What is A
Specialty Cup Score?
The coffee cupping score was developed by the Specialty Coffee Association and goes from 0 to 100. Only coffees scoring 80 points or above get the “specialty coffee” badge of honor. Commercial-grade coffee scores anywhere from 60 to 80.
Every coffee has its own unique personality, much like a fine wine or a crafted piece of art. To navigate this complexity, the Specialty Coffee Association developed a coffee cupping score, ranging from 0 to 100, to evaluate and compare these diverse flavors.
The coffee cupping score is more than just a number; it’s a badge of honor. Only coffees scoring 80 points or above earn the prestigious title of “specialty coffee.” This classification is reserved for those exceptional beans that stand out from the crowd. Commercial-grade coffee, in contrast, scores anywhere from 60 to 80.
To achieve this status, a coffee must not only reach the 80-point threshold but also be free of defects. It’s this rigorous standard that ensures only the finest beans receive the specialty designation. This meticulous process highlights the dedication and passion that goes into producing a truly outstanding cup of coffee.
CUPPING SCORE STEP 1:
VISUAL INSPECTION OF GREEN BEAN
The Graders, known as Q-Graders inspect a sample of 12 oz (350 g) unroasted green beans to see if they contain any defects.
Primary defects are: Sour beans or coffee mold, full black, full sour, dried cherry, fungus damage, foreign matter, and severe insect damage.
Secondary defects are: Partial black, partial sour, parchment, floater, immature or unripe cherries, withered cherries, broken, chipped, or cut beans, and slight insect damage
For coffee to be graded as specialty, its sample must contain zero primary defects and less than five secondary defects.
To put this concept into perspective: In 12 oz, there will be about nine hundred coffee beans. If six are broken ones—you’re out.
Specialty bean rules are very strict.
Primary defects in coffee include sour beans, coffee mold, full black, full sour, dried cherry, fungus damage, foreign matter, and severe insect damage. Secondary defects include partial black, partial sour, parchment, floater, immature or unripe cherries, withered cherries, broken, chipped, or cut beans, and slight insect damage. For coffee to be graded as specialty, its sample must contain zero primary defects and less than five secondary defects.
While these technical classifications might sound daunting, they are crucial in distinguishing the coffee you find on supermarket shelves from specialty coffee. Supermarket coffees often mask these defects through extensive processing and grinding, making them nearly invisible to the average consumer. This means that the coffee you brew at home might have hidden imperfections, ranging from insect bites on the cherries to residues from harsh processing chemicals.
Specialty coffee, however, stands apart due to its rigorous selection process. By maintaining close relationships with coffee farmers, specialty coffee producers ensure that only the finest cherries are chosen. This meticulous selection not only minimizes defects but also guarantees a richer, more flavorful cup. The transparency in this process ensures consumers enjoy coffee that meets high-quality standards, free from the common defects found in mass-produced alternatives.
In essence, understanding these defects and the processes behind them empowers you to make informed choices, savoring coffee that is both superior in taste and ethical in production.
How Do Nerd Java’s Direct Trade Relationships With Farmers Benefit Our Coffee Quality?
Direct trade relationships with farmers revolutionize the way coffee quality is maintained and improved.
Here’s how:
1. Selective Harvesting
When coffee producers engage directly with farmers, they’re able to influence the selection process. This means only the finest coffee cherries make it into the final product. Such meticulous selection ensures each cup delivers rich flavor and exceptional quality. Partnering with companies like Genuine Origin make this a viable option for small companies like ours.
2. Enhanced Transparency
Direct trade creates a transparent supply chain, offering producers an inside look at every step of the coffee’s journey—from farm to cup. This transparency ensures that quality standards are consistently met, enhancing consumer trust in the product. This transparency also breaks through ethical barriers so that the consumer can drink their coffee knowing that the farms who produce the beans are not participating in dangerous behaviors such as slavery, child labor, or sex slavery which is a common part of the coffee industry. More can be learned through this podcast on Ethical Resourcing which Nerd Java owner Charity Johnson was interviewed for.
