The Specialty Coffee Association (SCA) has introduced new cupping standards that enhance how coffee is evaluated. This change replaces the old 2004 Cupping Protocol with three new components focused on a comprehensive assessment of coffee's sensory and emotional qualities. By implementing these standards, coffee professionals can gain a deeper understanding of coffee's value, which benefits everyone in the supply chain, from producers to consumers.
• The new standards include SCA-102 Sample Preparation and Cupping Mechanics, SCA-103 Descriptive Assessment, and SCA-104 Affective Assessment.
• These updates are based on modern sensory science and aim to provide richer data for coffee evaluations.
• The SCA emphasizes the importance of collaboration and research in developing these standards.
• The new standards are available for free, encouraging widespread adoption across the industry.
This shift is significant for the specialty coffee community, as it promotes sustainability and equity. By adopting these standards, the SCA aims to empower stakeholders to make informed decisions, ultimately enhancing the quality and value of specialty coffee worldwide.
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