SCA Coffee Value Assessment NAME . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Descriptive DATE . . . . . . . . . . . . . . . . . . . . . . . . . .

Form PURPOSE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

SAMPLE NO.

Fragrance LOW MEDIUM HIGH

Intensity 0 5 10 15
LOW MEDIUM HIGH
Aroma
Intensity 0 5 10 15

SELECT UP TO FIVE THAT APPLY: ☐OTHER (☐CHEMICAL ☐MUSTY/EARTHY ☐PAPERY)

☐FLORAL ☐ROASTED
☐FRUITY (☐BERRY ☐DRIED FRUIT ☐CITRUS FRUIT) ☐NUTTY/COCOA (☐ NUTTY ☐COCOA)
☐ SOUR/FERMENTED (☐ SOUR ☐FERMENTED) ☐SPICY
☐GREEN/VEGETATIVE ☐ SWEET (☐VANILLA/VANILLIN ☐BROWN SUGAR)

Flavor LOW MEDIUM HIGH

Intensity 0 5 10 15
LOW MEDIUM HIGH
Aftertaste
Intensity 0 5 10 15

SELECT UP TO FIVE THAT APPLY: ☐OTHER (☐CHEMICAL ☐MUSTY/EARTHY ☐PAPERY) MAIN TASTES (2)
☐FLORAL ☐ROASTED ☐SALTY ☐BITTER
☐FRUITY (☐BERRY ☐DRIED FRUIT ☐CITRUS FRUIT) ☐NUTTY/COCOA (☐ NUTTY ☐COCOA) ☐SOUR ☐UMAMI
☐ SOUR/FERMENTED (☐ SOUR ☐FERMENTED) ☐SPICY ☐SWEET
☐GREEN/VEGETATIVE ☐ SWEET (☐VANILLA/VANILLIN ☐BROWN SUGAR)

Acidity LOW MEDIUM HIGH

Intensity 0 5 10 15

SELECT ONE:
☐ DRY ACIDITY (HERBY, GRASSY, TART) ☐ SWEET ACIDITY (JUICY, FRUIT-LIKE, BRIGHT)

Sweetness LOW MEDIUM HIGH

Intensity 0 5 10 15

Mouthfeel LOW MEDIUM HIGH

Intensity 0 5 10 15

SELECT UP TO TWO: ☐OILY ☐MOUTH-DRYING

☐ROUGH (GRITTY, CHALKY, SANDY) ☐SMOOTH (VELVETY, SILKY, SYRUPY) ☐METALLIC

SAMPLE NO.

Fragrance LOW MEDIUM HIGH

Intensity 0 5 10 15
LOW MEDIUM HIGH
Aroma
Intensity 0 5 10 15

SELECT UP TO FIVE THAT APPLY: ☐OTHER (☐CHEMICAL ☐MUSTY/EARTHY ☐PAPERY)

☐FLORAL ☐ROASTED
☐FRUITY (☐BERRY ☐DRIED FRUIT ☐CITRUS FRUIT) ☐NUTTY/COCOA (☐ NUTTY ☐COCOA)
☐ SOUR/FERMENTED (☐ SOUR ☐FERMENTED) ☐SPICY
☐GREEN/VEGETATIVE ☐ SWEET (☐VANILLA/VANILLIN ☐BROWN SUGAR)

Flavor LOW MEDIUM HIGH

Intensity 0 5 10 15
LOW MEDIUM HIGH
Aftertaste
Intensity 0 5 10 15

SELECT UP TO FIVE THAT APPLY: ☐OTHER (☐CHEMICAL ☐MUSTY/EARTHY ☐PAPERY) MAIN TASTES (2)
☐FLORAL ☐ROASTED ☐SALTY ☐BITTER
☐FRUITY (☐BERRY ☐DRIED FRUIT ☐CITRUS FRUIT) ☐NUTTY/COCOA (☐ NUTTY ☐COCOA) ☐SOUR ☐UMAMI
☐ SOUR/FERMENTED (☐ SOUR ☐FERMENTED) ☐SPICY ☐SWEET
☐GREEN/VEGETATIVE ☐ SWEET (☐VANILLA/VANILLIN ☐BROWN SUGAR)

