CUPRIMA’S SNEAK (P)REVIEW
OF THE SCA ‘COFFEE VALUE ASSESSMENT SYSTEM’

Exploring the evolution of the SCA cupping protocol towards a comprehensive coffee assessment system

DECADES OLD-PRACTICES

Cupping has roots reaching back over a century. However, it wasn’t until the late 1990s that professionals from the SCA’s predecessor, the Specialty Coffee Association of America, crafted a cupping methodology detailed in Ted Lingle’s “The Coffee Cuppers Handbook“. The SCA later updated this in 2004, introducing a 100-point scoring system inspired by wine industry practices.

Initially created to differentiate “specialty grade coffee” from “commercial coffee,” the early versions of a cupping protocol were largely influenced by green coffee grading concepts. In 1999, the current form began to take shape, drawing inspiration from the wine industry’s 100-point scoring system for overall quality, and by 2004, it had evolved into the form and protocol we use today.

Back in 2004, when the Specialty Coffee Association introduced these coffee scoring protocols, it caused a big boom in the fancy coffee scene. Using methods from the 90s, the SCA’s way of tasting and scoring coffees became the standard worldwide. It gave everyone in the coffee game a common language, which helped raise quality all around.

By the mid-2010s, the SCA cupping system was recognized as a long-term development project aimed at benefiting specialty coffee, producing countries, and smallholder farmers. Today, the diverse range of specialty coffees, celebrated for their unique attributes and characteristics, is a testament to the success of this approach. However, it has been 20 years since the cupping form and protocol were last revised. There is a clear need to update some elements to reflect the advancements made in sensory science, the understanding of coffee’s sensory properties, and the global context of the specialty coffee industry.

INTRODUCING A NEW EVALUATION PARADIGM
BEYOND 100 POINT SCALE

Now, they’re giving specialty coffee’s ‘operating system’ a facelift. Since 2020, the SCA has been working hard to revamp and improve its protocols, aiming for a more complete and fair way to judge coffee. They consulted thousands coffee pros, tapped into expert advice, ran numerous tests, and dove deep into the science of taste.

The SCA aims to reshape perceptions of specialty coffee with its fresh approach. Among its innovations is a redefined notion of specialty coffee: ‘Specialty coffee is a coffee or coffee experience known for its unique qualities, commanding higher value in the market’.

Launched in April 2023, the updated system moves beyond the traditional 100-point scale. It assesses coffee across four dimensions, offering a nuanced and adaptable evaluation. While taste remains pivotal, the system now considers factors like origin, processing methods, and environmental and social impact -all integral parts of a coffee’s narrative. This holistic approach equips both buyers and sellers with a robust tool to uncover value.

“It’s about finding the perfect match between coffee and consumer, linking buyers with producers, and keeping the coffee community thriving,” emphasised Peter Giuliano at the 2023 SCA Expo in Portland, Oregon.

CONCISTING OF FOUR CATEGORIES

The four assessment categories give the cupper a complete picture of the coffee at a moment in time: a 360° coffee snapshot. Each assessment category has its own form, each to be completed separately to reduce bias.

The revamped system boasts four distinct assessment categories, each offering a holistic view of a coffee:

Physical Assessment: Examines intrinsic attributes like bean color, moisture content, defects, and size.
Descriptive Assessment: Evaluates sensory aspects such as fragrance, aroma, flavour, acidity, sweetness, and aftertaste. It uses olfactory references from the main categories of the coffee taster’s flavor wheel, a 1-15 rating for intensity, and a check-all-that-apply – CATA – assessment. This should be completed without any other identifying information about the coffee. The updated descriptive analysis method aims to create an objective and quantitative representation of the sensory profile of coffee.
Affective Assessment: The impression of quality, and hedonic preference using a nine-point hedonic scale. Impression of quality is expected to be somewhat divers and more subjective depending on individuals, local market and cultural influence. This is where sensory defects should be recorded. The form provides the option to take notes about specific attributes. Scoring of the overall impression of the coffee quality is here using a new formula designed for a wider use of the 100-points scale.
Extrinsic Assessment: Considers the coffee’s story, including its origin, traceability, sustainability credentials, and social impact – i.e., where, by whom, and how it was produced, variety, processing, impact on the environment, everyone involved along the supply chain, etc.

These informational or symbolic attributes are considered to add value to the coffee.

→ SCA will offer olfactory references for the key categories outlined in the coffee taster’s flavour wheel, aiding in identifying flavours and aromas.

