Author: Helena Coffee Vietnam

Body Attributes – SCA Cupping Form​​​​​​​​​ – This article is part of a group of posts that explain the ten sensory attributes of the SCA Cupping Form (or SCA Arabica Cupping Form) based on knowledge from the book Sensory Science.A person who is familiar with coffee tasting will not find any concept related to "body" in coffee flavor circles (this is logical since "body" is not part of the taste). The WCR Sensory Lexicon also did not shed light on this concept, instead in "The …

Acidity Properties – SCA Cupping Form​​​​​​​​​ – This article is part of a group of posts that explain the ten sensory attributes of the SCA Cupping Form (or SCA Arabica Cupping Form) based on knowledge from the book Sensory Science.The intensity of acidity in coffee, objectively described by Cupper from low to high – on an intensity scale in cupping samples, is associated with the recognition of sensory impressions related to the characteristics of sourness.It should be emphasized that this scale is only a …

Aftertaste Properties – SCA Cupping Form​​​​​​​​​ – This article is part of a group of posts that explain the ten sensory attributes of the SCA Cupping Form (or SCA Arabica Cupping Form) based on knowledge from the book Sensory Science.Following the Flavor Properties Aftertaste, defined in the cupping technique as the combined sensation of basic tastes and scents remaining after coffee leaves the mouth, either through swallowing or spitting.When cupping, the cupper usually spits coffee after holding it in his mouth for a short time, then …

Flavor Properties – SCA Cupping Form​​​​​​​​​ – This article is part of a group of posts that explain the ten sensory attributes of the SCA Cupping Form (or SCA Arabica Cupping Form) based on knowledge from the book Sensory Science.In cupping, the flavor is defined as the combined perception of basic taste attributes (including sweet, sour, salty, bitter, and umami) and aroma qualities.To evaluate the taste (and all subsequent properties), brewed coffee is tasted with a spoon. Most cupper puff coffee while sipping, which …

Fragrance/Aroma Properties – SCA Cupping Form​​​​​​​​​ – This article is part of a group of posts that explain the ten sensory attributes of the SCA Cupping Form (or SCA Arabica Cupping Form) based on knowledge from the book Sensory Science.For cupping, Fragrance is defined as the smell of ground coffee when it is still dry (before pouring water), and Aroma is described as the smell of coffee when the water has been added during the tasting (wet scent).[caption id="" align="aligncenter" width="2000"] Fragrance/Aroma attributes on the …

Balance Properties – SCA Cupping Form​​​​​​​​​ – This article is part of a group of posts that explain the ten sensory attributes of the SCA Cupping Form (or SCA Arabica Cupping Form) based on knowledge from the book Sensory Science.In cupping, Balance refers to the relationship between the four previous types of attributes: Flavor, Aftertaste, Acidity, and Body. Ideally, these four attributes are present at a harmonious level.If a particular attribute is severely or noticeably missing or dominant, coffee will be considered "unbalanced." However, …

Sweetness Attributes - SCA Cupping Form​​​​​​​​​ - This article is part of a group of posts that explain the ten sensory attributes of the SCA Cupping Form (or SCA Arabica Cupping Form) based on knowledge from the book Sensory Science.In terms of sensory science, Sweetness or "sweetness" in coffee is not an "objective" attribute but the product of a complex impression caused by aroma, not by any dissolved sugar.Therefore, in cupping, Sweetness is very firmly defined by the SCA as the …

Clean cup Properties - SCA Cupping Form - This article is part of a group of posts that explain the ten sensory attributes of the SCA Cupping Form (or SCA Arabica Cupping Form) based on knowledge from the book Sensory Science.In Cupping, Clean Cup is defined as "no flavor other than coffee," so Clean Cup is designed to identify contaminants in coffee, usually caused by non-coffee ingredients or biological contamination (mold, bacteria, etc.) in poorly processed coffee.[caption id="" align="aligncenter" width="2000"] Clean …

Uniformity Attributes - SCA Cupping Form​​​​​​​​​ - This article is part of a group of posts that explain the ten sensory attributes of the SCA Cupping Form (or SCA Arabica Cupping Form) based on knowledge from the book Sensory Science.In Cupping, the Uniformity attribute is defined as "uniformity between cups in the same coffee sample," or in other words, the uniformity of the coffee beans in the batch.Since according to the SCA's cupping standard, assessing the uniformity of five coffee cups …