Resources
A quick primer on the SCA cupping standard that Panabrew implements.
The ten attributes
- Fragrance / Aroma
- Dry fragrance before water, then wet aroma after the crust breaks.
- Flavor
- The main event — intensity and quality of taste, from hot to lukewarm.
- Aftertaste
- How long positive taste sensations persist after swallowing.
- Acidity
- The pleasant brightness that gives coffee life, scored on quality not quantity.
- Body
- The mouthfeel — weight and texture of the brew.
- Balance
- Whether the attributes sit in harmony, or one sticks out.
- Uniformity
- Consistency across cups, scored in two-point increments.
- Clean Cup
- Freedom from off-flavors and taints, cup by cup.
- Sweetness
- The presence of pleasant sweetness — full marks when present, none when absent.
- Overall
- Your holistic, personal rating of the coffee.
Reading a score
Quality attributes are scored from 6.00 to 10.00 in 0.25 steps. Six is the floor — a coffee you'd never call specialty. Eighty points and above represents specialty-grade coffee; eighty-five and above is exceptional.
Uniformity, clean cup, and sweetness each contribute up to ten points, and defects are deducted based on intensity — the same arithmetic Panabrew performs automatically on every scoresheet.
Coming to Panabrew
- · CVA (Coffee Value Assessment) format support
- · PDF export and shareable cupping reports
- · Cupping history with trends over time
