SCAA Cupping Protocol

The SCAA Cupping Protocol is a standardized method used by coffee professionals to evaluate and compare the flavors, aromas, and qualities of different coffees. It involves systematically smelling, tasting, and scoring coffee samples to identify their characteristics like acidity, body, and flavor notes. The process includes grinding coffee, smelling the grounds, pouring hot water over them, and then breaking the crust to smell and taste the coffee once it cools slightly. This consistent approach helps cuppers objectively assess coffee quality and distinguish between different lots or roasts.