Introduction to the SCA Coffee Value Assessment
The way we assess coffee is evolving! After 20 years of utilizing the standard coffee cupping form developed by the Specialty Coffee Association, a groundbreaking system is being introduced. The Coffee Value Assessment (CVA) incorporates four assessments designed to provide a comprehensive view of a coffee's value.
This course will enable you to understand and employ two of the assessments used when evaluating a coffee's sensory attributes: the descriptive and affective assessments. We'll delve into essential CVA theory, including intensity and quality scales, and then apply this knowledge through various sensory activities and cuppings.
This workshop is tailored for coffee professionals and enthusiasts eager to learn and adopt the new system poised to become the standard for coffee evaluation. It is particularly beneficial for Barista Championship and Brewers Cup competitors, as well as judges, considering the recent evolutions of these championships have been significantly influenced by the new system.
Prerequisite: A practical understanding of how to cup coffee
Course Duration: 7 hours + lunch break
Note: This course is aimed at general coffee professionals and hobbyists and is different from the more intensive and SCA accredited “CVA for Cuppers” course which is targeted at Q Graders and coffee sensory professionals.
The way we assess coffee is evolving! After 20 years of utilizing the standard coffee cupping form developed by the Specialty Coffee Association, a groundbreaking system is being introduced. The Coffee Value Assessment (CVA) incorporates four assessments designed to provide a comprehensive view of a coffee's value.
This course will enable you to understand and employ two of the assessments used when evaluating a coffee's sensory attributes: the descriptive and affective assessments. We'll delve into essential CVA theory, including intensity and quality scales, and then apply this knowledge through various sensory activities and cuppings.
This workshop is tailored for coffee professionals and enthusiasts eager to learn and adopt the new system poised to become the standard for coffee evaluation. It is particularly beneficial for Barista Championship and Brewers Cup competitors, as well as judges, considering the recent evolutions of these championships have been significantly influenced by the new system.
Prerequisite: A practical understanding of how to cup coffee
Course Duration: 7 hours + lunch break
Note: This course is aimed at general coffee professionals and hobbyists and is different from the more intensive and SCA accredited “CVA for Cuppers” course which is targeted at Q Graders and coffee sensory professionals.
The way we assess coffee is evolving! After 20 years of utilizing the standard coffee cupping form developed by the Specialty Coffee Association, a groundbreaking system is being introduced. The Coffee Value Assessment (CVA) incorporates four assessments designed to provide a comprehensive view of a coffee's value.
This course will enable you to understand and employ two of the assessments used when evaluating a coffee's sensory attributes: the descriptive and affective assessments. We'll delve into essential CVA theory, including intensity and quality scales, and then apply this knowledge through various sensory activities and cuppings.
This workshop is tailored for coffee professionals and enthusiasts eager to learn and adopt the new system poised to become the standard for coffee evaluation. It is particularly beneficial for Barista Championship and Brewers Cup competitors, as well as judges, considering the recent evolutions of these championships have been significantly influenced by the new system.
Prerequisite: A practical understanding of how to cup coffee
Course Duration: 7 hours + lunch break
Note: This course is aimed at general coffee professionals and hobbyists and is different from the more intensive and SCA accredited “CVA for Cuppers” course which is targeted at Q Graders and coffee sensory professionals.
Coffee is more than a score!
Since 2004, the coffee world has primarily used the cupping form developed by the Specialty Coffee Association to assign value to a coffee. Professional tasters, called cuppers or Q Graders would taste a coffee and assign a score based on it’s sensorial attributes (aroma, flavor, acidity, aftertaste, body, texture, etc.) That quality has been communicated a single number score.
But what if a coffee’s value can’t be boiled down to an 87? Are there are more nuances to a coffee that are overlooked when we use a singular number? The new Coffee Value Assessment was developed in the context of an increasingly diverse and global specialty coffee scene, where different people, companies, and cultures value different attributes. The system is designed at helping the industry become better at connecting diverse coffees with the right consumers.
What You’ll Learn in This Course
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Learn about the foundational principles and methodologies of the new Coffee Value Assessment system, gaining insights into its application for evaluating coffee quality and market value.
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How to meticulously conduct a descriptive analysis of coffee, focusing on identifying and articulating its sensory attributes accurately.
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Learn how to apply the 15-point intensity scale to evaluate the strength of coffee's sensory attributes, enabling precise and nuanced analysis.
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Learn how to utilize the CATA system for a structured sensory evaluation, helping you to identify and record specific sensory attributes of coffee.
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Create and utilize aroma and taste references, which are critical for standardizing and enhancing the accuracy of sensory evaluations.
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Learn how to perform the affective analysis, in order to compare a coffee’s attributes with personal preferences and potential consumer acceptance of coffee on a hedonic scale.
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Learn to integrate descriptive and affective analysis results using the combined analysis form, to get a comprehensive understanding of coffee's sensory profile and value.
Learn How to Use the New CVA Forms
During this course, you’ll learn how to use the new cupping form with improved scoring scales, a “Check-All-That-Apply” system for descriptors and separate descriptive and affective analysis sections.
These separate forms are designed to allow you to conduct separate assessments of a coffee to minimize bias and focus more intently on a specific task.
About Your Trainer
When learning important coffee skills, you want to learn from someone with extensive experience and an understanding of research-based coffee theory.
This is where I come in!
My name is Trent Rollings, I’ve been in the specialty coffee industry for 10 years, with experience as a barista, cafe owner, and coffee bar designer. I’m also a certified judge for World Coffee Championships. I use this experience as well as my personal coffee skills, honed over many years to help you learn coffee preparation during this course.
