material of manufacture, and have lids.

Sample Training

• Roasting
  • The sample should exist roasted within 24 hours of cupping and allowed to residual for at least 8 hours.
  • The roast level for cupping shall be measured between 30 minutes and 4 hours after roasting using coffee ground to the SCA Standard Grind for Cupping and be measured on coffee at room temperature. The coffee shall run into the following measurements with a tolerance of ± 1.0 units:
    • Agtron "Gourmet": 63.0
    • Agtron "Commercial": 48.0
    • Colortrack: 62.0
    • Probat Colorette 3b: 96.0
    • Javalytics: same every bit Agtron measurement using either "Gourmet" or "Commercial" scales
    • Lightells: same as Agtron measurements using "Gourmet" scale
    • RoastRite: aforementioned every bit Agtron measurements using "Gourmet" scale
  • The roast should exist completed in no less than 8 minutes and no more than 12 minutes. Scorching or tipping should not be apparent.
  • Sample should be immediately air-cooled (no water quenching).
  • When they reach room temperature (app. 75º F or 20º C), completed samples should then be stored in airtight containers or not-permeable bags until cupping to minimize exposure to air and prevent contamination.
  • Samples should be stored in a cool dark place, simply not refrigerated or frozen.
• Determining Measurements
  • The optimum ratio is 8.25 grams of java per 150 ml of water, as this conforms to the mid-point of the optimum balance recipes for the Golden Cup.
  • Determine the volume of water in the selected cupping drinking glass and adjust weight of coffee to this ratio within +/- .25 grams.
• Cupping Training
  • Sample should be ground immediately prior to cupping, no more than 15 minutes earlier infusion with h2o. If this is not possible, samples should be covered and infused not more than than 30 minutes after grinding.
  • Samples should be weighed out equally WHOLE BEANS to the predetermined ratio (see above for ratio) for the appropriate cup fluid volume.
  • Grind particle size should exist slightly coarser than typically used for paper filter drip brewing, with 70% to 75% of the particles passing through a U.S. Standard size twenty mesh sieve. At to the lowest degree v cups from each sample should be prepared to evaluate sample uniformity.
  • Each cup of sample should be ground by running a cleansing quantity of the sample through the grinder, and so grinding each cup's batch individually into the cupping glasses, ensuring that the whole and consequent quantity of sample gets deposited into each cup. A lid should be placed on each cup immediately after grinding.
• Pouring
  • Water used for cupping should be make clean and scent gratis, just non distilled or softened. Ideal Full Dissolve Solids are 125-175 ppm, simply should not exist less than 100 ppm or more than 250 ppm.
  • The h2o should be freshly drawn and brought to approximately 200º F (93ºC) at the time information technology is poured onto the ground coffee. Temperature needs to be adjusted to elevation
  • The hot water should exist poured directly onto the measured grounds to the rim of the loving cup, making sure to wet all of the grounds. The grounds to steep undisturbed for a period of three-five minutes before evaluation.

Sample Evaluation

Sensory testing is done for three reasons:

• To determine the actual sensory differences between samples
• To describe the flavor of samples
• To determine preference of products

No i test tin can effectively address all of these, merely they have common aspects. It is important for the evaluator to know the purpose of the exam and how results will be used. The purpose of this cupping protocol is the conclusion of the cupper's perception of quality. The quality of specific flavor attributes is analyzed, and so drawing on the cupper's previous feel, samples are rated on a numeric calibration. The scores between samples can then be compared. Coffees that receive higher scores should be noticeably better than coffees that receive lower scores.

The Cupping Form provides a means of recording of import flavor attributes for java: Fragrance/Olfactory property, Flavor, Aftertaste, Acerbity, Body, Residuum, Uniformity, Clean Cup, Sugariness, Defects, and Overall. 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 feel of the individual cupper as a personal appraisement. These are rated on a sixteen-betoken scale representing levels of quality in quarter point increments between numeric values from 6 to 9. These levels are:

Quality Scale

6.00 - Good	vii.00 - Very Skilful	8.00 - Excellent	9.00 - Outstanding
6.25	vii.25	8.25	9.25
6.v	7.5	8.5	nine.five
6.75	vii.75	8.75	nine.75

Theoretically, the above scale ranges from a minimum value of 0 to a maximum value of 10 points. The lower finish of the scale is below specialty grade.

