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Coffee to Water Ratio for Cupping -

When cupping, the ratio of 8.25 grams (whole bean) coffee (± 0.25 grams), to 5.07 fluid ounces (150 ml) water shall be used. When adjusting due to vessel size, a ratio of 1.63 grams (whole bean) coffee per 1 fluid ounce of water (or 0.055 g coffee per 1 ml water) shall be used.

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Cupping Vessel -

Cupping vessels shall be of tempered glass or ceramic material. They shall be between 7 and 9 fluid ounces (207 ml to 266 ml), with a top diameter of between 3 and 3.5 inches (76 - 89 mm). All cups used shall be of identical volume, dimensions and material of manufacture, and have lids.

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Cupping Water Temperature -

Cupping water temperature shall be 200°F ± 2°F (92.2 – 94.4°C) when poured on grounds.

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Cupping Water -

Cupping Water shall meet all the requirements listed in the SCAA Standard 'Water for Brewing Specialty Coffee', which can be found on the SCAA Resources web page.

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Grind for Cupping -

The coffee used for cupping shall be ground so that 70-75 percent of the grinds pass through the 20 mesh sieve.

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Roast for Cupping -

The roasting of coffee for cupping shall take between 8 and 12 minutes, and shall be used for cupping between 8 and 24 hours after roasting.

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Roast Level for Cupping -

The roast for cupping shall meet Agtron 'gourmet' color score of 58 for whole beans, 63 for ground coffee, ± 1 unit, or between the scores of 55 and 60 on the 'standard' Agtron scale. If an Agtron machine is not available, roasted whole bean coffee shall match Agtron roast tile #55.

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Cupping Room Size -

Cupping room minimum dimensions (for exactly one cupping table) shall be no smaller than 110 square feet (10.22 m2).

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Cupping Spoons -

Cupping spoons shall hold 0.135 – 0.169 fluid ounces (4-5 ml) of coffee sample and should be of non-reactive metal.

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Cupping Tables -

Cupping tables (for 6 people) shall have a surface area of at least 10 square feet (0.93 square meters), and be between 42 and 46 inches (1.07 - 1.17 meters) tall.

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