What are the two main objectives of SCA coffee cupping?

The two main objectives of SCA coffee cupping focus on evaluating the level of quality, as well as identifying defects and taints in the coffee. This process is crucial for understanding the overall quality of the coffee bean and making informed decisions about its processing, grading, and potential marketability.

During cupping, sensory professionals assess various attributes of the coffee, such as taste and aftertaste, as well as any off-flavors that may indicate defects caused by factors like poor processing or storage conditions. Identifying these issues helps producers improve their coffee quality and ensures that only high-quality beans enter the market. Quality assessment is integral to maintaining standards in the coffee industry and upholding the reputation of coffee producers.

While other objectives, such as evaluating aroma and flavor profiles, do play a role in the cupping process, they serve as part of the broader objective of determining quality and detecting defects. Other options, like assessing environmental impacts and market prices, are important considerations in the coffee industry but are not the primary focus of the cupping process itself.