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SCA Competition Protocol

by Specialty Coffee Association Cupping

Official SCA cupping protocol for competition evaluation.

  • Floral
  • Citric
  • Light-bodied
  • Light roast
  • Long
  • Beginner
Total
8:00
Ratio
1:18.2
Coffee
11 g
Temp
93 °C

The SCA Competition Protocol recipe by Specialty Coffee Association for the Cupping uses 11 g of coffee and 200 g of water (1:18.2 ratio), at 93°C, with a target brew time of 8:00.

Parameters

11 g
Coffee
200 g
Water
1:18.2
Ratio
93 °C
Temp
5 medium
Grind
8:00
Total
1
Servings
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.

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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Other Traditional methods

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Original source

Recipe by Specialty Coffee Association, published at sca.coffee.

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V60
0:00
Pour 2/5
0:30

100g

+50g Add water

3
Wait 0:45
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