About the Program
The SCAA recognizes home brewers that meet our longstanding rigorous technical requirements. These requirements are based on decades of industry knowledge and research by the Coffee Brewing Center. All SCAA Certified Home Brewers have met these requirements, which are based generally on proper water temperature, brewing time, and ability to brew within the SCAA Golden Cup recommendations. If a brewer passes all of the tests in the below procedure, as conducted by the SCAA, that brewer will be recognized by as an exemplary home brewer and join the short list of SCAA Certified Home Brewers.
Current SCAA Certified Home Brewers:
- Technivorm Moccamaster
- Lance Larkin BE 112 Brew Express
- Bunn HG Home Brewer
- Bonavita 8 Cup Exceptional Brew Coffee Maker with glass or thermal carafe
2012/2013 Year Brewer Testing Schedule
The new SCAA Brewer Certification Program will run on a quarterly testing schedule. Brewers may be received at any time during the year, but will only be tested during the following time periods:
|1st||November 26-30, 2012|
|2nd||February 18-22, 2013*|
|3rd||Late May 2013|
|4th||Late August 2013|
*This will be the final round of testing before the SCAA Event, 2013
Brewer Submission and Fee Information
To submit a brewer for testing, you will need to:
- Submit this online form at the time of brewer submission
- Pay the testing fee of $750 (member price) or $1000 (non-member price), which is available for purchase at the SCAA online store here.
Submit a production-manufactured brewer with all production manuals, instructions, and handbooks to:
SCAA Science Manger
330 Golden Shore, Ste #50
Long Beach, CA 90802
All brewer manufacturers that submit a brewer for testing will receive a full testing report upon completion, whether or not the brewer passes or fails the testing. The report will be delivered within two weeks of testing.
If the brewer passes all SCAA tests it is considered a SCAA Certified Home Brewer. The brewer will be listed on the SCAA web site as an exemplary home brewer. Use of the SCAA logo on packaging or other marketing materials is contingent on quantity based licensing fees, which will become available to brewer manufacturers on inquiry after their brewer passes all SCAA brewer testing.
If you are interested in submitting a brewer and have questions, please contact the SCAA Coffee Science Manager Emma Bladyka for more information.
SCAA's Minimum Certification Requirements for Coffee Brewers
The volume of the brew basket must be sized in proportion to the beverage receiver's maximum capacity as stipulated by the manufacturer. Minimum technical requirement is for brew basket capacity to accommodate the nominal weight of coffee (proportionate to 55 grams per liter) without overflowing from the basket due to the swelling of the coffee grounds during the brew cycle. This allowance should be about 50% of the bed depth of the coffee. Best results in uniformity of extraction are obtained with coffee bed depths between 2.5 and 5.0 cm.
The coffee brewer must be able to cycle the gross water volume through the coffee grounds within the prescribed amount of time. Minimum technical requirement is for the water contact time with the coffee grounds to be more than 2 minutes but less than 8 minutes for all brewers operating under standard temperature and pressure at the manufacturers stated design voltage. Under no circumstances will water contact times in excess of 8 minutes be acceptable in meeting the certification requirements.
The coffee brewer must be able to cycle the gross water volume through the coffee grounds within the prescribed temperature range. Minimum technical requirement is for the water temperature at the point the water contacts the coffee grounds to remain no lower than 92 degrees C and no higher than 96 degrees C during 90% of the brew cycle. Measurement of brewing temperatures will be made by using an RTD (Resistive Temperature Device) placed at the top and in the center of the bed of coffee in the brew basket.
The coffee brewer must be able to produce a beverage with the prescribed range of solubles concentration and solubles yield. Minimum technical requirement is for an Actual Net Beverage Strength between 1.15% to 1.35% resulting from an Actual Absolute Extraction between 18.0% to 22.0% from the nominal weight of coffee in the brew basket, as determined by the refractometer method. The grind of the coffee will be adjusted for the water contact time of the brewer in order to achieve these results wherever possible.
Uniformity of Extraction:
Brewers will receive a Quality/Performance Index Rating based on the average uniformity of extraction factor as determined by the "Agtron/SCAA Uniformity of Extraction Procedures" (1997) for the nominal weight of coffee at a medium roast color used for the maximum gross water volume capacity of the brewer as stated by the manufacturer. The rating number is calculated by comparing residual soluble solids in the outside, middle, and inside areas of the wet coffee grounds in the brew basket. The result is multiplied by 100 to convert the percentage to a whole number.
The Index Rating is 0 - 100, with 100 indicating perfect uniformity of extraction. An average uniformity rating number of 60 would be considered "good," a rating number above 75 would be considered "excellent," and a rating number above 90 would be "outstanding." All ratings below 60 would be listed as "needs improvement."
- Beverage Clarity: Excessive sediment in the brewed coffee should be avoided. The amount of sediment present will be calculate based on the amount of undissolved solids remaining on a 0.9 micron Boro-Sillicate filter used in the dehydration analysis. Minimum technical standard is brewer to produce fewer than 75 milligrams per 100 milliliters of brewed coffee.
- Holding Temperature: The container that receives the coffee after brewing must accommodate the quantity of coffee for which the brewing equipment is designed at the gross water volume capacity designated by the manufacture and maintain the temperature of the brewed coffee at the correct holding temperature. Minimum technical requirement is for the beverage receiver to maintain the temperature of the coffee no lower than 80 degrees C and no higher than 85 degrees C during the first thirty (30) minutes of the holding time.
- Coffee: Evaluations of minimum technical requirements in beverage preparation will be made using coffees in the medium roast color range (Agtron/SCAA #55 roast color tile). In addition beverage evaluations will also be made using coffees in the dart roast color range (Agtron/SCAA #35 roast color tile).
- Water: Fresh, cold water between 18 and 20 degrees Celsius (°C), containing a baseline dissolved mineral content of 150 ppm (0.150%) with a tolerance of 20 ppm (+/- 0.20%), and a pH of 7.0 (+/- 0.5) will be used in all of the brew testing.
- Coffee to Water Ratios: Evaluations of minimum technical requirements in beverage preparation will be made using the nominal weight of coffee specified by the SCAA Coffee Brewing Control Chart (55 grams of coffee per liter of water) for the actual maximum gross water volume rating of the brewer, as specified by the manufacturer. In addition beverage evaluations will be made using any minimum gross water volume recommended by the manufacturer and also using the European coffee to water ratio standard of 65 grams per liter for both maximum and minimum grow water volumes.
- Water Supply: For plumbed-in units, the water pressure will be controlled by a pressure regulator to maintain the minimum pressure designated by the manufacturer.
- Uniformity of Performance: Minimum technical requirement evaluations will be based on the average value of those measurements taken during three (3) consecutive brew cycles.