Coffee cup test standard SCAA coffee cup test standard and process why coffee cup test

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Standard of cup test

Measure the ratio of coffee to water in a cup

When measuring the cup, the proportion of coffee is 8.25 grams (whole beans) (±0.25 grams), 5.07 liquid ounces (150 milliliters) of water should be used. When adjusted according to the size of the container, the ratio of 1 liquid ounce of water (or 0.055 grams of coffee per 1 ml of water) is 1.63g (whole beans).

Cup test ship

Toughened glass or ceramic materials shall be used for cup testing. It should be between 7 and 9 fluid ounces (207 ml to 266 ml), with a maximum diameter of 3 to 3.5 inches (76 to 89 mm). All cups used should have the same volume, size and manufacturing material, and have a lid.

Measuring water temperature by cup

When poured on the ground, the temperature of the cupping water should be 200 °F ±2 °F (92.2-94.4 °C).

Measuring water in cup

The cup test water should meet all the requirements listed in the SCA standard "Water for brewing specialty coffee", which can be found on the SCA Resources page.

Grinding, cup measuring

Coffee used for cup testing must be ground so that 70-75% of the grinding passes through a 20-mesh screen.

Baked cup test

The roasting time of coffee for cup test is 8-12 minutes, while the roasting time of coffee for cup test is 8-24 hours.

A baking pan for cup testing

The roasting level of the cup should be measured between 30 minutes and 4 hours after baking with coffee powder and on coffee at room temperature. Coffee should conform to the following measurements with an error of ±1.0 units:

Agtron Gourmet: 63. 0

"Business" Agtron: 48.0

Colortrack: 62.0

Probat Colorette 3b: 96.0

Javalytics: the same measurement that Agtron uses the "gourmet" or "business" scale

Lightell: same as Agtron measurement using "Gourmet" scale

RoastRite: same as the "best" scale used by Agtron

Measure the size of the room by cup

The minimum size of the jar room (a cupping table) should not be less than 110 square feet (10.22 square meters). The cupping room should be large enough to accommodate all students to cupping at the same time. There should be a 36-inch area around the table for each cup test. The distance between other furniture or fixtures and the cupping table shall not exceed 36 inches. If there are two or more cups in the cup test room, the radius between the cups must be 60 inches.

Cup test spoon

The coffee spoon should be a sample of 0.135-0.169 liquid ounces (4-5 ml) of coffee and should be inactive metal.

Cup meter

The surface area of the cupping table (for 6 people) is at least 10 square feet (0.93 square meters). The cupping table should be a comfortable height for all students in terms of height, ability and disability. The cupping table is fixed and the students move around the table. The turntable is inefficient and does not allow each student to directly experience his or her own cupping, only in extreme cases when the student is not mobile.

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