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Cupping

SCA Cupping Protocol

by Specialty Coffee Association

12g coffee per 200ml at 93°C. Standard SCA cupping ratio.

Steps

1. 0:00 Wait

   Dry Aroma

   Evaluate dry fragrance of grounds

2. 0:30 Pour

   Pour

   Add 200g water directly on grounds

   Target: 200g total water

3. 0:40 Steep

   Steep

   Wait 4 minutes, evaluate wet aroma

4. 4:40 Break crust

   Break Crust

   Break crust with spoon, inhale aroma

5. 5:10 Stir

   Skim

   Remove foam and floating grounds

6. 5:40 Wait

   Cool & Taste

   Begin tasting when cool enough (~8-10 min)