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, …