Reviewing the SCA Cupping Protocol—A New Survey

Update January 26, 2021: Thank you to everyone who participated in the survey. The survey is now closed. Stay tuned for developments in the SCA Cupping Protocol.

Are you one of the thousands of people worldwide who use the SCA Cupping Protocol?

In 2003, the SCA put forward a Cupping Protocol as a tool to discover a coffee’s value and sensory attributes.

We’re revisiting this protocol now and are asking for input from you, our community of coffee professionals and connoisseurs. 

The SCA routinely carries out surveys as one of our ways to listen to the community about diverse topics of interest for the specialty coffee industry. 

Our question for you is twofold:

What are the strengths and weaknesses of the SCA Cupping Protocol as a tool for value discovery AND as a quality assessment tool?

We’ve created a survey to gather your input with the aim of strengthening the Cupping Protocol. Your answers will help us better understand the role of the SCA Cupping Protocol along the value chain and identify potential areas of future improvement.

Thank you!