Coffee Science for CoffeePreneurs by CoffeeMind Coffee Science methodology Episode 7: The SCA Cupping form
Feb 10, 2022
The discussion dives into the limitations of the SCA Cupping Form, highlighting how it fails to reflect real consumer preferences. The hosts propose a new methodology aimed at capturing a wider range of flavor intensities. They critique existing sensory analysis practices, emphasizing the importance of panel size and accurate scoring. The conversation also sheds light on the challenges within sensory science and how misconceptions about coffee processing can mislead evaluations of quality.
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Preference Not Description
- The SCA cupping form records preference data but is often presented as descriptive intensity data.
- This conflation makes the form misleading for describing coffee objectively.
Small Panels Misrepresent Consumers
- Small groups of cuppers produce preferences that may not represent downstream consumer segments.
- Elevating these small-group preferences to universal 'quality' is unjustified.
Separate Methods For Intensity And Preference
- Stop mixing intensity description and preference mapping in a single form.
- Use separate methods for sensory intensities and for consumer preference mapping.