Specialty green coffee beans went through a strict grading process and protocol, ensuring that they cannot be assessed with a subjective or biased opinion. As a result, coffee tasters must be capable of objectively communicating each attribute of specialty coffee, from its aroma and flavor notes to its body and acidity, to others.
How is Specialty Coffee Defined?
A sample coffee must score 80 to 100 points to be considered a specialty. To get a score, a sample coffee of 350 grams will enter a screening process to detect defects in the green coffee beans. Specialty coffee beans possess no primary flaws and a maximum of 5 secondary defects. Following this is the roasting and cupping process.
How to Use the SCA Cupping Form?
Coffee tasters using the SCA’s cupping form or score sheet must know the explanation and the way to score the coffee sample based on the following criteria:
1. Quality Scale
The sheet provides a simple explanation of the grade available:
a. A 6-6.75 score means good.
b. A 7-7.75 score means very good.
c. An 8-8.75 score means excellent.
d. A 9-9.75 score means outstanding.
2. Sample Number and Roast Level
Since there are five cups of similar coffee, write the number of each sample or name to avoid confusion. Next, you can check the roast level (light to dark).
Also Read: From Green to Brown: The Fascinating Process of Coffee Roasting!
3. Fragrance and Aroma
Fragrance and aroma refer to two different things. Scent tells the dry smell of ground coffee, while aroma relates to the released smell after brewing or a wet smell.
4. Flavor and Aftertaste
Flavor represents the distinct and signature taste of coffee. The flavor will be present in your gustatory sensation to your nose’s palate. The more diverse the flavors, the higher will the quality score be.
Aftertaste refers to the length of flavors left in the mouth after swallowing. A pleasant trail means a high score, but a change in aftertaste will get a lower score.
5. Acidity
Specialty coffee grading heavily relies on the acidity profile, which can have a significant impact on the flavor and overall quality of the brew. Mandheling high-grade green coffee beans, for example, are highly sought after for their unique acidity that strikes a perfect balance between mild and sharp, resulting in a pleasant taste. The natural sweetness of the beans, combined with their balanced acidity, often brings out fruity flavors that are influenced by the coffee’s origin and variety.
6. Body
Body refers to the extent of intensity or mouthfeel of a coffee. It ranges from low, medium, and high. The score depends on the coffee processing and the body consistency in each cup.
7. Uniformity and Balance
If the flavors of the sample coffee are similar in 5 cups, they have excellent uniformity. Hence, it deserves a high score.
Balance is the equal taste between flavors, aroma, acidity, sweetness, and aftertaste perceived in the mouth. Each cannot outpace or be less than the others.
8. Clean Cup and Sweetness
A clean cup relates to the cleanness of taste from the first slurp to the aftertaste. The score will be low if a Q Grader finds an off or disturbing aroma or flavor. The sweetness comes from the natural sugar in coffee. Most coffee beans have a hint of sugarcane sweetness.
9. Overall
Q Graders can input their personal yet professional opinion in this section. If you find a new particular and significant aspect of the sample coffee, you can put it in overall.
10. Defects
Defects in coffee refer to any undesirable taste or aroma caused by a fault or taint in the beans. A taint can lower the coffee’s score by 2 points, while a fault can bring it down by 4 points. Sample coffees with defects are unlikely to meet the minimum standards for specialty coffee, which requires beans to be of the highest quality.
However, in some cases, some defects such as past crop coffee beans can still be used to produce high-quality coffee. For example, aged beans can bring out unique flavors that are not found in fresh beans, and some roasters intentionally use past crop coffee to achieve a specific flavor profile. While it is important to ensure that the coffee is properly stored to avoid defects, past crop coffee can still have a place in specialty coffee if used appropriately.
11. Final Score
The accumulation of scores will decide whether a sample coffee qualifies as specialty coffee.
Understanding how specialty coffee is graded can help you appreciate and enjoy coffee on a deeper level. By learning the language of coffee and understanding the factors that contribute to its quality, you can better appreciate the unique flavors and aromas in your cup.
Whether you’re a coffee enthusiast or a professional barista, understanding specialty coffee grading can be an asset in selecting and brewing the finest beans. But nothing beats the experience of tasting and exploring different coffee flavors, especially those found in the burgeoning coffee wave. By delving into the world of specialty coffee, you’ll uncover an array of unique and exciting flavors, including the rich and diverse range of Indonesia Specialty Coffee, that will enhance your journey as a coffee lover.
