Learning about Speciality Coffee
ession Speciality coffee (or specialty coffee) is used for coffee that is rated 80 points or better on a scale of 100 from the SCA Sensory Assessment Methodology. This grading is done by a certified coffee taster (SCA) or a licensed Q Grader (CQI).
The SCA (Specialty Coffee Association is the largest coffee trade association in the world and has been responsible for much of the growth and success of the specialty coffee industry over the past 25 years. To assess the quality of the coffee more accurately, the SCA has created an objective sensory assessment methodology, the SCA Cupping Method.
For this purpose, a spreadsheet was created to evaluate different attributes of the coffee, each one being scored on a scale between zero and ten. Based on scientific concepts, all the elements used in the evaluation process are perfectly defined, such as the roasting point, the water used and the temperature for tasting. Specialty coffee, therefore, is one that achieves a score of 80 to 100 points using the SCA Sensory Assessment Methodology.
To classify it, the following attributes are assessed:
Fragrance and aroma: Aromatic aspects include fragrance (smell of ground coffee when dry) and aroma (smell of coffee when brewed with hot water). They will be evaluated in three distinct steps: (1) smelling the beans placed in the cup before pouring water into the coffee; (2) smelling the aromas released when breaking the crust; and (3) smelling the aromas released in the coffee completely wet with water.
Flavour: it is the main characteristic of the coffee, which must be observed from the first impressions of aroma and acidity, until the end of the coffee. It is a combined impression of all the taste sensations and retro nasal aroma, from the mouth to the nose. The score given for flavor considers the intensity, quality and complexity of the combined flavor and aroma. Such characteristics are noticed when the coffee is vigorously absorbed into the mouth, to involve the entire palate during the evaluation.
Finishing (aftertaste): it is defined as the extent of pleasant flavor that remains in the mouth after coffee is swallowed. If the submission is short or unpleasant, a lower score should be given.
Acidity: it is the sensory characteristic or basic flavor perceived on the side of the tongue, which can be pleasant or unpleasant. At best, the acidity contributes to the liveliness, sweetness and freshness of the fruit and is almost immediately identified when the coffee is first sucked into the mouth.
Body: the quality of the body is based on the tactile sensation of the liquid in the mouth, especially perceived between the tongue and the roof of the mouth. Most heavy-bodied samples receive a high score in terms of quality, however, light-bodied coffees may also have a pleasant mouthfeel.
Balance: it is how all the various aspects of taste, finish, acidity and body of the sample complement or contrast with one another. If the sample does not have certain aromatic or sensory attributes or if some attributes are excessive, the balance score should be reduced.
Sweetness: it refers to a pleasant fullness of flavor as well as any obvious sweetness. Your perception is the result of the presence of certain carbohydrates. The opposite of sweetness, in this context, is bitterness, astringency or “stingy/green” flavor. Sweetness, unlike the attributes above, is evaluated by its presence and not its intensity (high or low).
Absence of defects (clean cup): it refers to the absence of negative interference from the first ingestion of coffee to the end, the “transparency” of the drink. When evaluating this attribute, it is necessary to look at the total taste experience, from the moment of initial ingestion to fully swallowing the coffee.
Uniformity: it refers to the consistency of flavor in the different sample cups tasted. If the cups (several cups are used to taste the same coffee) have different flavors, the rating for this aspect will not be as high.
Overall result: it is intended to reflect the classification of the complete and general view of the sample by the individual taster. A sample with very pronounced aspects but with discrepancies may receive a lower rating. A coffee that perfectly demonstrates its characteristics, reflecting an original and quality taste, will certainly receive a high score. At this stage, the taster makes his personal assessment.
Defects: these are negative or poor flavors that affect the quality of the coffee. They are classified into two categories, according to their intensity: Minor Defect (Taint) and Major Defect (Fault). A Mild Defect refers to a less intense unpleasant taste. A Major Defect is due to flavor aspects, too, that have unacceptable characteristics such as too much astringency, or undesirable fermentation.
After performing the scores for each attribute above, the Total Result is calculated. This result is the sum of the evaluations of each attribute, except for “Defects”. Finally, the value corresponding to the defects is subtracted from the Total Result to obtain the Result.
Specialty Coffees are therefore those that score at least 80 points on the SCA Sensory Assessment Methodology. In other words, coffees of the highest quality, with little or no defects and with a distinctive character on the cup. They are coffees in their highest quality of flavor and are different from other coffees, as they are planted at the perfect altitude, at the right time of the year, in the best soil and harvested at the right time. All of this translates into some of the most exciting and flavorful coffees in the world.
Reference: Coffee and Joy Blog (Coffee & Joy (coffeeandjoy.com.br)
