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Trish Rothgeb’s main points are to communicate how the Q/SCAA cupping form asks the cupper to be detailed and honest about each category and to emphasize that specialty coffee uses a common language that bridges the producing and consuming worlds. Watch the presentation at http://nordicbaristacup.com/2013/11/trish-rothgelb-qscaa-cupping-form-and-calibration/
Citation preview
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