In the B2B coffee world, “Good Taste” is not an opinion. It is a science.
When you buy Green Coffee from Vietnam, you cannot rely on vague promises like “bold flavor” or “smooth finish.” You need data. You need a standardized language that translates sensory experience into hard numbers. That language is the SCAA (Specialty Coffee Association of America) Cupping Protocol.
At An Supply, we don’t just ship beans; we ship verified flavor profiles. Here is how our lab uses the SCAA protocol to ensure the coffee you receive matches the specific “Architectural Taste” of your brand.
1. The Setup: Removing Variables, Revealing Truth
Cupping is designed to strip away brewing variables (like pressure or filter paper) so that only the intrinsic quality of the bean remains.
- The Standard: We use strictly 8.25 grams of coffee per 150ml of water.
- The Roast: All samples are roasted to a specific “Light-Medium” level (Agtron 55-60) within 24 hours of cupping. Why? Because dark roasting hides defects. We roast light to expose flaws, not to hide them.
- The Water: Heated strictly to 93°C (200°F) to ensure optimal extraction without burning the grounds.
2. The Score Sheet: Decoding the Matrix
We evaluate 10 distinct attributes on a 100-point scale. Here are the critical ones for buyers:
- Fragrance/Aroma (Dry/Wet): Before and after pouring water. We look for the “Promise” of the coffee. Is it fruity? Woody? Or does it smell like straw (a sign of aging)?
- Acidity: Not sourness, but “brightness.” High-quality Arabica from Lam Dong should sparkle. Robusta should be lower but not flat.
- Body (Mouthfeel): This is critical for Espresso blenders. We measure the weight on the tongue. Is it watery (thin) or creamy/buttery (heavy)?
- Balance: Do the acidity and body work together, or does one overpower the other?
- Defects (The Negative Score): This is where An Supply gets strict. If we detect Phenol (medicinal taste), Mold, or Ferment, we deduct huge points. A single defective cup can disqualify an entire lot.
3. The Magic Number: 80 Points
The SCAA scale draws a hard line in the sand:
- 80+ Points: Specialty Grade. These beans have zero primary defects and distinctive character. (Rare for standard Robusta, standard for good Arabica).
- Below 80 Points: Commercial Grade. Good for instant coffee or budget blends.
An Supply’s Role: We clearly categorize our offers. If you ask for a Commercial Grade Robusta (Grade 1, S18) for an energy blend, we won’t pretend it’s an 85-point Specialty bean. We will score it honestly (e.g., 76-78 points), ensuring you pay the right price for the right purpose.
4. Calibration: Why “My” 82 is the Same as “Your” 82
A common fear is that cupping is subjective. “Maybe the Vietnamese cupper likes earthy tastes, but my German customers hate it.”
- The Solution: Calibration. Our internal QC team calibrates regularly with international Q-Graders. We align our palates with global standards, not local preferences.
- The Benefit: When An Supply tells you a lot has “Medium Body, Chocolate Notes, and Low Acidity,” you can trust that it fits your Espresso Profile perfectly, saving you the cost of shipping samples that don’t match.
5. Fine Robusta Cupping: A New Era
While SCAA is originally for Arabica, Vietnam is the land of Robusta. We also apply the Fine Robusta Standards (similar protocols but different flavor expectations).
We look for Cleanliness. A clean Robusta with notes of popcorn, caramel, and nuts is a goldmine for modern roasters. We filter out the “rubbery” or “burnt tire” notes associated with bad processing.
Conclusion
Flavor is money. Don’t buy blind.
Partner with An Supply to source beans that are scored, verified, and mapped to your exact specifications.
Want to cup with us? Request a sample set and receive our full Lab Score Sheet today.