Evaluation Procedure Samples should starting time exist visually inspected for roast colour. This is marked on the sail and may exist used as a reference during the rating of specific flavour attributes. The sequence of rating each attribute is based on the flavour perception changes caused past decreasing temperature of the coffee as information technology cools:

• Step #ane – Fragrance/Aroma
  • Within 15 minutes after samples take been ground, the dry fragrance of the samples should be evaluated by lifting the hat and sniffing the dry grounds.
  • Afterward infusing with water, the crust is left unbroken for at to the lowest degree 3 minutes but not more than 5 minutes. Breaking of the crust is done past stirring 3 times, then allowing the foam to run down the dorsum of the spoon while gently sniffing. The Fragrance/Odor score is then marked on the footing of dry and moisture evaluation.
• Step #ii – Season, Palatableness, Acerbity, Body, and Balance
  • When the sample has cooled to 160º F (71º C), in near 8-10 minutes from infusion, evaluation of the liquor should brainstorm. The liquor is aspirated into the mouth in such a mode as to cover as much area as possible, particularly the tongue and upper palate.Because the retro nasal vapors are at their maximum intensity at these elevated temperatures, Flavor and Palatableness are rated at this betoken.
  • As the coffee continues to cool (160º F - 140º F), the Acidity, Body and Remainder are rated next. Balance is the cupper'due south assessment of how well the Flavor, Aftertaste, Acidity, and Body fit together in a synergistic combination.
  • Every bit the java continues to cool (160º F - 140º F), the Acidity, Body and Rest are rated next. Remainder is the cupper's cess of how well the Flavour, Aftertaste, Acidity, and Body fit together in a synergistic combination.
• Step #iii – Sweetness, Uniformity, and Cleanliness
  • Equally the brew approaches room temperature (beneath 100º F) Sweet, Uniformity, and Make clean Cup are evaluated. For these attributes, the cupper makes a judgment on each individual cup, application 2 points per cup per aspect (10 points maximum score).
  • Evaluation of the liquor should finish when the sample reaches 70º F (21º C) and the Overall score is determined by the cupper and given to the sample every bit "Cupper's Points" based on ALL of the combined attributes.
• Footstep #4 - Scoring
  • After evaluating the samples, all the scores are added as describe in the "Scoring" section beneath and the Final Score is written in the upper correct manus box.

Individual Component Scores

The attribute score is recorded in the appropriate box on the cupping form. On some of the positive attributes, in that location are two tick-marking scales.

• The vertical (up and downwards) scales are used to rank the intensity of the listed sensory component and are marked for the evaluator'south record.
• The horizontal (left to correct) scales are used to charge per unit the panelist'south perception of relative quality of the particular component based upon their perception of the sample and experiential understanding of quality.

Each of these attributes is described more fully as follows:

• Fragrance/Aroma | The effluvious aspects include Fragrance (defined as the smell of the ground java when still dry out) and Olfactory property (the smell of the coffee when infused with hot water). One can evaluate this at iii distinct steps in the cupping process: (1) sniffing the grounds placed into the cup before pouring h2o onto the java; (2) sniffing the aromas released while breaking the chaff; and (3) sniffing the aromas released as the java steeps. Specific aromas tin be noted under "qualities" and the intensity of the dry, break, and wet aroma aspects noted on the v-signal vertical scales. The score finally given should reverberate the preference of all 3 aspects of a sample'south Fragrance/Aroma.
• Season | Flavor represents the coffee's principal character, the "mid-range" notes, in between the commencement impressions given by the java's first odour and acerbity to its final aftertaste. It is a combined impression of all the gustatory (sense of taste bud) sensations and retro-nasal aromas that get from the rima oris to nose. The score given for Flavor should account for the intensity, quality and complexity of its combined sense of taste and odour, experienced when the coffee is slurped into the mouth vigorously and so as to involve the entire palate in the evaluation.
• Aftertaste | Aftertaste is defined as the length of positive flavor (taste and aroma) qualities emanating from the dorsum of the palate and remaining after the coffee is expectorated or swallowed. If the palatableness were brusk or unpleasant, a lower score would exist given.
• Acidity | Acidity is often described as "effulgence" when favorable or "sour" when unfavorable. At its best, acidity contributes to a java'southward liveliness, sweet, and fresh- fruit character and is about immediately experienced and evaluated when the java is first slurped into the mouth. Acidity that is overly intense or dominating may be unpleasant, yet, and excessive acerbity may not be advisable to the flavor profile of the sample. The concluding score marked on the horizontal tick-mark scale should reflect the panelist'south perceived quality for the Acidity relative to the expected flavor profile based on origin characteristics and/or other factors (caste of roast, intended use, etc.). Coffees expected to be high in Acidity, such every bit a Kenya coffee, or coffees expected to exist low in Acidity, such as a Sumatra coffee, can receive as high preference scores although their intensity rankings volition be quite dissimilar.
• Trunk | The quality of Trunk is based upon the tactile feeling of the liquid in the mouth, particularly every bit perceived betwixt the tongue and roof of the mouth. Most samples with heavy Body may as well receive a high score in terms of quality due to the presence of brew colloids and sucrose. Some samples with lighter Torso may also have a pleasant feeling in the mouth, however. Coffees expected to be high in Body, such equally a Sumatra coffee, or coffees expected to be low in Body, such as a Mexican coffee, can receive equally high preference scores although their intensity rankings will be quite dissimilar.
• Balance | How all the various aspects of Flavour, Aftertaste, Acidity and Body of the sample work together and complement or dissimilarity to each other is Balance. If the sample is defective in certain aroma or gustatory modality attributes or if some attributes are overpowering, the Balance score would be reduced.
• Sweet | Sugariness refers to a pleasing fullness of flavor besides equally whatever obvious sweet and its perception is the result of the presence of sure carbohydrates. The contrary of sweetness in this context is sour, astringency or "green" flavors. This quality may not be directly perceived equally in sucrose-laden products such as soft drinks, but will affect other season attributes. 2 points are awarded for each cup displaying this attribute for a maximum score of 10 points.
• Clean Cup | Clean Loving cup refers to a lack of interfering negative impressions from first ingestion to final palatableness, a "transparency" of cup. In evaluating this attribute, discover the total flavor experience from the fourth dimension of the initial ingestion to final swallowing or expectoration. Any not-coffee like tastes or aromas will disqualify an private loving cup. ii points are awarded for each cup displaying the attribute of Clean Loving cup.
• Uniformity | Uniformity refers to consistency of season of the different cups of the sample tasted. If the cups taste different, the rating of this aspect would not be equally loftier. two points are awarded for each cup displaying this attribute, with a maximum of 10 points if all 5 cups are the same.
• Overall | The "overall" scoring aspect is meant to reflect the holistically integrated rating of the sample as perceived by the individual panelist. A sample with many highly pleasant aspects, only non quite "measuring up" would receive a lower rating. A coffee that met expectations as to its character and reflected detail origin flavor qualities would receive a loftier score. An exemplary example of preferred characteristics non fully reflected in the individual score of the individual attributes might receive an fifty-fifty higher score. This is the pace where the panelists make their personal appraisement.
• Defects | Defects are negative or poor flavors that backbite from the quality of the coffee. These are classified in ii ways. A taint is an off-flavor that is noticeable, only non overwhelming, usually found in the aromatic aspects. A "taint" is given a "2" in intensity. A fault is an off-flavor, usually plant in the taste aspects, that is either overwhelming or renders the sample unpalatable and is given an intensity rating of "4". The defect must beginning exist classified (equally a taint or a fault), so described ("sour," "rubbery," "ferment," "phenolic" for instance) and the clarification written downwards. The number of cups in which the defect was found is then noted, and the intensity of the defect is recorded as either a 2 or 4. The defect score is multiplied and subtracted from the total score according to directions on the cupping grade.

