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SCA Protocol

by Specialty Coffee Association Cupping

Standard SCA cupping protocol for evaluating coffee quality.

  • Floral
  • Citric
  • Light-bodied
  • Light roast
  • Long
  • Beginner
Total
8:00
Ratio
1:16.7
Coffee
12 g
Temp
93 °C

The SCA Protocol recipe by Specialty Coffee Association for the Cupping uses 12 g of coffee and 200 g of water (1:16.7 ratio), at 93°C, with a target brew time of 8:00.

Parameters

12 g
Coffee
200 g
Water
1:16.7
Ratio
93 °C
Temp
6 medium coarse
Grind
8:00
Total
1
Servings
Grind · 6/10 · medium
FINE COARSE

Method

8:00 · total
  1. 0:00
    Pour

    Pour all 200g directly onto grounds. Do not stir.

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

    Break the crust with a spoon. Sniff the aromas. Skim the foam.

  3. 8:00
    Done

    Begin tasting with a spoon when cool enough (~70°C).

Notes

Use 8.3g per 150ml. Break the crust at 4 minutes. Skim the surface before tasting.

More Cupping recipes

See all Cupping recipes →

Other Traditional methods

More by Specialty Coffee Association

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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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