Featured Report: This paper, developed the SCAA Sustainability Council, provides an overview of some potential impacts of climate change to the coffee value chain. It also examines some of the work being done by industry and community leaders in case studies on mitigation and adaptation strategies, and it makes recommendations for how all stakeholders in the industry can participate in building a more resilient coffee sector.



Coffee to Water Ratio for Cupping -

When cupping, the ratio of 8.25 grams (whole bean) coffee (± 0.25 grams), to 5.07 fluid ounces (150 ml) water shall be used. When adjusting due to vessel size, a ratio of 1.63 grams (whole bean) coffee per 1 fluid ounce of water (or 0.055 g coffee per 1 ml water) shall be used.

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Cupping Vessel -

Cupping vessels shall be of tempered glass or ceramic material. They shall be between 7 and 9 fluid ounces (207 ml to 266 ml), with a top diameter of between 3 and 3.5 inches (76 - 89 mm). All cups used shall be of identical volume, dimensions and material of manufacture, and have lids.

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Cupping Water Temperature -

Cupping water temperature shall be 200°F ± 2°F (92.2 – 94.4°C) when poured on grounds.

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Cupping Water -

Cupping Water shall meet all the requirements listed in the SCAA Standard 'Water for Brewing Specialty Coffee', which can be found on the SCAA Resources web page.

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Grind for Cupping -

The coffee used for cupping shall be ground so that 70-75 percent of the grinds pass through the 20 mesh sieve.

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Roast for Cupping -

The roasting of coffee for cupping shall take between 8 and 12 minutes, and shall be used for cupping between 8 and 24 hours after roasting.

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Roast Level for Cupping -

The roast level for cupping shall be measured between 30 minutes and 4 hours after roasting using coffee ground to the SCAA Standard Grind for Cupping and be measured on coffee at room temperature. The coffee shall meet the following measurements with a tolerance of ± 1.0 units:

  • Agtron “Gourmet”: 63.0
  • Agtron “Commercial”: 48.0
  • Colortrack: 62.0
  • Probat Colorette 3b: 96.0
  • Javalytics: same as Agtron measurement using either “Gourmet” or “Commercial” scales
  • Lightells: same as Agtron measurements using “Gourmet” scale

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Cupping Room Size -

Cupping room minimum dimensions (for exactly one cupping table) shall be no smaller than 110 square feet (10.22 m2).

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Cupping Spoons -

Cupping spoons shall hold 0.135 – 0.169 fluid ounces (4-5 ml) of coffee sample and should be of non-reactive metal.

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Cupping Tables -

Cupping tables (for 6 people) shall have a surface area of at least 10 square feet (0.93 square meters), and be between 42 and 46 inches (1.07 - 1.17 meters) tall.

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