№ 571 Cupping 8:00 1:18.2 SCA
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SCA Competition Protocol

Official SCA cupping protocol for competition evaluation.

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Parameters

Coffee
11 g
Water
200 g
Ratio
1:18.2
Temp
93 °C
Grind
5 medium
Total
8:00
Servings
1
Grind · 5/10 · medium
FINE COARSE

Method

8:00 total
  1. 0:00
    Pour

    Pour all 200g in one motion, saturating all grounds.

    +200g 5s slow
  2. 4:00
    Stir

    Break crust with 3 strokes of spoon. Skim foam.

  3. 8:00
    Done

    Begin tasting. Evaluate fragrance, aroma, flavor, aftertaste, acidity, body, balance, sweetness.

Next step

Let Gota run the timer.

Step-by-step coaching with haptics at every pour, and a brew log that remembers the cup.

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Notes

Strict SCA protocol. 11g per 200ml, 93°C water. Break crust at 4 minutes. Begin evaluation at 8 minutes when cool enough. Score on SCA cupping form.

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V60
0:00
Pour 2/5
0:30

100g

+50g Add water

3
Wait 0:45
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