What is the SCAA score?
The SCAA Score was created by the Specialty Coffee Association of America. This emerged as a cupping measure to classify all coffees according to 10 organoleptic quality categories, giving each one a score of 1 to 10 points according to the qualities or defects found. Below you can see the 10 characteristics that are taken into account in each coffee cupping.
1. AROMA / FRAGRANCE
The fragrance (dry coffee smell) and the aroma (infused coffee smell) are cataloged by the taster to define pleasant odors as qualities and unpleasant odors as defects, giving the qualification for this characteristic.
2. FLAVOR
The taster takes all of the flavors identified in the cup when it is consumed, giving a score according to the intensity, quality and complexity of the notes found in the coffee, giving a rating of this characteristic.
3. ACIDITY
Acidity is rated bright when favorable or sour when unfavorable. The acidity has to be balanced and give a more fruity, lively and sweet taste to the coffee. If the acidity is not unpleasant and has good characteristics, it will have a higher score.
4. BODY
The body is a characteristic that depends on all the other characteristics, since it is understood as the sensation of intensity of the drink around the entire mouth when consumed. When a drink has a good body, an intense and pleasant sensation will be felt on the tongue and the palate.
5. UNIFORMITY
The uniformity depends on the consistency of the drink when consumed in different cups, if all the characteristics of the coffee are kept the same in other cups, the coffee will have a greater uniformity. 5 cups of the same coffee are evaluated giving a rating of 2 points to each cup for a total rating of maximum 10 points.
6. CLEAN CUP
This characteristic is identified according to the consistency of the drink from the beginning to the end of the cup. If no defect is found throughout the cup, it is understood that it is a clean cup. It is scored as the uniformity in 5 different cups of the same coffee giving 2 points to each cup without imperfections for a total of 10 points.
7. OVERALL
This score is given by the taster when he sees pleasant characteristics that reflect the origin of the coffee and also including the characteristics that he finds unique to that coffee are identified in the coffee. It is the measure where the taster gives his own concept of coffee.
8. AFTERTASTE
The residual flavor is the sensation that the drink leaves on the palate over time. If the sensation is pleasant and lasts in the time after being consumed, it will have a higher score, if the sensation is unpleasant or is very ephemeral it will have a lower score.
9. BALANCE
Balance depends on the synergy between flavor, acidity, body and residual flavor. If one or more of these characteristics is very strong or very low, it will be understood that the drink is unbalanced and will have a lower score.
10. SWEETNESS
The sweetness in the cup of coffee is understood as the natural sweetness present in the drink that makes it pleasant and pleasant when consumed, on the contrary, if the drink is bitter or astringent, it will be understood as a defect and will have a lower score in this category.