3. Collaborative Expertise
Working hand-in-hand with farmers allows producers to share and gain agricultural insights. This collaboration can lead to innovative farming techniques and post-harvest processes, ultimately elevating the quality of the beans. Once again, partnering with companies like Genuine Origin, who put in the effort to travel to, evaluate farms, and help them be more productive is crucial for smaller roasters like Nerd Java.
4. Empowered Farmers
Direct trade often results in fair compensation for farmers. When farmers are fairly paid, they can invest in better farming practices, equipment, and sustainability measures, all of which contribute to producing high-quality coffee. Nerd Java’s partnership with Bethel Estate, the Kafetos Family Farm in Guatemala is a perfect example of this.
5. Quality Consistency
Through ongoing communication and relationship building, producers can maintain a constant dialogue about coffee quality expectations. This alignment ensures that every batch of coffee meets the exacting standards set by the brand.
Direct trade is more than just a business model—it’s a commitment to exceptional coffee, benefiting both producers and coffee enthusiasts alike.
CUPPING sCORE STEP 2:
THE COFFEE TASTING PROCESS
Several key criteria are considered to ensure a comprehensive assessment when evaluating a coffee’s Quality Score.
Here’s a detailed look at each factor:
FRAGRANCE AND AROMA
Fragrance and aroma offer the first impressions of the coffee. Fragrance refers to the smell of ground coffee when it’s still dry, while aroma stands for the scent released once the coffee has been brewed with hot water. Both contribute to the overall sensory experience and are crucial for a high quality score.
FLAVOR
Flavor is the most distinct taste of coffee, its overtone flavor or flavors. This is the flavor that you both smell and taste. The higher the quality score, the more well-developed notes of cherry, peach, or even blackcurrant the coffee will present. A robust flavor profile reflects a well-crafted coffee.
AFTER TASTE
Aftertaste is defined as the length of the flavor once the coffee has been swallowed. The longer the pleasant trail, the better the score. If the q-graders sense abrupt changes after the coffee has been knocked back, they will grade the coffee with a lower score. A seamless aftertaste enhances the overall tasting experience.
ACIDITY
Highly praised coffees are usually not intensely acidic, but the cupping score depends on the coffee variant. Acidity can be malic (apple), tartaric (grapes), or citric. Kenyan coffee is expected to be higher in acidity, while Sumatran coffee falls under the lower acidity side of the scale. A balance in acidity ensures it’s not overwhelming, which is essential for a high score.
BODY
Think of this as mouthfeel. Some coffees will have a more noticeable viscosity, while others will be more watery. The 5 cups need to show the same consistency in mouthfeel to get a high body quality score. This consistency mirrors the feeling of butter, juice, or tea in your mouth, each having its own merits.
BALANCE
As with life in general, balance is everything. Coffee that creates a joyful equilibrium between acidity, aroma, flavor, and aftertaste will score higher in the coffee cupping process. If any of the traits seem overpowering or too feeble, the q-grader will take the score down a notch. A perfect balance of bitterness and sweetness is key.
SWEETNESS
Coffee contains sugars naturally. So it’s expected to sense a level of sweetness during cupping, such as fruit, honey, and sugar. However, this should not explode into something resembling a soda drink. A balanced level of sweetness can earn the coffee up to 2 points on the coffee quality score, rewarding distinct and pleasant sweetness.
CLEAN CUP
This value refers to the uniformity of taste, from the first sip to the aftertaste. If the Q-graders notice any funny aromas or flavors, even the slightest hint, they will disqualify the cup from getting a clean cup score. Consistency is crucial to avoid penalties.
FLAVOR UNIFORMITY
Uniformity of the sample refers to the consistency of the flavor among the five tasting cups. If any of the cups have a noticeably different flavor, the cupping score will be lower. Consistent flavor ensures a high score.
