With the establishment of the SCAA in the United States, evaluation standards were established to define whether a coffee is specialty.
1. Fragrance: The aroma of the coffee grounds and the liquid.
2. Flavor: Evaluation upon sipping the liquid.
3. Aftertaste: Lingering aftertaste after swallowing.
4. Acidity: Pleasant brightness and juiciness.
5. Body: Texture and weight on the tongue.
6. Balance: Harmony of all elements.
7. Sweetness: Absence of defects such as underfermented beans, with a positive sweetness.
8. Uniformity: Consistency of quality across multiple cups.
9. Clean Cup: Absence of impurities. Clear, free of impurities.
10. Overall: Overall quality.
Lightly roasted beans are sampled (cupped) and scored 10 points for each category, for a total of 100 points. A coffee is certified as specialty coffee if it scores 80 points or above. Coffees scoring between 70 and 80 points are considered premium coffee, while those scoring below 70 points are considered regular commercial coffee. The reason for using a light roast is that the darker the roast, the more the bean's individuality is lost, and a lighter roast allows the individuality of the beans to be appreciated. From 80 points onwards, coffees are further evaluated for clear traceability from production area to consumer, consistent quality control, and the characteristics of the farm and production area (terroir). The concept of specialty coffee, proposed by Erna Knutsen in 1974, has now been specifically quantified using the SCAA score.
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