Cupping

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Coffee Experience: The “Multi-Sensory” effect

Coffee Experience and The “Multi-Sensory” effect: Coffee, or food in general, is a multi-modal experience . It is, therefore not surprising that sensations from one sense system can lead to judgments and perceptions from another. In other words, it is a combination of colors and flavors to arrive at an expectation of sensations that can accompany each other. Whenever we enjoy coffee, we take in all the information of sight, touch, smell, taste, and even hearing simultaneously. Once transmitted to the …
Body Attributes - SCA Cupping Form - Helena Coffee VietnamCoffee Cupping Guide

Body Attributes – SCA Cupping Form

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 - Helena Coffee VietnamCoffee Cupping Guide

Acidity Properties – SCA Cupping Form

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 - Helena Coffee VietnamCoffee Cupping Guide

Aftertaste Properties – SCA Cupping Form

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 - Helena Coffee VietnamCoffee Cupping Guide

Flavor Properties – SCA Cupping Form

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 - Helena Coffee VietnamCoffee Cupping Guide

Fragrance/Aroma Properties – SCA Cupping Form

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 - Helena Coffee VietnamCoffee Cupping Guide

Balance Properties – SCA Cupping Form

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 Attribute - SCA Cupping Form​ - Helena Coffee VietnamCoffee Cupping Guide

Sweetness Attribute – SCA Cupping Form​

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 - Helena Coffee VietnamCoffee Cupping Guide

Clean cup Properties – SCA Cupping Form

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​​​​​​​​​ - Helena Coffee VietnamCoffee Cupping Guide

Uniformity Attributes – SCA Cupping Form​​​​​​​​​

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 …
Overall and Defect Attributes - SCA Cupping Form - Helena Coffee VietnamCoffee Cupping Guide

Overall and Defect Attributes – SCA Cupping Form

Overall and Defect Attributes - SCA Cupping Form - This article is part of a group of posts that explain the 10 sensory attributes of the SCA Cupping Form (or SCA Arabica Cupping Form) based on knowledge from the book Sensory Science. Overall The Overall (or "overall") category is where cupper can leave their overall impression of coffee quality. This is the only property that must sum up the properties of all previous properties. Therefore its score will likely be equivalent to the …
what-is-the-cup-of-excellence-how-does-coe-grading-coffee-differ-from-scaBean

What is the Cup of Excellence? How does COE grading coffee differ from SCA?

How does the Cup of Excellence grading coffee differ from Specialty Coffee Association? If you love specialty coffee, the coffee grading style of the Specialty Coffee Association (SCA) is certainly no stranger. Helena Coffee Vietnam has a pretty detailed explanation of SCA's cupping form here. SCA's cupping form is the most popular document in grading coffee, widely used in the specialty coffee community, from roasters and baristas to coffee import and export companies. However, the SCA cupping form is not everything. …