CVA Checklist + Comparison Table

Step‑by‑Step CVA Cupping Checklist

(Use alongside standard SCA cupping protocol)

Phase Action CVA‑Specific Notes
Prep Grind 20g coffee to SCA #20 mesh (70‑75% pass) Use 3 bowls per sample
Fragrance Sniff dry grounds within 15 min of grinding Record descriptive notes (floral, fruity, etc.)
Aroma Break crust at 4 min, sniff wet Note intensity & character
Infusion Let steep until 8–10 min total Do not stir after break
Tasting Slurp aggressively, evaluate at 70°C, 60°C, 50°C For each temp, score affective (How much do I like this?) and descriptive (How intense is the attribute?)
Aftertaste Swallow, note residual flavour & duration Separate score from palate
Scoring Enter values on sheet (below) Calculate final CVA score (average of liking + intensity across attributes)

Side‑by‑Side Comparison: ABCVA™ vs. SCA CVA vs. Classic SCA

Feature ABCVA™ (5‑Pillar) SCA CVA Classic SCA
Scale 0–10 (0.5 increments) 0–10 (integer) 0–100 (specialty ≥80)
Dimensions 5 pillars: Aroma, Acidity, Body, Flavour, Aftertaste 2 axes: Affective (liking) + Descriptive (intensity) for each of 6 attributes 10 categories (Fragrance, Flavour, Aftertaste, etc.)
Weighting Equal weight (20% each) Unweighted average of all affective & descriptive scores Weighted (e.g., Flavour ×3, Acidity ×2)
Output Single 0–10 score + radar chart Liking‑Intensity matrix & overall value index Final cupping score (≥80 specialty)
Use case Quick comparative buying decisions Consumer‑centric value assessment Roast quality & defect detection
Defect handling Separate penalty (−0.5 per taint) Integrated into affective scores Dedicated defect count (Taint/Fault)

Resource 2: Side‑by‑Side ABCVA™ vs. SCA CVA Score Sheet Template

Copy this table into a landscape A4 sheet. Left = ABCVA, Right = SCA CVA.

Sample: _ Roast: _ Date: Cupper:
ABCVA™ (5 Pillars)
Aroma: /10
Acidity: _ /10 Body/Mouthfeel: /10
Flavour: /10 Aftertaste: /10
ABCVA Total: /10 (avg of 5) Defect penalty (if any): −_

Notes:

Resource 3: Sample Filled CVA Form – High‑Scoring Kenyan Coffee

Coffee: Kenya AA – Kirinyaga Roast: Light (City+) Cupper: A. Barista Date: 2026-06-28

ABCVA™ Score Notes
Aroma 9.0 Intense blackcurrant, jasmine, bright citrus
Acidity 9.5 Winey, malic – sharp but pleasant, like red grapefruit
Body 8.5 Syrupy, creamy mouthfeel, medium‑heavy
Flavour 9.0 Complex: dark chocolate, berry jam, hint of bergamot
Aftertaste 8.5 Long, clean, sweet tea‑like finish
Total 8.9 No defects.

SCA CVA Liking Intensity Notes
Fragrance/Aroma 9 9 Explosive fruit and floral – highly appealing
Acidity 9 8 Bright but well‑integrated – not overpowering
Body 8 7 Rich but could be heavier – still satisfying
Flavour 9 9 Layered, evolves from sweet to fruity to savoury
Aftertaste 8 8 Lingering but fades slightly faster than ideal
Averages 8.6 8.2

How descriptive vs. affective differ here:

· Intensity (descriptive) for acidity is 8 – it’s definitely there.
· Liking (affective) is 9 – because that acidity is perfectly balanced with sweetness.
· Contrast: Body is 7 in intensity but 8 in liking – it’s not huge, but the creaminess makes it pleasant anyway.

Final CVA value index: (8.6 + 8.2) = 16.8 / 20 → equivalent to 84/100 classic score.