What is SCAA Cupping Judge? scae or scaa certification? which good scaa barista certification?

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What is a cup test judge (SCAA Cupping Judge)?

This certification course includes the knowledge of raw beans, cooked beans and the last cup of coffee from all over the world. There are 42 coffee beans from different producing areas in the class, which are used as cup testing materials to let students understand the flavor of coffee from different producing areas. Upon completion of the course, students have to undergo a 5-day and 40-hour coffee comparison test, acidity identification, taste threshold test, cup test, coffee raw and cooked bean identification explanation, and more than 20 tests before they can obtain the cup test judgment certificate issued by the American Coffee Association (SCAA).

What is the Coffee quality Institute Certified quality appraiser (CQI Q Grader)?

To become a quality appraiser (Q Grader) certified by the Coffee quality Institute, you must pass a three-day exam. The exam includes 22 coffee-related chapters, such as the process of screening, identification and grading of raw beans, coffee cup testing, sensory skills and sensory triangulation, before they can be authorized to use the Q logo and name.

American Fine Coffee Association (SCAA) criteria for judging Fine Coffee

The American Fine Coffee Association (SCAA) criteria for judging boutique coffee:

1. Whether it has rich dry aroma (Fragrance). The so-called dry aroma refers to the aroma of roasted or ground coffee.

two。 Whether it has rich wet aroma (Aroma). Wet aroma refers to the aroma of coffee extract.

3. Whether it has rich acidity (Acidity). It refers to the sour taste of coffee, the combination of rich sour taste and sugar can increase the sweet taste of coffee liquid.

4. Whether it has rich alcohol thickness (Body). It refers to the concentration and weight of the coffee liquid.

5. Whether it has rich afterrhyme (Aftertaste). It refers to the afterrhyme of coffee, which is evaluated according to the flavor after drinking or spitting.

6. Whether it has rich taste (Flavor). Refers to the taste, the upper palate to feel the aroma and taste of coffee, to understand the taste of coffee.

7. Whether the taste is balanced or not. Refers to the degree of balance and combination between the various flavors of coffee.

Evaluation criteria for producing countries:

1. A variety of fine coffee. It is better to use Arabica inherent variety Tibica or bourbon variety.

two。 Is the altitude, topography, climate, soil and refinement of the cultivated land or farm clear? Generally speaking, the coffee with high altitude is of higher quality, and the fertile volcanic soil is the best.

3. The harvesting method and refining method are adopted. Generally speaking, it is better to adopt manual harvesting method and water washing refining method.