New Coffee Cupping System - What's It All About?

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In 2023, the Specialty Coffee Association is introducing a new way to evaluate coffee with their Coffee Value Assessment. This is a major departure from the current cupping form that the industry has been using for the past 20+ years. Jen Rugolo and Kim Elena Ionescu from the SCA give us an overview of this new system, what's to come and answer some questions.

I'd love to hear what you think about this change in coffee evaluation. Let me know in the comments below!

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CHAPTERS
00:00 - Cupping Controversy
00:45 - Three Sensory Tests
01:40 - Descriptive Assessment
02:43 - Affective Assessment
03:18 - How To Use
04:13 - Calibrating To Yourself
04:50 - Scoring Range
05:50 - What Problem Does This Solve?
07:20 - Extrinsic Assessment
08:33 - Why Expend The Resources?
09:14 - Combined Form
10:15 - How To Assign a Value
11:00 - Leaning Into Subjectivity
11:45 - Push Prices Higher or Lower?
12:41 - Learn More
13:05 - The Problem of Descriptors
16:00 - Your Subjective Assessment
17:13 - How Much Do I Like It?
17:34 - Descriptive Objectivity
19:30 - Affective Only Scoring
20:20 - Your 83 Is Not The Same
21:10 - You Can't Taste Extrinsic
22:40 - What Do You Think About This?

A Little Reading List:
SCA Value Assessment https://sca.coffee/value-assessment
SCA Sustainability Agenda https://sca.coffee/sca-news/25/issue-...
The Beta Test https://dailycoffeenews.com/2023/04/1...
9-Point Hedonic Scale https://www.sciencedirect.com/science...
Intrinsic & Extrinsic Assessment https://www.scirp.org/journal/paperin...
Intersubjectivity https://www.frontiersin.org/articles/...

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About This Video:
This video was shot on location at the SCA Expo in Portland, Oregon on 22 April 2023, and at the Center for Maryland Agriculture on 16 July 2023. https://www.baltimorecountymd.gov/dep...
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