Coffee Cupping Protocols: Comprehensive Exploration
Coffee cupping is the standardized sensory evaluation method used worldwide to assess green and roasted coffee quality. Below is an overview of major protocols, with emphasis on ABCVA™ (the focus of our conversation) and comparisons.

  1. ABCVA™ Protocol (Kenya Coffee School)
    Core: 5 pillars (Aroma, Balance, Complexity, Vibrancy, Aftertaste) on a 100-point scale (0–20 each).
    Key Steps (9-step process):
    Green inspection & dosing (8.25g / 150ml water).
    Dry fragrance evaluation.
    Pour 93°C water; 4-min crust break for wet aroma.
    Skim & taste (slurp for aeration).
    Evaluate at multiple temps (hot for vibrancy/balance; cool for complexity).
    Defect identification & deductions.
    Full S + E + C scoring (Sensorial 40 + Economic/Traceability 30 + Character/Integrity 30).
    Panel calibration (variance ≤2 pts/pillar).
    Final grading & documentation.
    Strengths: Origin-focused, includes economic/traceability, easy to teach, strong on vibrancy & complexity.
  2. SCA (Specialty Coffee Association) Protocols
    Classic Cupping Form (legacy): 10 attributes (Fragrance/Aroma, Flavor, Aftertaste, Acidity, Body, Balance, Uniformity, Clean Cup, Sweetness, Overall). 100-point scale.
    Coffee Value Assessment (CVA): Newer, modular approach separating physical, descriptive, affective, and extrinsic factors. More research-backed, less bias-prone.
    Protocol Highlights:
    Medium-light roast (Agtron ~58).
    8.25g : 150ml (1:18.18 ratio).
    93–96°C water.
    4-minute steep, crust break, skimming.
    Slurping, multi-temperature tasting.
  3. Other Notable Protocols
    Cup of Excellence (COE): Uses SCA base but with strict competition rules and multiple rounds.
    Q Grader (CQI): Rigorous certification using SCA forms; emphasizes defect identification.
    National/Origin-Specific: E.g., Ethiopian, Colombian protocols often adapt SCA with local emphasis.
    Key Shared Best Practices Across Protocols
    Blind tasting when possible.
    Controlled environment: 20–22°C room, neutral lighting, no odors.
    Consistent roast & rest (8–24 hours post-roast).
    Multiple cups (3–5 per sample) for uniformity.
    Calibration: Regular panel alignment sessions.
    Water quality: Low mineral, 93°C, pH ~7.
    ABCVA™ vs. SCA Comparison (recap):
    ABCVA™ is simpler (5 pillars), adds economic factors, and is designed for cooperatives/farm-level use.
    SCA Classic is more granular but can feel overwhelming for beginners.

#Kenya Coffee School #Barista Mtaani