The Specialty Coffee Association (SCA) announced profound changes to its evaluation and certification system at the Houston Expo on April 24, 2025. Together with the Coffee Quality Institute (CQI), they announced the SCA's adoption of the Q Program regarding sensory and physical evaluation of green coffee—quite a bombshell. In the midst of a tsunami of challenges along the entire coffee supply chain, hardly anyone had expected this. Many accuse the organization of ignoring fundamental challenges and instead engaging in symbolic politics. Philipp and Benjamin discussed this in detail in two podcasts—once in German and once in a different format in English. Additionally, a LinkedIn post by Philipp sparked a major discussion.
At the heart 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—from cautious openness to clear criticism. "Coffee is more than a score" is the hook and justification the SCA uses for the sudden, Instagram-communicated innovation.
What is the Coffee Value Assessment?
The Coffee Value Assessment (CVA) is a newly introduced evaluation form by the SCA that, according to the organization, should enable more nuanced, precise, and "contextual" evaluations of green coffee. It replaces the previous SCA Cupping Form, which served as the global standard for over two decades and, in many people's eyes, is no longer up to date. According to circles within the non-profit organization around the development team led by Peter Giuliano, the CVA is an advancement of the previous protocol, modern, scientifically tested, and more inclusive.
Unlike the SCA Cupping Form, the CVA and its four modules are intended to be applied more flexibly and situationally. For example, a roastery team evaluating a green coffee might need the affective form, which is filled in subjectively and thus 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 trader buys for many different processors and therefore wants an objective evaluation of the green coffee. For this purpose, there is the descriptive form, which does not take subjective wishes and impressions into account and enables a purely objective evaluation.
The Foundation
In an online workshop, Philipp and I discussed the events and the associated changes. We focused on filling out the assessments and worked through it step by step. You can find the link here. If you'd like, you can participate afterwards with any coffee.
The SCA defines specialty coffee as follows:
Specialty coffee is a coffee or coffee experience that is characterized by
distinctive attributes, which in turn commands a higher market value.
The evaluation of a coffee should therefore not be reduced solely to a sensory score, but should also consider the entire story of that coffee. "Coffee is more than a score" is therefore also the guiding principle of this launch campaign.
To ensure optimal implementation, three test types are selected, which are standard in sensory science.
Discriminative test
The discrimination test involves identifying, from three different cups, the one that differs from the other two. This method, also known as the triangle test or triangulation test, was used, for example, in Q-Grader exams.
Descriptive test
In the descriptive test, descriptions are systematic, detailed, and quantitative. The selected panel calibrates itself to the subject matter so that a common and objective language emerges. Intensities are rated on a scale of 1-15.
Affective test
In the hedonic test, it's about subjective preferences and acceptance. A scale of 1-9 is used.
As an example, the SCA provides a sentence that could occur in any cupping room.
Thus, cuppers would have unconsciously already been cupping 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 and external factors systematically considered.
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 affective, then physical, and finally extrinsic assessment.
Descriptive Form
In "descriptive evaluation," the goal is to objectively and deliberately name taste and aroma attributes without classifying them into a positive or negative overall assessment. This creates a purely analytical profile of sensory properties. It is intended to serve neutral and objective exchange about green coffee.
Since cup uniformity is not evaluated in this assessment, more flexibility is offered in the brewing method. The coffee can be brewed as a cupping or as another type of brewing, 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 evaluate fragrance and aroma.
The horizontal low-medium-high intensity scales of the SCA Cupping Form 2004 have been replaced by a scale of 1-15. This is standard in descriptive tests in sensory science. Here, 0-5 represents low, 6-10 medium, and 11-15 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 can be selected (CATA – Check all that apply). Aromas not shown can be added in the "Notes" field. The aromas are based on the inner circle of the SCA Flavor Wheel (Version 2016).
Flavour and Aftertaste
In addition to intensity and aromatic description, two of the basic tastes must be selected that represent flavour and aftertaste.
Acidity and Sweetness
Acidity and (newly) also sweetness are rated on the intensity scale. For acidity, more precise 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 impression of a cupper regarding a green coffee in terms of personal preference or that of a customer is recorded with the "affective evaluation." It can also be used to evaluate a green coffee in relation to a desired final beverage.
The affective form thus captures personal preference and immediate enjoyment evaluation without mixing it with objective descriptions. The final scores can be converted into a Total Score via digital platforms, which in my understanding has nothing in common with the previous Total Score.
For this evaluation form, the well-known cupping rules are applied. The same specifications and standards as the SCA Cupping Form 2004 apply.
In hedonic evaluation (like it or don't like it), a scale of 1-9 is used. 1 refers to "doesn't 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 now flows into the Overall. The defect ferment no longer exists because fermented is currently "en vogue." The notes field offers the opportunity to record personal impressions. However, the point is not to make 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, have low-medium acidity, medium bitterness, and full body. We want the characteristics and aromas of a 68% dark chocolate in our cup.
In the descriptive assessment, we checked fruity, sweet, sour/ferment for Flavour. Additionally, the basic tastes sour and sweet dominate for us.
In the affective assessment, we now note in the Flavour notes: Fermentation notes too intense. Furthermore, too much acidity and too many fruit notes. Not suitable.
Physical Assessment
Physical assessment involves analyzing green coffee regarding moisture content, size, and possible visual defects. The results obtained can then be transferred to the various classification systems on the market.
The score sheet looks different, but with two exceptions, no changes are made to the evaluation. Bean size is now recorded, but the smell of green coffee is no longer. 350g continues to be 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. This makes it possible to record everything that defines a coffee: Where does it grow and who owns the coffee farm, what environment is it in and how is it processed, what variety is it and when was it harvested?
Combined Form
This evaluation combines the descriptive, affective, and extrinsic assessment on one page. It is strongly recommended to fill out the evaluations in sequence and not mix different types of sensory tests. Nevertheless, there is the possibility to move more quickly when time is limited.
Through these four stages—physical, extrinsic, affective, and descriptive—the Coffee Value Assessment is intended to provide 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," such is the slogan of this launch campaign.
What does this mean for me?
As of October 1, 2025, the Q Program is 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 until December 31, 2025: Anyone who completes the two-day CVA for Cuppers course by the end of this year receives the title Evolved Q-Grader or E-Q. Starting January 1, a six-day course must be completed.
