The SCA cupping protocol is the industry-standard method for tasting and scoring coffee on a 100-point scale.
•Standard dose: 8.25g of coffee ground coarsely per 150ml of water (roughly 1:18), water at 93°C (200°F), steeped 4 minutes.
•At 4 minutes, the crust is broken while smelling the released aroma, then foam is skimmed off.
•Cups are tasted (slurped) at several temperatures as the coffee cools, since flavour perception shifts as it does.
•10 attributes are scored: Fragrance/Aroma, Flavor, Aftertaste, Acidity, Body, Balance, Uniformity, Clean Cup, Sweetness, and Overall — the first 7 rated 6–10 in 0.25 increments, the latter 3 assessed per cup.
•A total score of 80+ out of 100 is the threshold for specialty grade.
