Trish Rothgelb: Q/SCAA Cupping form and Calibration nrf2013

SCAA Cupping Form

and Calibration

Q Grading Program

The Solution For a More

Sustainable Future

The Q Grading System is an internationally recognized

protocol for evaluating coffee quality.

Program Overview

Vision of the Q System

Producers

Exporters

Millers

Importers

$

Roasters & Retailers

$

$

Consumers

Overview of Current System

Lack of Differentiation reduces earning opportunities for producers

Blending Value

Procurement is less efficient

Vision of the Q System

C

C

Q

Q

C

Producers

C

C

Q

Exporters

Millers

Importers C

C

Q

Roasters & Retailers

C

Q

C

C

Q

Consumers

Improved Differentiation

Increased Traceability

Increased Transparency

Improved Value

Improved Quality

Q Q

Vision of the Q System

C

C

Q

Q

C

Producers

C

C

Q

Exporters

Millers

Importers C

C

Q

Roasters & Retailers

C

Q

C

C

Q

Consumers

Cupper Training

Q Certification

Market Linkages

Q Licensing

Grading System

Q Q

Components of the Q Program

• There are more than 2000 Licensed Q Graders worldwide

• Q Grading Services are currently offered in Central America, Asia, Africa, Colombia and in the U.S.

• Q Robusta program• Q instructors teaching in their own language and

countries• New updated exams for Arabica – V. 4.0

Current Activities

Class Objectives

• Explain the categories analyzed by the SCAA cupping form

• Score coffees accurately using the SCAA form.• Demonstrate SCAA protocols and use of SCAA

Cupping form to calibrate with others.• Show scoring of uniform, clean, and sweet as

it relates to the objective for specialty grade coffees.

• Identify taint and/or fault defects in the cup.

.

Program Agenda

1. SCAA cupping form tutorial

2. Cup reference coffee and calibrate

3. Cup a table of three coffees and calibrate – scores and notes

Why score with the SCAA form?

• Specialty coffee’s prices are often a result of scores.

• To create a common language for Specialty grade coffee.

• To fully explore what a coffee has to offer.

• To better understand reports generated from this form: (Technical reports, Q certified lots, ECX, COTY)

What is “Calibration”?

Why Calibrate?

• To help debunk the notion that the quality of coffee is purely subjective!

• To gain a better understanding between cultures – coffee is global!

• To help mitigate rejections.

• To support price points.

The indu

stry’s

first fo

rms

didn’t q

uite

do the j

ob.

• demands more notes space.

• origins demand more room to be different from each other.

• asks that we elaborate on acidity, body, sweetness.

• Specialty coffee needs to be punished for defects.

Specialty coffee…

SCAA Cupping Form

The point scale – upper right corner

• Specialty begins at good, or 6 points• Most of what we are used to in the specialty trade will

score between 7 and 8.5. • Watch out for “safe” scoring!• Please just use quarter points.

We read left to right…

1. Sample ID. 2. Roast color- no value given. Mark

the roast color (middle)3. Fragrance = dry smell4. Aroma = “crust” wet smell5. Vertical scale is always intuitive or

intensity and horizontal is always your quality score.

6. Quality notes for discernible characteristics.

7. Notes run along the bottom for categorized notes.

YOU CAN’T

COME BACK

TO “Fragrance

& Aroma”!

• Taste hot, warm, and tepid.• Horizontal scale: Quality score if and/or when it

changes with temperature• Vertical scales: Immediate impressions or intensity

Final score in the upper right box.

As we begin to slurp….

“The Objective” and Balance

• Each cup is worth 2 points. • Perfect objective = 30pts• Balance is a value judgment - the harmonious

combination of all flavor and texture nuances.

LET’S PRACTICE!

7.5 8 8.5

XX8 8

8

7.75

7.5

7.25

X

Overall, Deductions, and Final Score

7

2 2

79.5

4

75.5

Scores + perfect objective

Final total

All 7 + 30 79

All 8 + 30 86

All 9 + 30 93

Tips for quick tabulation:

Protocol Review1. From 0-15 minutes after

grinding, fragrance (the smell of the dry grounds) can be evaluated.

2. 3-4 minutes after the water is poured, the aroma is evaluated by breaking the crust with a spoon.

3. Break the crust with three (and only 3) distinct rotating motions.

Let’s Hit the Cups!

Practice Three Samples

Sample Mat

Calibration Cupping

• Cup 3 different coffees

• Evaluate using SCAA Cupping Form

• Calibration Discussion