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Cupping

SCA Cupping Protocol

by Specialty Coffee Association

12gCoffee
200gWater
1:16.7Ratio
93°CTemp
10:00Total
Scale this recipe

12 g per 200 mL at 93 °C (1:16.7), a common scaling for home tasting. The SCA standard uses 8.25 g per 150 mL (about 1:18.2).

Cupping more than one coffee? The cupping sheet staggers the pours so every cup breaks at its own 4:00, and keeps blind notes for each cup.

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)

Brew this with the timer

BeanBench walks you through every pour with haptic cues, then logs the result.

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