OVERALL
This is where the graders can show their personal consideration. The more the sample reflects the typical features based on its origin, the higher the coffee score. Well-developed flavors often include notes like peach, chocolate, cherry, blackcurrant, and even Earl Grey tea.
DEFECTS (YES, AGAIN)
As with green bean appraisal, the panelists can detract the points during coffee cupping, too. A defect in the cupping can either be a taint or a fault. Every tainted cup will set the score back by 2 points, while a faulty one will set the score back by 4 points. A coffee with any defects is unlikely to score more than 80 points, as the penalty is severe.
This comprehensive approach ensures that every cup is evaluated thoroughly, providing a fair and accurate Quality Score.
CUPPING SCORE STEP 3:
THE FINAL SCORE
Five sample cups get a score based on the criteria we mentioned above. The final coffee quality score is the sum of the total score of each cup, minus the defects. Across years of perfecting the cupping methodology, this SCAA cupping protocol has become a meaningful way to describe the quality of a coffee sample. According to this coffee tasting process, we can divide the coffee score in the following ranges:
The final coffee quality score is the sum of the total score of each cup, minus the defects. Across years of perfecting the cupping methodology, this SCAA cupping protocol has become a meaningful way to describe the quality of a coffee sample.
Defects
Defects in coffee are critical in scoring; a single defect can drastically lower the score, with penalties ranging from 1 to 3 points per cup affected. This can multiply across all cups tested, emphasizing the importance of flawlessness in each brew.
Sweetness
Sweetness in coffee can be as varied as the fruits of the tropics or the richness of honey and sugar. Distinct and pleasant sweetness levels earn higher scores, rewarding coffees that deliver a delightful taste experience.
Acidity
Acidity is another layer of complexity, offering malic (apple-like), tartaric (grape-like), or citric notes. For a higher score, the acidity should be noticeable but not overpowering, contributing to the coffee’s complexity without overwhelming the palate.
Balance
Coffee is synonymous with bitterness, yet the best brews achieve a harmonious balance between bitterness and sweetness. This equilibrium is crucial for a high-quality score, ensuring that neither element overshadows the other.
Mouthfeel
The texture or mouthfeel of coffee varies, much like the difference between butter, juice, and tea. Each has its unique viscosity, and when consistent, they all have their own merits, which are considered in the scoring.
Flavour
Flavour encompasses more than just taste; it is an experience that involves both the mouth and the nose. Well-developed flavors, such as peach, chocolate, cherry, blackcurrant, or even a hint of Earl Grey tea, contribute to a high-quality score, reflecting the coffee’s complexity and depth.
Association Cup Score Form
What is the highest score a coffee can be awarded? Score Qualifies a Coffee for a Presidential Award?
The highest honor a coffee can be awarded is the Presidential Award, which is reserved for coffees that achieve a score of 90 or higher. These exceptional coffees are the pinnacle of quality, representing the top tier that comprises less than 1% of the entire specialty coffee market. With such rarity and excellence, they stand out as truly extraordinary.
COMING SOON
Common Coffees and their Score
Of the coffee brands listed below, many do not publish official cupping scores or Specialty Coffee Association (SCA) scores for their coffees. This is particularly true for mass-market or mainstream brands like Folgers, Dunkin’ Donuts, McCafé, and others, which typically do not focus on providing detailed cupping scores but instead emphasize taste profiles or brand recognition for general consumers.
However, there are some specialty coffee roasters and higher-end brands that do provide more transparency in terms of quality and occasionally share cupping scores, either directly from their roasting team or through third-party reviewers.
Here’s a breakdown of several popular brands, which ones offer cupping scores, and the range of score their coffee typically sits at.
Coffee Brands
A comparison of popular and independent coffee brands.
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Fun Facts about Farms that Produce Specialty Coffee
Why Does Specialty Coffee Contain Fewer Chemicals and Additives?
