The Specialty Coffee Association (SCA) announced sweeping 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 adoption of the Q program for the sensory and physical evaluation of green coffee, dropping a bombshell. Amid a tsunami of challenges along the entire coffee value chain, no one 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 – one inGerman and one in a different format in English . Furthermore, a LinkedIn post by Philipp sparked a major debate.
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 outright criticism. "Coffee is more than a score" is the SCA's catchphrase and justification for the sudden innovation, communicated via Instagram.
What is the Coffee Value Assessment?
The Coffee Value Assessment (CVA) is a new assessment form introduced by the SCA, which, according to the organization, is intended to 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the previous SCA Cupping Form, which served as the global standard for over two decades and is considered by many to be outdated. The CVA is a further development of the previous protocol, contemporary, scientifically proven, and more inclusive, according to sources at the non-profit organization, including Peter Giuliano's development team.
In contrast to the SCA Cupping Form, the CVA and its four modules are designed to be more flexible and situation-specific. For example, a roasting team might need the affective form to evaluate a green coffee, which is completed subjectively and thus reflects the roasting company's preferences. It serves as a quick exchange between salesperson and buyer and is aimed at personal wishes and preferences.
In contrast, a green coffee trader purchases for many different processors and therefore wants an objective assessment of the green coffee. The descriptive form is used for this purpose, which ignores subjective preferences and impressions and allows for a purely objective assessment.
The basis
In an online workshop, Philipp and I discussed the events and the resulting changes. We focused on completing the assessments and went through the process once. You can find the link here. Anyone who wants to can join in afterward with a coffee of their choice.
The SCA defines Specialty Coffee as follows:
Specialty coffee is a coffee or a coffee experience that is characterized by
characteristic attributes, which in turn results in a higher market value.
The evaluation of a coffee should therefore not be limited solely to a sensory score, but should also consider the coffee's entire history. "Coffee is more than a score" is therefore the guiding principle of this launch campaign.
For optimal implementation, three types of tests are chosen which are common in the science of sensory analysis.
Discriminatory test
The difference test involves identifying the one of three cups that is different from the other two. This method, also known as the triangle test, has been 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, creating a common and objective language. Intensities are rated on a scale of 1-15.
Affective test
The hedonic test focuses on subjective preferences and acceptance, using a scale of 1-9.
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. The new approach to green coffee evaluation aims to clearly separate affective and descriptive elements and systematically consider external factors.
The Coffee Value Assessment at a glance
The new assessment scheme is divided into five clearly defined assessment 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
"Descriptive evaluation" involves the objective and targeted naming of taste and aroma attributes without categorizing them as positive or negative. This creates a purely analytical profile of the sensory properties. It is intended to facilitate a neutral and objective discussion about the green coffee.
Since this assessment does not evaluate the uniformity of the cups, it offers more flexibility in the brewing method. The coffee can be brewed using a cupping technique or another brewing method, such as a batch brew or French press. Three to five cups are recommended. If an alternative method to cupping is chosen, 12g of coffee should be ground separately to still be able to assess the fragrance and aroma.
The horizontal low-medium-high intensity scales of the 2004 SCA Cupping Form have been replaced by a scale of 1-15. This is common practice for descriptive tests in sensory science. 0-5 represents low intensity, 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 the scent after the break.
In addition to intensity, you can choose from nine categories (CATA – Check All That Apply). Flavors not shown can be added in the "Notes" field. The flavors are based on the inner circle of the SCA Flavor Wheel (2016 version).
Flavour and aftertaste
In addition to the intensity and aromatic description, two of the basic tastes must be selected, representing flavour and aftertaste.
Acidity and Sweetness
Acidity and (new) sweetness are rated on the intensity scale. Furthermore, no more precise definitions such as malic, citric, or tartaric are sought for acidity. Studies show that humans can only perceive citric, and just barely vinegary.
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 relation to their personal preference or that of a customer is captured by 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 assessment without confounding it with objective descriptions. The final points can be converted into a total score via digital platforms, although, in my understanding, this no longer has anything in common with the previous total score.
For this assessment form, the well-known cupping rules apply. The same specifications and standards apply as for the SCA Cupping Form 2004.
For hedonic evaluation (like or dislike), a scale of 1-9 is used. 1 means "does not suit me at all" and 9 means "suits me very much."
All attributes are evaluated according to this scale. Balance is no longer listed as a separate attribute, but is now included in the overall assessment. The "ferment" defect no longer exists, as fermented is currently "en vogue." The notes field offers the opportunity to record personal impressions. However, the idea is not to take the same notes as with the descriptive method; rather, it is to jot down specific comments about your own taste or the corresponding purpose.
Example:
We'd like to add a new espresso to our range. It should be roasted darker than usual, with low-medium acidity, medium bitterness, and plenty of body. We want the characteristics and aromas of a 68% dark chocolate in our cup.
In the descriptive assessment, we selected fruity, sweet, and sour/ferment for flavor. Furthermore, the basic flavors of sour and sweet dominate for us.
In our affective assessment, we now note the flavor: Fermentation notes too intense. Also, too much acidity and too many fruity notes. Not suitable.
Physical Assessment
Physical evaluation involves analyzing the green coffee for moisture content, size, and possible visual defects. The results can then be applied to the various classification systems in the market.
The score sheet may look different, but apart from two points, the evaluation remains unchanged. Bean size is now recorded, but the aroma of the green coffee is no longer recorded. 350g of coffee will still be analyzed.
Extrinsic Assessment
Extrinsic evaluation considers factors such as designation of origin, certifications, and other characteristics of origin to determine the value and traceability of the coffee. This allows us to capture everything that defines a coffee: where it grows and who owns the coffee farm, what environment it is in, how it is processed, what variety it is, and when it was harvested.
Combined Form
This assessment summarizes the descriptive, affective, and extrinsic assessments on one page. While it is strongly recommended to complete the assessments one after the other and not to mix the different types of sensory tests, it does provide an opportunity to progress more quickly if you're short on time.
Through these four levels – 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 is intended to lead to fairer market opportunities because "value" is no longer defined exclusively by a score, but rather by a broader 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 current SCA Cupping Score Sheet will be replaced by the CVA.
A fast-track program is available for former and current Q-Graders (Arabica and Robusta) and Sensory Professionals until December 31, 2025: Those who complete the two-day CVA for Cuppers course by the end of this year will receive the title of Evolved Q-Grader, or EQ. Starting January 1, a six-day course is required.