→ To effectively assess the descriptive and affective ratings, it’s advisable to conduct two cupping sessions. But fexibility is built into the system to accommodate situations where separate assessments by category cannot be conducted. In such cases, combined versions of the descriptive, affective, and basic extrinsic assessment components will be provided by SCA. This streamlined approach proves especially beneficial when time constraints prevent individual cupping sessions.

→ It’s worth noting that the system prioritises digital platforms, exclusively employing electronic forms or tools. There will be no provision for traditional paper forms. Additionally, score calculation will be carried out electronically, potentially facilitated by an app, as per SCA guidelines.

EXPECTED AND INTENDED BENEFITS & CHALLENGES

According to SCA, the new system will amp up the value of coffees with unique traits in the market. Basically, it’s all about flexibility -this attribute-based approach allows for tailoring value based on specific market demands. After all, values and preferences vary from place to place and within different parts of the coffee industry. Let every coffee find its perfect match.

With this new four-step assessment, cuppers can paint a more complete picture of a coffee, going beyond just the tasting score. This means it’ll be easier to share a coffee’s story with consumers and others in the supply chain, making it simpler for producers to connect with buyers.

And here’s the kicker: this system isn’t just for fancy specialty coffee! According to SCA, it’s more versatile and practical than the old one, making it useful for assessing all sorts of coffees, not just the top-tier ones. So, it’s a win-win for everyone involved.

But there are a couple of things to keep in mind. First off, the new form isn’t always the easiest to use since it takes time to go through each and every coffee. Right now, it’s tailored for assessing only arabica coffees and doesn’t cover all the different processing methods that are common in the industry. Given that the SCA is actively working on it, is it reasonable to anticipate some adjustments before the official release of the new evaluation system?

Also, when it comes to scoring a coffee, it’s all based on the affective assessment. None of the other assessment info factors into the final score.

Despite these hiccups, the new system aims to be more user-friendly and provide clearer distinctions, benefiting everyone in the coffee supply chain. But we’ll only truly understand which attributes matter most in assessing a coffee once we put it into practice. Different folks might prioritise different things. And it’s crucial that producers and growers have access to the tools and gear they need to hop on board with the new system.

Impact on the producers & the specialty market

It’s crucial to highlight that the Coffee Value Assessment is currently in its beta stage. Nevertheless, there’s already substantial discussion about how this new protocol will impact coffee professionals, especially producers.

In the long term, this innovative coffee evaluation approach could pave the way for a publicly accessible database housing cupping data from around the world. This treasure trove of consumer preferences, sorted by country or region, has the potential to revolutionize how producers grasp and serve diverse markets. It may empower them to strategically position their coffees for higher-value markets.

Digging deeper, this new assessment category holds the potential to fundamentally shift our understanding of coffee quality. It could lay the groundwork for certain producing countries, or even distinct regions within them, to emerge as premium origins, earning higher scores based on the Coffee Value Assessment.

There’s no denying that this will bring about a substantial shift in how we grade and evaluate coffee. In theory, the new system promises increased transparency regarding both coffee quality and prices. Ideally, this enhanced transparency will provide producers with a comprehensive overview of quality and potentially elevate the value of their coffee.
Regardless of its effectiveness, fostering a more open discourse about coffee quality, the language we employ, and our assessment methods can undoubtedly propel specialty coffee in a positive trajectory.

CUPRIMA is Ready and ‘Ready to Share’

The new Beta Extrinsic form is set to launch on June 24, likely during the World of Coffee event* in Copenhagen (June 27-29, 2024). We’ll be attending WOC and are eager to engage in discussions about this fresh assessment system. Having extensively delved into testing and scrutinizing it, we are fully prepared to delve into the details with you.

I want more details on the new SCA cupping protocol

At Cuprima we are actively collecting the essential data to integrate our new value assessment system into our daily cuppings.

We have also noted in our agenda the upcoming Q Arabica Grader Combo Exam & Training V5 from Monday October 7 to Saturday October 12, 2024 and the Q Arabica Grader Calibration on Monday October 14, where all this will certainly be discussed.

Although the new system won’t be fully operational until the end of this year, we can be sure that we will be well prepared for the enhanced Q assessment course “2.0”, because let’s face it: deep dive, refresher or restake courses are always a good plan.

I want more details on the Q-Arabica Grader Combo Exam & Training V5