Understanding the SCA Cupping Form: A Guide for Baristas

Introduction to the SCA Cupping Form

As a barista, understanding the SCA Cupping Form is essential. The Specialty Coffee Association (SCA) developed this form to standardize coffee tasting. It helps baristas and coffee professionals evaluate coffee consistently.

The SCA Cupping Form is used worldwide. It assesses various attributes of coffee, ensuring a uniform approach to tasting. This guide will help you understand each section of the form and how to use it effectively.

Understanding the Sections of the Form

Fragrance/Aroma

The first section of the form focuses on fragrance and aroma. Fragrance refers to the smell of ground coffee before brewing. Aroma is the smell of brewed coffee. To evaluate this, take a deep sniff of both the dry grounds and the brewed coffee. Note any distinct scents you detect.

Flavor

Flavor is the overall taste experience of the coffee. It includes the combination of aroma, acidity, and aftertaste. When evaluating flavor, take small sips and let the coffee cover your entire palate. Pay attention to the different taste notes present.

Aftertaste

Aftertaste is the sensation left after swallowing the coffee. It can be pleasant or unpleasant. A good aftertaste should linger without being overpowering. Note how long the aftertaste lasts and its quality.

Evaluating Acidity and Body

Acidity

Acidity in coffee is not like sourness in food. It refers to the bright, tangy, or crisp notes that give coffee its liveliness. High acidity is often desirable in specialty coffee. Evaluate how the acidity balances with other flavors.

Body

Body refers to the weight or thickness of the coffee on your tongue. It can range from light to full-bodied. A full-bodied coffee feels rich and dense, while a light-bodied coffee feels more watery. Assess the body by paying attention to the texture of the coffee.

Scoring and Final Thoughts

Each attribute on the SCA Cupping Form is scored on a scale of 6 to 10. A score of 6 indicates that the coffee meets the minimum quality standard. Higher scores reflect better quality. Sum up the scores to get the final score for the coffee.

Understanding the SCA Cupping Form takes practice. Regular cupping sessions will improve your skills. Use this guide to help you become a better barista and enhance your coffee tasting abilities.