Final Scoring

The Final Score is calculated by first summing the private scores given for each of the main attributes in the box marked "Full Score." Defects are and then subtracted from the "Total Score" to arrive at a "Final Score." The following Scoring Key has proven to be a meaningful way to describe the range of coffee quality for the Final Score.

Total Score Quality Classification

• 90-100 - Outstanding - Specialty
• 85-99.99 - Excellent - Specialty
• 80-84.99 - Very Practiced - Specialty
• < 80.0 - Below Specialty Quality - Not Specialty

© 2003 Specialty Java Association

Brewing Best Practices

Coffee-to-Water Ratio: To attain the Golden Loving cup Standard, the recommended coffee-to-water ratio is 55 thou/L ± ten%.

Coffee Training Temperature: To attain the Golden Cup Standard, water temperature, at the point of contact with java, is recommended to fall between 200°F ± 5° (93.0°C ± 3°).

Elements & Device

Measurable elements:

• Water: valid when brewing water meets SCA h2o quality standard
• Ratio of Coffee-to-Water (55 g/L ± 10%)
• Grind/particle size distribution: matches the time of coffee-to-water contact

Equipment/brewing device:

• Time of Coffee-to-water Contact: 1-iv minutes Fine, 4-6 minutes Drip, half-dozen-8 minutes Coarse
• Temperature: 200°F ± 5° (93.0°C ± 3°)
• Turbulence (mixing activeness of h2o flowing through & around the coffee particles to achieve a compatible extraction of soluble material)

Filter media (to the lowest degree touch on to mash flavour, body, time of contact & sediment less than 75 milligrams per 100 milliliters)

Guidelines for Using By-Pass in the Baste Coffee Brewing Process

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Guidelines for Brewing with Column Brewer

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Guidelines for Brewing with French Press

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Guidelines for Brewing with Single Cup Immersion Dripper

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Guidelines for Brewing with Six Cup Pour-Over Brewer

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Guidelines for Brewing with Ii Loving cup Cascade-Over Brewer

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Guidelines for Brewing with Siphon

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Separation of Coffee Products

Separation of coffee products is recognized as an SCAA All-time Practice in manufacturing, including quality control and product development functions to protect the integrity of java products and prevent production contamination. Roasted coffee and raw (green) java products shall exist separated, besides organic and non-organic coffee products shall be further separated.

Functional Details

The following areas should have provisions for separating green java and roasted coffee, organic coffee and non-organic coffee. This list may non be complete for all java companies and operational situations.

• Warehouse Storage
• Storage bins
• Re-work bins
• Sample trays

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Source: https://sca.coffee/research/protocols-best-practices