Acidity LOW MEDIUM HIGH

Intensity 0 5 10 15

SELECT ONE:
☐ DRY ACIDITY (HERBY, GRASSY, TART) ☐ SWEET ACIDITY (JUICY, FRUIT-LIKE, BRIGHT)

Sweetness LOW MEDIUM HIGH

Intensity 0 5 10 15

Mouthfeel LOW MEDIUM HIGH

Intensity 0 5 10 15

SELECT UP TO TWO: ☐OILY ☐MOUTH-DRYING

☐ROUGH (GRITTY, CHALKY, SANDY) ☐SMOOTH (VELVETY, SILKY, SYRUPY) ☐METALLIC
© 2023 the Specialty Coffee Association. All rights reserved, except this document may be reproduced and distributed without modification.
SCA Version 1.1 (September 2023) I Learn more: sca.coffee/value-assessment
 SCA Coffee Value Assessment NAME . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Affective DATE . . . . . . . . . . . . . . . . . . . . . . . . . .

Form PURPOSE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

IMPRESSION OF QUALITY
① EXTREMELY LOW ② VERY LOW ③ MODERATELY LOW ④ SLIGHTLY LOW ⑤ NEITHER HIGH NOR LOW ⑥ SLIGHTLY HIGH ⑦ MODERATELY HIGH ⑧ VERY HIGH ⑨ EXTREMELY HIGH

SAMPLE NO. SAMPLE NO. SAMPLE NO.

Fragrance ①②③④⑤⑥⑦⑧⑨ FINAL

①②③④⑤⑥⑦⑧⑨ FINAL
①②③④⑤⑥⑦⑧⑨ FINAL

Aroma ①②③④⑤⑥⑦⑧⑨ FINAL

①②③④⑤⑥⑦⑧⑨ FINAL
①②③④⑤⑥⑦⑧⑨ FINAL

Flavor ①②③④⑤⑥⑦⑧⑨ FINAL

①②③④⑤⑥⑦⑧⑨ FINAL
①②③④⑤⑥⑦⑧⑨ FINAL

Aftertaste ①②③④⑤⑥⑦⑧⑨ FINAL

①②③④⑤⑥⑦⑧⑨ FINAL
①②③④⑤⑥⑦⑧⑨ FINAL

Acidity ①②③④⑤⑥⑦⑧⑨ FINAL

①②③④⑤⑥⑦⑧⑨ FINAL
①②③④⑤⑥⑦⑧⑨ FINAL

Sweetness ①②③④⑤⑥⑦⑧⑨ FINAL

①②③④⑤⑥⑦⑧⑨ FINAL
①②③④⑤⑥⑦⑧⑨ FINAL

Mouthfeel ①②③④⑤⑥⑦⑧⑨ FINAL

①②③④⑤⑥⑦⑧⑨ FINAL
①②③④⑤⑥⑦⑧⑨ FINAL

Overall ①②③④⑤⑥⑦⑧⑨ FINAL

①②③④⑤⑥⑦⑧⑨ FINAL
①②③④⑤⑥⑦⑧⑨ FINAL

NON-UNIFORM CUPS ☐☐☐☐☐ DEFECT (IF ANY) NON-UNIFORM CUPS ☐☐☐☐☐ DEFECT (IF ANY) NON-UNIFORM CUPS ☐☐☐☐☐ DEFECT (IF ANY)
DEFECTIVE CUPS ☐☐☐☐☐ ☐ MOLDY DEFECTIVE CUPS ☐☐☐☐☐ ☐ MOLDY DEFECTIVE CUPS ☐☐☐☐☐ ☐ MOLDY
☐ PHENOLIC ☐ PHENOLIC ☐ PHENOLIC
☐ POTATO ☐ POTATO ☐ POTATO
© 2023 the Specialty Coffee Association. All rights reserved, except this document may be reproduced and distributed without modification.
SCA Version 1.1 (September 2023) I Calculate total cupping score: sca.coffee/cuppingscore
 SCA Coffee Value Assessment

