The Specialty Coffee Association (SCA) announced profound changes to its evaluation and certification system at the Expo in Houston on April 24, 2025. Together with the Coffee Quality Institute (CQI), they announced the SCA's takeover of the Q Program regarding the sensory and physical evaluation of green coffee – and dropped a bombshell. In the midst of a tsunami of challenges along the entire coffee supply chain, few saw this coming. Many accuse the organization of ignoring fundamental challenges and instead engaging in symbolic politics. Philipp and Benjamin discussed this extensively in two podcasts – once in German and once in a different format in English. Additionally, a LinkedIn post by Philipp sparked a major discussion.
The centerpiece of the reform is the new Coffee Value Assessment (CVA) and the associated "Evolved Q Program," which has met with mixed opinions within the industry – ranging from cautious openness to clear criticism. "Coffee is more than a score" is the hook and the SCA's justification for the sudden change communicated via Instagram.
What is the Coffee Value Assessment?
The Coffee Value Assessment (CVA) is a newly introduced evaluation sheet by the SCA that, according to the organization, should enable more differentiated, precise, and "more contextual" evaluations of green coffee. It replaces the previous SCA Cupping Form, which served as a global standard for over two decades and, in the eyes of many, is no longer current. The CVA is an evolution of the previous protocol, contemporary, scientifically tested, and more inclusive, according to the non-profit organization around Peter Giuliano's development team.
Unlike the SCA Cupping Form, the CVA and its four modules should be applied more flexibly and situationally. For example, a roastery team assessing green coffee might need the affective form, which is filled out subjectively and thereby reflects that roastery's preferences. It serves for quick exchange between seller and buyer and aims at personal wishes and preferences.
In contrast, a green coffee dealer buys for many different further processors and therefore wants an objective assessment of the green coffee. For this, the descriptive form is used, which does not take subjective wishes and impressions into account and enables purely objective assessment.
The Foundation
In an online workshop, Philipp and I discussed the occurrences and the associated changes. We focused on filling out the assessments and walked through it once. You can find the link here. Anyone who wants can participate afterward with any coffee.
The SCA defines specialty coffee as follows:
Specialty coffee is a coffee or coffee experience that is distinguished by
characteristic attributes, which in turn brings a higher market value.
The evaluation of a coffee should therefore not be limited exclusively to a sensory score, but should also take into account the entire story of that coffee. "Coffee is more than a score" is therefore also their guiding principle in this launch campaign.
To implement this optimally, three test types are selected, which are common in sensory science.
Discriminative test
In the difference test, the goal is to identify from three different cups the one that differs from the other two. This method, also known as the triangle test or triangel test, was used, for example, in Q Grader exams.
Descriptive test
In the descriptive test, systematic, detailed, and quantitative descriptions are made. The selected panel calibrates itself to the subject matter so that a common and objective language is created. Intensities are rated on a scale of 1-15.
Affective test
In the hedonic test, the focus is on subjective preferences and acceptance. A scale of 1-9 is used.
As an example, the SCA cites a sentence that could occur in any cupping room.
Thus, cuppers would have unconsciously already tasted according to the rules of these three sensory tests mentioned. With the new approach to green coffee evaluation, affective and descriptive elements are to be clearly separated from each other and external factors systematically taken into account.
The Coffee Value Assessment at a Glance
The new evaluation schema is divided into five clearly defined evaluation forms that can be used individually or in combination. To avoid being influenced by external factors, it is recommended to start with the descriptive assessment, followed by the affective, then the physical, and finally the extrinsic assessment.
Descriptive Form
The "descriptive assessment" focuses on objective and targeted naming of taste and aroma attributes without classifying them into a positive or negative overall assessment. This creates a purely analytical profile of sensory properties. It should serve as a neutral and objective exchange about the green coffee.
Since cup uniformity is not assessed in this evaluation, more flexibility is offered in the brewing method. The coffee can be cupped or brewed using another method, such as batch brew or French press. It is recommended to brew three to five cups. If an alternative method to cupping is chosen, 12g of coffee should be ground separately to still be able to assess fragrance and aroma.
