SCAA Cupping Judge Course
Sensory Skills Test objectively measures the cupper’s ability to detect
Sensory Skills Tests
and identify three (3) of four (4) basic taste modalities.
Reference Sample Set
Blind Identification Set
Mixture Identification Set
Aroma skills test is based on “Le Nez du Café” aroma recognition kit
developed by Jean Lenoir and distributed by SCAA’s resource center.
For each test nine (9) numbered aroma vials and six (6) letter-coded
Olfactory Tests
aroma vials are selected from the same aroma group. Test is to
match the six (6) letter-coded aroma vials to the corresponding
numbered vial.
Enzymatic
Sugar Browning
Dry Distillation
Aromatic Taints
There are five (5) different Triangulation Skills Tests utilizing coffees
from six (6) different origins, grouped in sets of four (4) coffees per
Triangulation Tests
each series of tests. Each Triangulation Skills Test consists of six (6)
sets of three (3) coffees, two (2) of which are the same.
Washed Milds/East African/Indonesian
Brazil/Colombian/East African
African/Washed Milds/Colombian
Brazil/Colombian/Washed Milds
Colombian/Indonesian/East African
This test is designed to evaluate ability to differentiate coffee based
on its organic acid flavor profile. It consists of eight (8) sets of
Organic Acid Matching Pairs Test matched pairs of brewed coffee, with each pair containing the same
concentration of one (1) of four (4) different organic acids common to
coffee: acetic; malic; citric; and phosphoric.
The objective of this test is to measure the individual’s knowledge of
Roasted Sample Identification
the SCAA Cupping Protocol roasting instructions.
This test evaluates ability to grade green coffee and determine coffee
Green Coffee Grading quality using SCAA Green Coffee Classification System & Green
Coffee Defect Handbook.
The objective of this test is to measure the individual’s knowledge of
Roasted Grading Test
the SCAA Cupping Protocol roasting instructions.
Tests measure ability to cup and rate coffee flavor attributes in a
Cupping Tests consistent manner using SCAA Protocol for Cupping Coffee and the
SCAA Cupping Form. Each test features coffees from a specific area.
Brazilian Coffees
Indonesian Coffees
East African Coffees
Central American Coffees
Colombian Coffees
The following recommended study materials are available from the SCAA Resource Center.
Contact them directly at (562) 624-4100, www.scaa.org to order educational materials.
• SCAA Cupping Handbook
• SCAA Brewing Handbook
• SCAA Arabica Green Coffee Defect Handbook
• SCAA Green Coffee Classification Chart
• SCAA Le Nez du Café Aroma Kit
• SCAA Cupping Protocol & Cupping Form
Overview of Subjects
Subject Matter Reference:
Growing/Harvesting/Processing Coffee Processing Technology - Author: Michael Sivetz
Coffee Cupping SCAA Cupping Protocol - Author: SCAA Tech Standards Com.
Green Coffee Grading Green Coffee Defect Handbook - Author: SCAA Tech Standards Com.
Green Coffee Coffees Throughout the World - Author: Philippe Jobin
Coffee Brewing Coffee Brewing Handbook - Author: Ted Lingle
Coffee Grinding Coffee Brewing Handbook - Author: Ted Lingle
Roasting & Sensory Perception Coffee Cupping Handbook - Author: Ted Lingle
Coffee General Science Coffee Processing Technology - Author: Michael Sivetz