Specialty coffee is celebrated for its purity and exceptional quality, primarily because it undergoes a meticulous selection process. Here’s why it contains fewer chemicals and additives compared to conventional coffee:
Careful Selection: Specialty coffee producers handpick only the finest, ripest coffee cherries. This attention to detail ensures that the raw materials are already of superior quality, reducing the need for additives to enhance flavor.
Natural Processing: Many specialty coffees are processed using natural methods. This means they rely on the sun and air to dry the beans, rather than chemical-laden artificial processes. The result is coffee that boasts its natural flavors without the need for enhancement.
Organic Standards: Often, specialty coffee is grown according to organic farming practices. This means no synthetic pesticides or fertilizers are used, keeping the end product free of chemical residues. Brands like Blue Bottle and Stumptown are known for their dedication to organic and sustainable farming practices.
Focus on Flavor: The emphasis on quality over quantity in specialty coffee results in a product where the inherent flavors are allowed to shine. Therefore, there’s no requirement for artificial flavorings or additives to mask imperfections.
Transparent Sourcing: Coffee enthusiasts are increasingly demanding transparency about where and how their coffee is sourced. This demand encourages producers to maintain high standards and avoid shortcuts like chemical treatments.
By consciously choosing specialty coffee, consumers can be confident they are enjoying coffee in its purest form, free from unnecessary chemicals and enhancers.
Sustainable and Profitable Coffee Farming Practices
Farmers committed to sustainable and profitable coffee farming engage in a series of best practices to ensure environmental and economic sustainability.
Restoration and Repair of Farms: These farmers prioritize repairing land that has been degraded, investing time and resources into revitalizing soil health and biodiversity.
Avoidance of Deforestation: By steering clear of practices that lead to deforestation, they protect natural habitats and reduce carbon footprints, ensuring that their agricultural activities do not harm surrounding ecosystems.
Direct Trade Relationships: Working directly with buyers allows farmers to negotiate fair compensation. This collaboration often results in prices significantly higher than established Fairtrade minimums, making their operations more economically viable.
Sustainable Farming Techniques: Utilizing methods such as shade-grown coffee and organic farming, these producers maintain high-quality yields while conserving environmental resources.
By adhering to these practices, farmers not only contribute positively to the environment but also secure a stable and rewarding economic future.
Why is Specialty Coffee Considered Better for the Environment?
Specialty coffee is widely praised for its sustainable and eco-friendly approach, offering numerous benefits to the environment. Here’s why:
1. Pure, Natural Goodness
Specialty coffee is crafted with meticulous attention to detail, using only the ripest coffee cherries. During processing, no artificial chemicals or flavor additives are used, ensuring that what you brew is genuinely pure coffee. This commitment to natural methods reduces the environmental impact associated with chemical agriculture.
2. Sustainable Farming Practices
Many specialty coffee producers partner with farmers dedicated to sustainable practices. These farmers often focus on repairing and restoring their lands rather than depleting them. By employing techniques like organic farming, reforestation, and water conservation, they minimize ecological damage and promote biodiversity.
3. Fair Compensation for Farmers
Specialty coffee often involves direct trade practices, ensuring farmers receive a fair price for their beans—frequently well above standard market rates. This financial support enables farmers to invest in sustainable methods and tools, further enhancing environmental stewardship. By prioritizing eco-friendly practices, these farmers contribute to healthier ecosystems and more resilient coffee-growing regions.
4. Reduction of Deforestation
Conscientious sourcing is a hallmark of specialty coffee. Farmers and producers typically avoid practices that lead to deforestation, opting instead for shade-grown methods that preserve existing forested areas and habitat for wildlife. This approach not only safeguards natural landscapes but also helps sequester carbon, mitigating climate change.
5. Quality versus Quantity
Specialty coffee emphasizes quality over mass production, encouraging consumers to value better, more sustainable products rather than higher quantities. This shift in consumer mindset supports the cultivation of environmentally sound coffee farming techniques.
By engaging with specialty coffee, you’re not just savoring a superior brew; you’re supporting ethical, sustainable practices that prioritize the health of our planet.
