№ 428 Cupping 15:00 1:16.7 SCA
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SCA 2024 (CVA)

Updated SCA Coffee Value Assessment (CVA) standard 102-2024. New descriptive and affective framework replacing the 2004 protocol.

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Parameters

Coffee
12 g
Water
200 g
Ratio
1:16.7
Temp
93 °C
Grind
6 medium coarse
Total
15:00
Servings
1
Grind · 6/10 · medium
FINE COARSE

Method

15:00 total
  1. 0:00
    Pour

    Grind 12g of coffee. Pour 200g of water at 93°C directly onto grounds. Ensure all grounds are saturated.

    +200g 10s slow
  2. 4:00
    Swirl

    Break the crust with a spoon using 3 gentle back-and-forth strokes. Assess aroma — note intensity and descriptors.

  3. 4:30
    Wait

    Skim remaining grounds and foam from the surface using two spoons. Rinse spoons between samples.

  4. 8:00
    Wait

    Begin tasting at approximately 70°C. Assess flavor, aftertaste, and acidity while still warm. Slurp from the spoon.

  5. 12:00
    Wait

    As coffee cools below 50°C, evaluate sweetness, uniformity, and clean cup attributes.

  6. 15:00
    Done

    Complete evaluation. Record descriptive attributes (what you taste) and affective scores (how much you like it) separately.

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Notes

Source: SCA Standard 102-2024 (sca.coffee). This is the new CVA standard adopted November 2024, replacing the legacy 2004 cupping protocol. Coffee rests 8-24 hours after roasting. Grind no more than 15 minutes before pouring. 70-75% of particles should pass a US #20 sieve (850 microns). New scoring uses descriptive and affective assessments instead of the old 100-point scale.

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V60
0:00
Pour 2/5
0:30

100g

+50g Add water

3
Wait 0:45
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