美国咖啡协会杯品详细介绍 (最全).pdfVIP

SCAA Protocols | Cupping Specialty Coffee Published by the Specialty Coffee Association of America (SCAA) Revised: November 21, 2009 • Pages: Cover + 7 CUPPING_PROTOCOLS • VERSION: 21NOV2009A SCAA Protocols | Cupping Specialty Coffee Purpose The Statistics Standards Committee of the Specialty Coffee Association of America recommends these standards for cupping coffee. These guidelines will ensure the ability to most accurately assess the quality of the coffee. Necessary Equipment Roasting Preparation Environment Cupping Preparation Sample Roaster Well Lit Balance (Scale) Agtron or other color Clean, no interfering aromas Cupping glasses with lids reading device Grinder Cupping tables Cupping spoons Quiet Hot water equipment Comfortable temperature Forms and other paperwork Limited distractions (no Pencils and clipboards phones, etc.) Cupping Glasses | The type of glass recommended by the SCAA is a 5 or 6 ounce* Manhattan or “rocks” glass. Porcelain bouillon bowls of 175-225 ml are also permitted. The cups should be clean with no apparent fragrance and at room temperature. Lids can be of any material. Porcelain “bullion bowls” of 175-225 ml are also permitted. *All cups used should be of the same volume, dimensions, and material of manufacture. Sample Preparation Roasting The sample should be roasted within 24 hours of cupping and allowed to rest for at least 8 hours. Roast pro