How to Cup Specialty Coffee Using SCAA Standards

If you’ve ever wondered how professional tasters assess coffee quality—why some coffees shine while others fall flat—it all starts with a standardized cupping procedure. The SCAA (Specialty Coffee Association of America) has set clear guidelines to ensure consistency, fairness, and accuracy when evaluating brewed coffee. Whether you’re a roaster, barista, or home enthusiast, understanding these steps helps you taste coffee like a pro.

In short: cup with medium roast coffee (SCAA #55 on the color chart), ground to 70–75% through a US #20 sieve, using 8.25g coffee to 150ml water at 93°C, let it rest 4 minutes, then taste between 8 hours and 24 hours post-roast.

What Is SCAA Cupping and Why It Matters

The SCAA cupping protocol is the industry benchmark for evaluating specialty coffee. It removes variables so coffee professionals can assess aroma, flavor, aftertaste, acidity, body, balance, and overall quality under the same conditions. This method ensures consistency whether you’re cupping in Guangzhou, Los Angeles, or Addis Ababa. By following these rules, you get a reliable, repeatable way to compare coffees and identify their unique characteristics.

Coffee Roast Requirements for Cupping

For SCAA cupping, use coffee roasted to a medium level—specifically, match the color of SCAA Roast Color Tile #55. This is a standardized reference point for medium roast. The roast time should last between 8 and 12 minutes. Avoid over-roasting: the beans must not be burnt or show any scorching (“focal points”). After roasting, cool the beans quickly and store them in an airtight container away from light and heat. The coffee must rest for at least 8 hours post-roast, but cupping must occur within 24 hours. That means if you roast at noon, you have a window from 8pm the same day until noon the next day to cup.

Grinding and Preparation Before Cupping

Grind the coffee right before cupping—within 15 minutes if possible. If you must wait, cover the grounds to limit exposure to air, but don’t let them sit for more than 30 minutes total. The grind size matters: 70–75% of the particles must pass through a US standard #20 sieve. For consistent evaluation, prepare 6 cups of equal weight per sample: 1 cup is used to rinse the cupping spoons, and the remaining 5 are for actual tasting. Arrange 5 cups per coffee to assess uniformity across the batch.

The Exact Cupping Recipe: Dose, Water, Time

Follow this formula for balanced extraction: 8.25 grams of ground coffee per 150 milliliters of water heated to 93°C. Let the coffee brew, or “steep,” for 3 to 5 minutes—most commonly 4 minutes. Adjust the coffee dose proportionally if your cup volume differs: for example, with 180ml water, use approximately 9.9 grams (rounded to 10g) of coffee. After brewing, break the crust (the layer of grounds on top) and skim off the foam and particles. Once the coffee cools to around 71°C, you’re ready to begin the sensory evaluation by slurping and assessing.

Frequently Asked Questions

What roast level should coffee be for SCAA cupping?

Use a medium roast, matching SCAA Roast Color Tile #55. The roast time must be between 8 and 12 minutes. Avoid over-roasting—no burning or focal scorch marks. This roast level provides a balanced baseline for cupping.

How long should coffee rest after roasting before cupping?

Coffee must rest for at least 8 hours after roasting, but must be cupped within 24 hours. For example, coffee roasted at noon can be cupped any time from 8pm the same day to noon the next day.

What is the correct grind size for SCAA cupping?

Grind so that 70–75% of the coffee particles pass through a US standard #20 sieve. This medium-fine grind is essential for balanced extraction during the cupping process.

How much coffee and water are used in a standard SCAA cupping session?

Use 8.25 grams of ground coffee and 150 milliliters of water heated to 93°C per cup. Adjust the coffee dose if your cup size is different—for instance, with 180ml water, use about 9.9 or 10 grams of coffee.

When is the best time to taste the coffee after brewing?

After breaking the crust and removing the grounds, let the coffee cool to around 71°C before cupping. This temperature range is ideal for evaluating aroma, flavor, and mouthfeel accurately.

Recommended FrontStreet Beans for SCAA Cupping

Try FrontStreet Coffee’s Ethiopia Guji Humbera for bright citrus and floral notes, or their Yirgacheffe Konga for juicy berry and stone fruit layers—both ideal for SCAA cupping protocols. For a balanced medium roast baseline, their Classic Blend offers nutty sweetness with a clean profile. All three showcase distinct characteristics when cupped using the 8.25g/150ml, 93°C, 4-minute method. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.