The SCA scoring protocol was created at the same time as the Specialty Coffee Association of America in 1982. The main objective of the protocol was to separate specialty coffee from commercial or conventional coffee. The maximum possible assessment for this protocol is 100 points and the border on which we classify a coffee as special is considered from 80 points.

How do we prepare for the valuation?

In order to evaluate the coffees with maximum attention, it is recommended to prepare a table with 6-9 samples for a tasting session. The total duration is 45 minutes from when the water begins to be poured, until the protocol is completed. During this period of time, the taster must evaluate how the characteristics of the coffee evolve in three temperatures: hot, warm and room temperature.

  • Material: We will need 5 cups per sample (the volume of each has to be 200-260 ml) spoons, glasses with water, glasses to clean the spoons, glasses to spit, napkins, codes with which we will have marked each of the samples and a stopwatch.
  • Coffee: We will prepare a medium-light roast (60-65 for Agtron or Probat 90-105 -Colorette).
  • Water: Temperature +/- 93, ppm-75-250 and ph-6.5.


Steps for preparation:

  • We weigh the coffee, it depends on the volume of the cup - 5.5-6 (+/- 0.1) grams of coffee per 100ml. of water.
  • Let's grind the coffee from each cup separately. Purging the mill between sample and sample with the use of a small amount of the same coffee, the grinding point is half coarse (70% of sample - 850mµ)
  • We prepare the table by placing a glass of hot water and a napkin near each sample
  • We provide each taster with a container to spit and the SCA scoring form
  • Once we have prepared the table with ground coffee we no longer touch the cups

Assessment steps:

  1. We analyze the intensity of roasting: we note if any sample has a darker or lighter color than other samples.
  2. We analyze the fragrance, the dry aroma: we note the intensity and the descriptors.
  3. We pour the water, with the same speed and height, as evenly as possible. We wait 4 minutes.
  4. We analyze the aroma of the scab, without touching it and write down the descriptors.
  5. We "break" the crust, touching only the surface, without going down to the bottom of the cup as evenly as possible. Between cups and cups we pass the spoon through the nearest glass of hot water, so as not to contaminate possible defects between cups. We analyze the aroma, we note the intensity and the descriptors
  6. When the aroma is analyzed, we clean the surface with 2 spoons.
  7. We can start tasting between 10 and 12 minutes from the start of the infusion, when the temperature reaches about 60 degrees.
  8. We do a first round of calibration, we test all the cups on the table without evaluating, but pointing out if there are any doubts about the uniformity or cleanliness of some cups, it is also a good time to point out some descriptors that draw more attention.
  9. With the second pass (the coffee temperature will be close to 50 degrees) we can write down the descriptors of the coffee. We began to assess the characteristics, marking the scales but not yet putting the scores. Here we have to finish evaluating the uniformity, cleanliness and sweetness of the coffee, we also note the intensity and type of the possible defect found.
  10. With the third pass (the temperature is already close to 40 degrees) we have to see how the characteristics of the coffee evolve. With arrows we indicate if the score increases or decreases.
  11. With the fourth pass (the temperature is close to 30 degrees) it is necessary to finish with the evaluation, the description and put the scores of all the attributes

How is the valuation carried out?

  • Aroma: score on a scale of 0.25 with a maximum of 10 points. It takes into account intensity and descriptors.
  • Taste: scale score of 0.25 with a maximum of 10 points. Take descriptors into account.
  • Aftertaste: score on a scale of 0.25 with a maximum of 10 points. It takes into account intensity and quality.
  • Acidity: score on a scale of 0.25 with a maximum of 10 points. It takes into account intensity and type.
  • Body: score on a scale of 0.25 with a maximum of 10 points. Take intensity into account.
  • Balance: score on a scale of 0.25 with a maximum of 10 points.
  • Cleaning: score on a 2-point scale with a maximum of 10 points.
  • Sweetness: score on a 2-point scale with a maximum of 10 points.
  • Uniformity: score on a 2-point scale with a maximum of 10 points.
  • General: score on a scale of 0.25 with a maximum of 10 points.

How are defects evaluated?

A defect is a problem in the cup that can be caused by phenol, ferment, fungus, chemical stains or other types of stains that we can clearly name and that decrease both the quality and the cleanliness of the cup.

Defect intensities:

  • 2 points correspond to a defective stain - you can name the defect that lowers quality and cleanliness but allows you to assess the attributes of the coffee
  • 4 points correspond to a strong defect - which seriously damages the quality and cleanliness of the cup, which also does not allow us to see or assess other characteristics of the coffee.

The intensity of the defect found is multiplied by the cups that contain it and the result is subtracted from the final score.

The last 5-10 minutes of the tasting are used to complete the protocol well and calculate the final scores.

22 May 2020
Categories: Knowledge
Tags: protocol sca