SCAA Laboratory | Requirements for Certification

SCAA Laboratory | Requirements for Certification
Published by the Specialty Coffee Association of America (SCAA)
Developed by:
Statistics & Standards Committee • Revised: October 27, 2009 • Pages: Cover + 4
LAB_CERT_REQUIREMENTS • VERSION: 27OCT2009A

SCAA Laboratory | Requirements for Certification
Purpose
This document outlines the minimum requirements necessary to achieve a successful SCAA
Laboratory Certification, which will enable the lab to become certified to administer the SCAA
Cupping Judge Course.
Lab Environment Requirements
Cupping Rooms & Classroom
Lighting
SCAA Certified Labs must have a cupping room/classroom big enough to
accommodate at least one cupping table (maximum of six cuppers per table) and
additional furniture to perform the rest of the testing required.
Room Dimensions | Room should be no smaller than 110 sq ft (10.2 sq. meters). Tables
should be at least 5 ft by 2 ft with a height of 42 to 46 inches. The dimensions of the room
should be comfortable, allowing for 3 feet of free space around the cupping table.
Cupping rooms that are larger than the dimensions specified above are allowed.
Classroom should be able to accommodate at least the same number of students as the
cupping tables. The cupping room may double as a classroom, but there should be a
distinct area for students to perform the required testing.
The roasting in this facility should be done in a separate room so that it does not
interfere with classes that are in session.
Type | Full spectrum light source to achieve the following light parameters: minimum
of 4.000 Kelvin (measure intensity of color) / 1200 LUX (measure light cast on a surface
of 1 sq. meter) / 120 FTC (Foot Candles measure the light cast on 1 sq. ft). Replace light
bulbs accordingly to maintain the above retention indexes. A controlled light is
preferable over a natural daylight, unless the vast majority of cupping days have no
variation in light intensity. Labs that use natural light will have to show a yearly
meteorological report which shows spec conditions are met.
Lighting Requirements | Some of the testing will require a dark environment. Labs
should be equipped with window shades to darken the environment as needed. To
perform these tests, the lab should also be equipped with red lights (or blue) over the
tables capable of masking the color differences of the coffee in the cups.
LAB_CERT_REQUIREMENTS • VERSION: 27OCT2009A 1 of 4

SCAA Laboratory | Requirements for Certification
Ventilation
Special Table-Top Lighting Fixtures | To grade green coffee, a special light and
certain conditions are required. See the Green Coffee Color Assessment document for
more details.
Controlled | Ideally, air conditioning or alternative system as an Evaporative Cooling
System. It is important that the air movement is not so strong that will disturb the
smelling of the aroma during cupping or the act of smelling during other exercises. If
such disturbances occur, the AC or alternative air system should be temporarily shut off
until that specific part of the exercise or test is over.
Pleasant | Temperature inside cupping rooms should be pleasant with temperature
range within 68˚ to 86˚ Fahrenheit and R.H. not to exceed 85%. Room should be free of
“hot spots”.
Environment
No odors | No strange odors are allowed, food, perfumes, smoke, etc.
No phones | No phones should be present, or they should be in a DND (Do not
disturb) mode so that cupping and other exercises can take place uninterrupted.
No noise | “No noise” environment is required. External noise should be minimal,
muffled or non existent. Cars, airplanes, working machinery, people and other noises,
should be down to a level where they will not interfere with the cuppers work at hand.
No distractions | The room itself should be “clean.” Too much clutter like machines
and other lab apparatus should be displayed in the room in an orderly fashion to not
interfere with the cupping. No visitors are allowed in class but will be allowed in a “view
area.” Visitor’s presence is absolutely restricted during the course testing. Other
“visitors” (like insects) should be kept out of the lab.
Color | Lab walls and ceiling should be painted of a light color. White or light
“calming” colors, i.e. light washed greens / yellows / blues.
Closed Captioned Video System | A video camera is required in each room where
instruction and tests take place. Video stream shall be connected to the internet and
delivered immediately as high quality picture at 30 frames per second. One-way voice
feed is required. No recording is necessary or allowed. Cameras should be installed near
the ceiling to ensure that viewers can see the students in full. They should be focused on
LAB_CERT_REQUIREMENTS • VERSION: 27OCT2009A 2 of 4

SCAA Laboratory | Requirements for Certification
the tables and areas being used by the students, as opposed to areas of the room that are
not in use.
Lab Materials Requirements
The following materials are required to pass the SCAA Lab Certification and to teach the SCAA
Cupping Judge Course.
Sample Roaster | Needs to be able to roast coffee within the parameters of the SCAA
guidelines. Please see SCAA Cupping Protocols. Batch size should accommodate the number of
students the lab is being certified for.
Grinder | Needs to be able to grind meeting SCAA parameters for grind particle size. Need to
be able to perform within a 10% margin of difference from grind to grind using the same coffee.
Colorimeter | Need to be able to identify roasted coffee color and compare with the SCAA/
Agtron Roast Color Identification Scale. Different technologies can be used to achieve this
measurement: refraction wave-length in a near infra-red format; true color measurement; etc. If
different than an Agtron Machine a correlation needs to be established to the Agtron scale at a
minimum of 95% confidence level.
Water Treatment | Need to be able to produce water that meets SCAA specifications for
ideal water quality for cupping. Bottled water that meets the SCAA standards is acceptable.
Hot Water | Need to be able to heat an adequate amount of water proportional to the number
of cuppers for which the lab is being certified. Water needs to meet SCAA Cupping Protocols for
temperature.
Cups | Different recipients can be use to cup coffee: glass (tempered) or ceramic materials are
acceptable. Recommended cup size is a five or six fluid ounce, where all cups used are of
identical volume, dimensions and material of manufacture. Tempered glass and or ceramic cups
should have a diameter of at least 3” to 3.5”. SCAA Cupping Protocols should be followed to use
the correct amount of ground coffee to match the respective recipient dimension and obtain the
ideal extraction.
Cupping Spoons | Recommended spoon should be able to take 4 to 5 ml of coffee sample
and ideally should be silver plated for better heat dissipation. Silver-plated spoon should be of
sufficient purity not to add any off flavors to the coffee.
Cupping Forms | Need to follow the SCAA Approved Cupping Form format. Forms can be
paper or electronic format.
LAB_CERT_REQUIREMENTS • VERSION: 27OCT2009A 3 of 4

SCAA Laboratory | Requirements for Certification
Spittoons | Any recipient able to contain the cupper’s expectoration is acceptable. Smaller
stainless steel containers are easier to deal with for cleaning purposes.
Lighting | One set of lights per every four students is required.
Le Nez du Café | Two sets of vials of Le Nez du Café are necessary per 6 students (Le Nez
du Café sets to be used in testing need to be replaced every two years)
One set of The Art of Aroma - Perception in Coffee four-poster set
One set of the recommended SCAA Organic Acids
SCAA Green Arabica Coffee Grading Classification System (poster)
Black surface Grading Mats, plastic or paper is fine (one per student is required)
SCAA Arabica Green Coffee Defect Handbook (one per student is required)
SCAA Grading Protocols | Documents available at www.scaa.org
Specialty Standard for Arabica Coffee | Green Coffee Quality
Specialty Standard | Green Coffee Color Assessment
Specialty Standard | Cupping Protocols
Recommended: Coffee Taster’s Flavor Wheel poster (not required)
All specified equipment is to be maintained up to Certification Standards. In the
occurrence of a malfunction, this problem needs to be remedied before the next class
is given. No further classes will be held until the lab can demonstrate that the problem
has been resolved.
LAB_CERT_REQUIREMENTS • VERSION: 27OCT2009A 4 of 4