Weigh and Grind Cupping Samples
45 minutesGrind 8.25 g per cup at cupping grind; prepare 5 cups per sample plus blind control.
Intermediate1 day
Coffee Cupping Session Guide
Complete guide for coffee cupping session — step-by-step workflow, tools, checklist, and expert tips to get started.
Q gradersbuyers
Workflow
Infuse with 200 ml Water at 93 °C
15 minutesPour 200 ml water per cup, steep 4 minutes, break crust at 4:00 and evaluate wet aroma.
Score Fragrance, Flavor, and Defects
1-2 hoursUse SCA form to score fragrance, aroma, flavor, aftertaste, acidity, body, balance, and uniformity.
Compile Scores and Purchase Recommendations
45 minutesCalculate total score, flag lots below 80 points, and document buying notes.
Tools Used
- Coffee Cupping Score CalculatorPrimary
Calculate total SCA cupping score from individual attribute ratings for purchase decisions.
- Water Temperature for Brew MethodPrimary
Verify brew water temperature meets SCA standard of 93 °C ±1 °C for cupping.
- Time Duration CalculatorSupporting
Track 4-minute steep time and break crust at precise interval.
- Coffee Grind Size GuideReference
Confirm grind setting matches SCA cupping grind specification.
Checklist
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Protocol
Preparation
Execution
Tracking
Reference Materials
SCA Cupping Scoring WeightsTable
Attribute scoring ranges on the SCA form.
| Attribute | Range | Specialty Threshold |
|---|---|---|
| Fragrance/Aroma | 6–10 | ≥7.0 avg |
| Flavor | 6–10 | ≥7.0 |
| Defects | 0–4 cups | 0 taint, 0 fault |
| Total Score | 0–100 | ≥80 specialty |
Total Score FormulaFormula
Total = sum of 10 attributes + 36 − defect penalty (taint = −2, fault = −4 per cup).
Cupping ProtocolStandard
Ratio 8.25 g : 150 ml (SCA) or 8.25 g : 200 ml (COE); water 93 °C; steep 4 min.
Palate Reset
Crackers and room-temperature water between flights prevent palate fatigue.
Defect Training
Keep reference samples of common defects (phenolic, ferment) for calibration.
Hot Water
Cupping water at 93 °C causes burns — pour carefully and keep cups away from table edges.
Safety Notes
- Cupping involves near-boiling water — use stable cupping tables and warn participants about hot spills.
- Spit into designated cups; do not consume large volumes of coffee during evaluation sessions.