SCA Q Grader flashcards

32 cards. Read the term and the definition here. The deck at the top of this page is optional.

Specialty green defect limit

A 350 g green sample must show zero Category 1 defects and no more than five Category 2 defects to qualify as specialty grade.

Category 2 defect weight

Each secondary defect counts one-fifth of a full defect, so five Category 2 defects equal one full defect on the grading sheet.

Full black bean

A Category 1 defect in which the bean is entirely black inside and out, usually from severe overfermentation, insect damage or fungal infection.

Green grading sample size

SCA green coffee grading uses a 350-gram sample, from which all defects are counted and converted into full-defect equivalents.

Umami

The fifth basic taste, described as savory or broth-like and linked to glutamate and nucleotides; it is not a traditional cupping attribute.

Retronasal olfaction

Aroma perceived through the back of the throat into the nasal cavity while coffee is in the mouth, building much of what cuppers call flavor.

Olfactory adaptation

A temporary decrease in smell sensitivity after prolonged exposure to an odor; cuppers rest, sniff fresh air or smell coffee between sets to reset it.

Astringency

A drying, puckering mouthfeel caused by tannin-like compounds binding saliva proteins; it is a tactile sensation, not a basic taste.

SCA cupping dose

8.25 grams of ground coffee per 150 milliliters of water, a brew ratio of roughly 1:18.2 used on the standard SCA cupping table.

Cupping water temperature

Water is poured at about 93°C (200°F), and cups are evaluated as they cool toward roughly 70°C, where sweetness and acidity show clearly.

Uniformity score

Two points are awarded for each of five cups that show identical quality, giving a maximum of 10 points on the SCA cupping form.

Specialty cupping threshold

A coffee must score at least 80.00 points on the 100-point SCA cupping form to be classified as specialty grade.

Triangulation set

Six cups are presented, three from one coffee and three from another; the cupper must identify which group of three differs.

Triangle test

A difference test using three cups, two identical and one different; the taster identifies the odd cup to show the samples are distinguishable.

Six-cup guessing rate

With three cups of each coffee, random selection of the odd group succeeds once in 20 attempts, giving a 5% chance probability.

Duo-trio test

A difference test presenting one reference sample plus two coded samples; the taster chooses which coded sample matches the reference.

Acetic acid

A volatile acid tasting of vinegar; small amounts add complexity, but high levels indicate fermentation faults with sharp, stinging sour notes.

Citric acid

The acid most associated with bright lemon and citrus sourness; it is typically high in washed, high-grown arabica and shapes perceived acidity.

Quinic acid

A bitter, astringent acid formed when chlorogenic acid degrades during roasting; it increases with darker roasts and contributes to harshness.

Lactic acid

A mild, creamy, dairy-like acid produced by microbial fermentation; moderate levels add roundness, while excess suggests over-fermentation.

First crack

The audible popping at roughly 196-205°C bean temperature when moisture and gases escape; it marks the start of roast development.

Sample roast time

SCA sample roasting typically runs 8 to 12 minutes total, fast enough to preserve origin character yet long enough to develop the bean.

Quaker bean

A pale, unripe bean that stays light after roasting because it lacks enough sugars to brown; it signals immature green coffee.

Agtron medium roast

An Agtron reading of about 55-60, the medium range used as a reference for sample roasting and cupping comparisons.

Gesha variety

An Ethiopian landrace famed in Panama for high-altitude floral cups with jasmine and bergamot; it has low yield and earns premium prices.

Wet-hulled process

Sumatra's Giling Basah method removes parchment while the bean is still wet, producing low-acidity, earthy, full-bodied coffee.

SL28 variety

A Kenyan selection bred for drought tolerance, known for blackcurrant-like acidity and complex flavor in high-altitude growing regions.

Honey process

Mucilage is left on the parchment during drying, giving sweeter, rounder cups with less acidity than fully washed coffee.

Q Grader validity

Q Grader certification lasts three years; holders must complete recalibration to keep their license and demonstrate maintained sensory calibration.

Conflict of interest

Any financial or personal stake in a sample must be disclosed, and the grader must step back from scoring that coffee.

Blind sample coding

Coffees are identified only by code during cupping; origin, producer and price are hidden so that scores stay unbiased.

Specialty score minimum

80.00 points on the SCA cupping form is the minimum for specialty, combined with zero Category 1 green defects in the sample.