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2004 SCA Cupping Score Calculator

Score coffee on the 2004 SCA cupping form: 10 attributes, per-cup uniformity, clean cup, sweetness, defect deductions, and specialty grade classification.

Scored Attributes (6.00–10.00)

Per-Cup Attributes (0–5 cups)

Defects

Total Score

79.00

Below Specialty

Under 80: below SCA specialty grade threshold.

Scored Subtotal

49.00

Cup Attributes

+30

Defect Deduction

0

SCA specialty threshold: 80.00. Scores below 80 are below specialty grade.

Last updated

How to Use This Calculator

Score each attribute on the 6.00–10.00 scale in 0.25-point increments. Set the per-cup counts for uniformity, clean cup, and sweetness (0–5 cups each). Add any defect deductions for taints or faults. The total updates in real time.

A score of 80 or above is SCA specialty grade. The default settings reflect a solid “very good” specialty coffee: all scored attributes at 7.00, all cup attributes at 5, no defects: total 80.00.

How the SCA Score Is Calculated

The SCA cupping form scores seven sensory attributes on a 6 to 10 scale: fragrance/aroma, flavor, aftertaste, acidity, body, balance, and overall. Each is scored in 0.25-point increments. These seven scores are summed.

Three “cup quality” attributes are scored differently. In a standard cupping, five cups of each coffee are prepared. The cupper checks each cup for uniformity, cleanliness, and sweetness. Each cup in which an attribute is present earns 2 points, so each of these three attributes contributes 0 to 10 points (5 cups × 2 points each).

Defects are subtracted from the total. A taint (an off-flavor that is present but doesn't ruin the cup) subtracts 2 points per affected cup. A fault (a severe defect that makes the cup unacceptable) subtracts 4 points per affected cup.

Formula: total = scored_sum + cup_sum − (taint_cups × 2 + fault_cups × 4)

Scores of 80 and above qualify as specialty grade. The SCA considers 80–84.99 as “very good,” 85–89.99 as “excellent,” and 90 and above as “outstanding.”

Frequently Asked Questions

What is the SCA cupping form?

The SCA (Specialty Coffee Association) cupping protocol is the industry standard for evaluating coffee quality. Coffees are scored by trained tasters across 10 attributes. Total scores of 80 or above qualify as specialty grade. The protocol is used by green buyers, roasters, and competition judges worldwide.

Why do uniformity, clean cup, and sweetness score differently from the other attributes?

Those three attributes are assessed per cup rather than as an overall impression. In a standard cupping, five cups of each coffee are prepared. A scorer checks each cup for uniformity (consistent flavor), cleanliness (no off-flavors or taints), and sweetness. Each cup in which the attribute is present counts as 2 points, so a perfect score for uniformity is 10 points (5 cups × 2 points each).

What is the difference between a taint and a fault?

A taint is an off-flavor that is present but does not ruin the cup: it subtracts 2 points per affected cup. A fault is a severe defect that makes the cup unacceptable, subtracting 4 points per affected cup. Common taints include slight fermentation notes or mild mustiness. Common faults include phenolic (medicinal/plastic) flavors, severe fermentation, or mold.

What score is needed for specialty grade?

A score of 80 or above on the SCA cupping form qualifies a coffee as specialty grade. Scores of 80–84.99 are classified as 'very good,' 85–89.99 as 'excellent,' and 90 and above as 'outstanding.' Scores below 80 are considered below specialty grade and are not traded as specialty coffee.

Can I use this for competition judging?

This calculator uses the SCA standard cupping form math and is useful for practice and reference. Official SCA competitions use calibrated judges, certified forms, and sometimes additional protocols (the WCC, for example, uses a modified form). Always defer to the official competition materials for actual judging.

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