The horizontal low – medium – high intensity scales of the SCA Cupping Form 2004 have been replaced with a scale of 1-15. This is common in descriptive tests in sensory science. Here, 0-5 stands for low, 6-10 for medium, and 11-15 for high intensity.
Fragrance and Aroma
Fragrance refers to the smell of the ground and still dry coffee, aroma to the crust or scent after the break.
In addition to intensity, nine categories (CATA – Check all that apply) can be selected. Aromas not shown can be added in the "Notes" field. The aromas are based on the inner circle of the SCA Flavor Wheel (2016 version).
Flavor and Aftertaste
In addition to intensity and aromatic description, two of the basic tastes must be selected that represent flavor and aftertaste.
Acidity and Sweetness
Acidity and (newly) sweetness are rated on the intensity scale. For acidity, more specific definitions such as malic, citric, or tartaric are no longer sought. Studies show that people can only perceive citric and, just barely, vinegar.
Mouthfeel
Body has been replaced by mouthfeel and includes texture, weight, and tactile sensations such as sandy or metallic. There are five tactile options, of which up to two can be selected.
Affective Form
The subjective perception of a cupper regarding a green coffee in terms of personal preference or that of a customer is documented with the "affective assessment." A green coffee can also be evaluated in relation to a desired final beverage.
The affective form thus captures personal preference and immediate enjoyment assessment without mixing it with objective descriptions. The final points can be converted into a total score via digital platforms, which in my understanding no longer has anything in common with the previous total score.
For this evaluation form, the well-known cupping rules are applied. The same specifications and standards apply as for the SCA Cupping Form 2004.
In hedonic evaluation (do I like it or not), a scale of 1-9 is used. 1 refers to "does not suit me at all" and 9 to "suits me very much."
All attributes are evaluated using this scale. Balance is no longer listed as a separate attribute but is now incorporated into the overall. The ferment defect no longer exists because fermentation is currently "en vogue." The notes field offers the opportunity to record personal impressions. However, it is not about making the same notes as in the descriptive method. Rather, specific comments about one's own taste or the corresponding purpose should be noted.
Example:
We want to add a new espresso to our range. It should be roasted darker than usual, with low-medium acidity, medium bitterness, and lots of body. We want the characteristics and flavors of a 68% dark chocolate in our cup.
In the descriptive assessment, we checked fruity, sweet, sour/ferment under flavor. Additionally, the basic tastes sour and sweet dominate for us.
In the affective assessment, we now note in the flavor notes: Fermentation notes too intense. Also too much acidity and too many fruity notes. Not suitable.
Physical Assessment
Physical assessment involves analyzing green coffee for moisture content, size, and possible visual defects. The results obtained can then be transferred to the various classification systems on the market.
While the score sheet looks different, no changes are made to the assessment except for two points. Bean size is now recorded, but the smell of green coffee is no longer. 350g are still analyzed.
Extrinsic Assessment
In extrinsic assessment, factors such as origin designation, certifications, and other origin characteristics are considered to determine the value and traceability of the coffee. Now everything that defines a coffee can be recorded here: Where does it grow and who owns the coffee farm, what is the surrounding environment and how is it processed, what variety is it and when was it harvested?
Combined Form
This assessment summarizes the descriptive, affective, and extrinsic assessment on one page. While it is strongly recommended to fill out the assessments one after the other and not mix different types of sensory tests, there is still the option to move faster when time is limited.
Through these four stages – physical, extrinsic, affective, and descriptive – the Coffee Value Assessment aims to provide a comprehensive, modular methodology to capture coffee in all its complexity.
According to the SCA, the new format should lead to fairer market opportunities because "value" is no longer defined exclusively through a score but through an expanded qualitative framework. "Coffee is more than a score" is the slogan of this launch campaign.
What does this mean for me?
From October 1, 2025, the Q Program will be in the hands of the SCA, and the previous SCA Cupping Score Sheet will be replaced by the CVA.
For former and current Q Graders (Arabica and Robusta) and for Sensory Professionals, there is a fast-track available until December 31, 2025: Anyone who completes the two-day CVA for Cuppers course by the end of this year will receive the title Evolved Q Grader or E-Q. From January 1, a six-day course must be completed.
