Introduction to the CVA Coffee Value Assessment System
Contents:
1. System Development Background
2. Main Evaluation Contents/Forms
3. Evaluation Steps Overview
4. Differences Between CVA and Traditional Cupping
The Coffee Value Assessment (CVA) System, developed by the Specialty Coffee Association (SCA), is a comprehensive evaluation system designed to replace traditional cupping forms. It aims to evaluate coffee value through a more holistic approach. This system includes four main assessment areas: Physical Assessment, Sensory Descriptive Assessment, Sensory Affective Assessment, and Extrinsic Attributes Assessment. Each evaluation is conducted independently to avoid bias, providing a transparent and detailed value discovery tool for both coffee buyers and sellers. The CVA system will be released as the new SCA standard by the end of 2024 to 2025, replacing the SCA cupping form and process used since 2004. This innovation aims to better meet the needs of the modern consumer market, making coffee evaluation more scientific, objective, and comprehensive.
System Development Background
The evolution of coffee cupping began in the 19th century. As a method of evaluating coffee quality, various sensory science tools have been introduced over time to improve the cupping process. Research in sensory science shows that cuppers can serve as reliable sensory descriptive assessors, and individual preferences significantly influence evaluations.
Main Evaluation Contents/Forms
Used to objectively record the sensory attributes of coffee, including aroma, flavor, aftertaste, acidity, sweetness, and body, using Check-All-That-Apply (CATA) sensory descriptors, intensity scales, and free descriptions.
2. 感官情感評估表 (Affective Form)
用於記錄品嚐者對咖啡品質的主觀印象，使用9分感官情感喜好量表來反映個人或市場偏好，並評估且記錄感官缺陷和一致性。
Records tasters' subjective impressions of coffee quality, using a 9-point sensory affective liking scale to reflect personal or market preferences and to evaluate and record sensory defects and consistency.
3. (Combined Form)
Used when both descriptive assessment and affective impression evaluation are needed, including basic extrinsic attributes assessment.
4. (Extrinsic Form)
Records informational or symbolic attributes that contribute to coffee value, such as origin, processing methods, and certifications.
5. (Physical Form)
Records the intrinsic attributes of green beans, such as color, defects, moisture content, and bean size.
Evaluation Steps Overview
Sample Preparation: Includes roasting, weighing, and grinding.
Cupping Steps: From smelling, brewing to tasting, evaluating each part including aroma, flavor, aftertaste, acidity, sweetness, and body.
Cupping Mechanism: Evaluates multiple samples simultaneously, with each sample typically including 3-6 cups. Physical assessment results should be conducted separately from sensory evaluations and compared after completing sensory assessments.
Differences Between CVA and Traditional Cupping
* The CVA system is more comprehensive, encompassing four independent evaluation dimensions, while traditional cupping mainly focuses on combined sensory quality scores and physical characteristics.
* The CVA system emphasizes various sensory intensities, using a 15-point intensity scale for more objective intensity marking compared to traditional quality scores.
* Lists CATA sensory descriptors requiring assessors to check and encourages free descriptions to objectively present the sensory profile of cupping.
* The CVA system uses a 9-point sensory affective liking scale, differing from traditional methods that tend to avoid the personal preferences of tasters.
* The CVA system is not only for cupping evaluations but also applicable to different purposes, including various tasting methods such as pour-over coffee, drip coffee, and espresso.
│延伸閱讀：什麼是CATA(Check-All-That-Apply)？CATA在CVA中的應用
The introduction of the CVA system marks a significant change in coffee evaluation methods. It not only enhances the scientific and objective nature of evaluations but also makes the process of discovering coffee value more transparent and detailed. Through multi-layered evaluation methods, including physical assessment, sensory descriptive assessment, sensory affective assessment, and extrinsic attributes assessment, the CVA system provides a comprehensive and flexible evaluation tool for coffee producers and consumers. This helps identify market trends and encourages producers to adjust coffee characteristics based on consumer demands, further promoting the development of the specialty coffee industry. Ultimately, the CVA system facilitates smoother communication between consumers and producers, promoting the diversity and prosperity of global coffee culture and allowing more people to enjoy the wonderful flavors of high-quality coffee.
│延伸閱讀：精品咖啡價值評估 - 好喝與不好喝的一線之隔
Justin Coffee's owner kept up with the specialty coffee trend by attending a two-day course with Damon Chen at SCA-authorized Chanyi International. After passing the exams, Justin Coffee's owner obtained the "CVA Coffee Cupping Value Assessment System" certification! This certificate proves that the CVA has been learned in an SCA-recognized activity and can be used as a professional tool.
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This article references the SCA's CVA introduction. For more comprehensive content, please see:
https://static1.squarespace.com/static/584f6bbef5e23149e5522201/t/667182ffdde8a5081afc2d8c/1718715138872/SCA+-+A+System+to+Asssess+Coffee+Value+-+June+2024+(Secured).pdf
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