Combined Form
NAME . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . DATE . . . . . . . . . . . . . . . . . . . . . . . . . . . IMPRESSION OF QUALITY
① EXTREMELY LOW ④ SLIGHTLY LOW ⑦ MODERATELY HIGH
PURPOSE .......................................... .... SAMPLE NO. ................. ② VERY LOW ⑤ NEITHER HIGH NOR LOW ⑧ VERY HIGH
③ MODERATELY LOW ⑥ SLIGHTLY HIGH ⑨ EXTREMELY HIGH

PART 1: SENSORY DESCRIPTIVE ASSESSMENT PART 2: AFFECTIVE ASSESSMENT

Fragrance
①②③④⑤⑥⑦⑧⑨
LOW MEDIUM HIGH
FINAL
Intensity 0 5 10 15

Aroma
①②③④⑤⑥⑦⑧⑨
LOW MEDIUM HIGH
FINAL
Intensity 0 5 10 15

SELECT UP TO FIVE THAT APPLY:

☐FLORAL
☐FRUITY (☐BERRY ☐DRIED FRUIT ☐CITRUS FRUIT)
☐ SOUR/FERMENTED (☐ SOUR ☐FERMENTED)
☐GREEN/VEGETATIVE
☐OTHER (☐CHEMICAL ☐MUSTY/EARTHY ☐PAPERY)
☐ROASTED
☐NUTTY/COCOA (☐ NUTTY ☐COCOA)
☐SPICY
☐ SWEET (☐VANILLA/VANILLIN ☐BROWN SUGAR)

Flavor
①②③④⑤⑥⑦⑧⑨
LOW MEDIUM HIGH
FINAL
Intensity 0 5 10 15

Aftertaste
①②③④⑤⑥⑦⑧⑨
LOW MEDIUM HIGH
FINAL
Intensity 0 5 10 15

SELECT UP TO FIVE THAT APPLY: MAIN TASTES (2)

☐FLORAL ☐SALTY
☐FRUITY (☐BERRY ☐DRIED FRUIT ☐CITRUS FRUIT) ☐SOUR
☐ SOUR/FERMENTED (☐ SOUR ☐FERMENTED) ☐SWEET
☐GREEN/VEGETATIVE ☐BITTER
☐OTHER (☐CHEMICAL ☐MUSTY/EARTHY ☐PAPERY) ☐UMAMI
☐ROASTED
☐NUTTY/COCOA (☐ NUTTY ☐COCOA)
☐SPICY
☐ SWEET (☐VANILLA/VANILLIN ☐BROWN SUGAR)

Acidity
①②③④⑤⑥⑦⑧⑨
LOW MEDIUM HIGH
FINAL
Intensity 0 5 10 15

SELECT ONE:
☐DRY ACIDITY (HERBY, GRASSY, TART)
☐SWEET ACIDITY (JUICY, FRUIT-LIKE, BRIGHT)

Sweetness
①②③④⑤⑥⑦⑧⑨
LOW MEDIUM HIGH
FINAL
Intensity 0 5 10 15

Mouthfeel
①②③④⑤⑥⑦⑧⑨
LOW MEDIUM HIGH
FINAL
Intensity 0 5 10 15

SELECT UP TO TWO: ☐MOUTH-DRYING

☐ROUGH (GRITTY, CHALKY, SANDY) ☐METALLIC
☐OILY
☐SMOOTH (VELVETY, SILKY, SYRUPY)

PART 3: EXTRINSIC ASSESSMENT Overall

①②③④⑤⑥⑦⑧⑨ FINAL

NON-UNIFORM CUPS ☐☐☐☐☐ DEFECT (IF ANY)

DEFECTIVE CUPS ☐☐☐☐☐ ☐ MOLDY ☐ PHENOLIC
☐ POTATO
© 2023 the Specialty Coffee Association. All rights reserved, except this document may be reproduced and distributed without modification.
SCA Version 1.1 (September 2023) I Learn more: sca.coffee/value-assessment I Calculate total cupping score: sca.coffee/cuppingscore